Boudin - 1st Attempt
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So I have never had boudin before but people have told me how great it is. Sounds like something I need to make. Ordered boudin seasoning from Walton’s and gave it a whirl.(beginner tip: when doing something new, if they have a seasoning for it, use it. That way you know what the base flavor profile is and have a reference point if you want to try your own spice mix.) It unreal how good this is. This shoots right to the top of favorite things I have made. Boudin, Hatch green chili brats, and Kielbasa. That is my top three and I can’t pick which order they are in.
Recipe:
5 1/2 pounds pork butt, cubed
2 pounds back fat (these were pretty lean for a butt so I added the back fat)
1 pound calf liver
3 cups onion
2 cups bell peppers
2 cups celery
10 teaspoons minced garlic
7 1/2 oz Excalibur Boudin seasoning
5 cups of rice cooked in unsalted chicken stock
1 cup green onion
1 cup parsleyMixed pork, fat, liver, onions, bell peppers, celery, garlic, and seasoning in tub. Covered with plastic wrap and in the fridge for 24 hours.
Next day, added everything to stock pot and filled with water till everything was covered by about 1/2”. High heat and brought to a boil. Turned heat down and simmered for 3 1/2 hours. Put rice and chicken stock in rice cooker. Pushed button down. When done, transferred rice to bowl and covered till meat mixture was ready.
After 3 1/2 hours, used a spider and spooned everything out of the stock pot into a large bowl. In a separate bowl, used a sieve and strained the liquid. Dumped the spices and bits from the sieve into the meat mixture bowl. Reserve the juice.
Added rice, green onions, and parsley to meat bowl and mixed by hand. A few seconds is all it takes. Got my stand mixer out and transferred the mixture to my stand mixer bowl. Using the paddle attachment, mixed on lowest speed. While mixing, used 1/4 measuring cup and skimmed the fat off the top of the reserved juice and added to mixer. Didn’t keep track, but would guess I added about 3 cups. You want it wet but not runny.
Set up stuffer with 32mm hog casings and stuffed the sausage while still hot. Spun into links and cleaned up.
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mrobisr I had planned on using chicken liver, but I live in a 1 horse town and he only comes out 2 days a week. We have a small IGA grocery store and a small Walmart. Neither had chicken livers for the week leading up to me making the boudin. Walmart had a whole tub full of calf liver for some reason so that is what I used. Personally I love liver. I almost bankrupted golden coral once when they put liver and onions on the buffet.
There wasn’t a strong liver taste but definitely got the iron flavor. I think it was about perfect.
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Grimpuppy I’m a liver lover too, any liver is good in my book, but to some it’s can be a little much. In my military days when the mess hall had liver most would not eat it, so when I asked for some they would overload my plate, it was about the only time a military mess hall was able fill me up, lol. Pork liver is also in a lot of boudin recipes, but like you in my two horse town it’s just not available.
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Grimpuppy I’m a liver lover too, any liver is good in my book, but to some it’s can be a little much. In my military days when the mess hall had liver most would not eat it, so when I asked for some they would overload my plate, it was about the only time a military mess hall was able fill me up, lol. Pork liver is also in a lot of boudin recipes, but like you in my two horse town it’s just not available.
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
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mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Chef that really sounds good.
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That looks great.
Now you guys got me jones’n for some boudin. -
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Time to open a restaurant down the road from my clinic. I would eat liver and onions everyday. I’m the only one in my family that likes them so not something I can cook.
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Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Time to open a restaurant down the road from my clinic. I would eat liver and onions everyday. I’m the only one in my family that likes them so not something I can cook.
Dr_Pain same here. Growing up it was always in the rotation, beef liver, fried onions and bacon. Didn’t even know I wasn’t supposed to like it, when you have 12 mouths to feed you better eat up or go hungry. I get my fix at a restaurant when needed.
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can’t say I ever had boudin, but i’d sure like to try it
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can’t say I ever had boudin, but i’d sure like to try it
Ridley Acres said in Boudin - 1st Attempt:
can’t say I ever had boudin, but i’d sure like to try it
To me this is the best off the shelf stuff that I know you can order:
https://www.beststopinscott.com/product-category/boudin/?utm_source=Google&utm_medium=search&utm_campaign=supermarket -
Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Time to open a restaurant down the road from my clinic. I would eat liver and onions everyday. I’m the only one in my family that likes them so not something I can cook.
This post is deleted! -
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Liver without fried onions is just incomplete and not the same.
Anyone who makes liver sausages knows that onion is almost always a universal key ingredient right up there with the salt and pepper.
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can’t say I ever had boudin, but i’d sure like to try it
Ridley Acres I’m with you. Definitely have to try some. And probably make some. Got some great sounding recipes on these boards recently.
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Batch number two, 25 pounds this time.
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I like to put a little smoke on it after stuffing. Just brush with a little olive oil to keep them from drying out to much. Also makes a GREAT addition to a spicy cheese dip.
mdseaside i agree the smoke is always good and the oil it really makes the snap.
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G Grimpuppy referenced this topic on
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G Grimpuppy referenced this topic on
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