liver sausage
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For all that were patiently waiting for my boudin recipe… well it is up!
https://meatgistics.waltonsinc.com/topic/4292/cajun-boudin-recipe-by-claudeDr_Pain Got it book marked
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For all that were patiently waiting for my boudin recipe… well it is up!
https://meatgistics.waltonsinc.com/topic/4292/cajun-boudin-recipe-by-claudeDr_Pain Your boudin recipe looks so perfect, I’ll be changing a few thing in my recipe.
Any tips for seafood boudin? Need to make some in the next two days.
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For all that were patiently waiting for my boudin recipe… well it is up!
https://meatgistics.waltonsinc.com/topic/4292/cajun-boudin-recipe-by-claudeDr_Pain looks great, its on my to do list. I just printed it.
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Dr_Pain Your boudin recipe looks so perfect, I’ll be changing a few thing in my recipe.
Any tips for seafood boudin? Need to make some in the next two days.
Chef said in liver sausage:
Dr_Pain Your boudin recipe looks so perfect, I’ll be changing a few thing in my recipe.
Any tips for seafood boudin? Need to make some in the next two days.
The only seafood boudin I’ve made was with crawfish. I have the good fortune of living in the middle of crawfish land so I get primo stuff AND I can get head fats which makes a big difference. As we discussed before, I make it very similar to an etouffee or crawfish jambalaya would be more appropriate since it has that consistency when you stuff it.
My list of ingredients (sorry I am going off the top of my head and don’t have exact measurements) includes:
- Crawfish
- Cooked Rice
- Couple of tablespoon of crawfish fat or butter
- Garlic
- The “Trinity”
- Onion tops
- Parsley
Seasoning is basic to taste:
- Salt
- Pepper
- Cayenne
- I often time add a splash of crab boil (unless my crawfish are left overs from a crawfish boil)
**If you are familiar with our crawfish dipping sauce you know we put a splash Worcestershire sauce, so depending on the flavor of my mixture before stuffing I may add some to give a little subconscious association to the crawfish boil experience - Lastly, mostly for coloring and some acidity undertone I add a little tomato sauce or paste (whatever I have on hand)
If I was to go shrimp (which I have never done before) I would do a shrimp boil (crab boil, salt, white pepper, bay leaves a little Tonys) OR better yet a buttery acidic “gravy” very reminiscent to Pascal Manale BBQ shrimp in uptown NOLA, and use those shrimp as a base protein to case.
https://spicysouthernkitchen.com/new-orleans-style-bbq-shrimp/
You normally eat those in a bowl with a crusty bread in hand to sop up all the gravy but I don’t see why it would not work with rice. Acid, salt and cayenne and that buttery feel on the lips I think would be on POINT!!!
Please update me on what you end up doing and don’t forget PICTURES OR IT NEVER HAPPENED LOL!!
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Chef said in liver sausage:
Dr_Pain Your boudin recipe looks so perfect, I’ll be changing a few thing in my recipe.
Any tips for seafood boudin? Need to make some in the next two days.
The only seafood boudin I’ve made was with crawfish. I have the good fortune of living in the middle of crawfish land so I get primo stuff AND I can get head fats which makes a big difference. As we discussed before, I make it very similar to an etouffee or crawfish jambalaya would be more appropriate since it has that consistency when you stuff it.
My list of ingredients (sorry I am going off the top of my head and don’t have exact measurements) includes:
- Crawfish
- Cooked Rice
- Couple of tablespoon of crawfish fat or butter
- Garlic
- The “Trinity”
- Onion tops
- Parsley
Seasoning is basic to taste:
- Salt
- Pepper
- Cayenne
- I often time add a splash of crab boil (unless my crawfish are left overs from a crawfish boil)
**If you are familiar with our crawfish dipping sauce you know we put a splash Worcestershire sauce, so depending on the flavor of my mixture before stuffing I may add some to give a little subconscious association to the crawfish boil experience - Lastly, mostly for coloring and some acidity undertone I add a little tomato sauce or paste (whatever I have on hand)
If I was to go shrimp (which I have never done before) I would do a shrimp boil (crab boil, salt, white pepper, bay leaves a little Tonys) OR better yet a buttery acidic “gravy” very reminiscent to Pascal Manale BBQ shrimp in uptown NOLA, and use those shrimp as a base protein to case.
https://spicysouthernkitchen.com/new-orleans-style-bbq-shrimp/
You normally eat those in a bowl with a crusty bread in hand to sop up all the gravy but I don’t see why it would not work with rice. Acid, salt and cayenne and that buttery feel on the lips I think would be on POINT!!!
Please update me on what you end up doing and don’t forget PICTURES OR IT NEVER HAPPENED LOL!!
Dr_Pain That’s about what I was planning, just adding shrimp for cost purposes.
Now, when it comes to New Orleans BBQ Shrimp, I’m with you. Not wanting to be prideful, Pascal Manale’s are good but not the best.
I’m getting ready for a Saturday catering, but I’ll post a recipe for the shrimp that is as perfect of a dish that can be made. And yes, get the french bread out.
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Dr_Pain That’s about what I was planning, just adding shrimp for cost purposes.
Now, when it comes to New Orleans BBQ Shrimp, I’m with you. Not wanting to be prideful, Pascal Manale’s are good but not the best.
I’m getting ready for a Saturday catering, but I’ll post a recipe for the shrimp that is as perfect of a dish that can be made. And yes, get the french bread out.
Chef OOooolaaaaala!!! I know it is breakfast but I would just on that dish in a second flat!!
1000% with you on Pascale Manale. I just referenced the restaurant because it was the birthplace. When I make mine I like to add a few capers just to be fancy and love to brown my lemons slices. Being a chef I am sure you can imagine the combo
Rolled butter used as brown butter is pretty spectacular also but if you brown it too much you lose that country fresh flavor. -
Dr_Pain That’s about what I was planning, just adding shrimp for cost purposes.
Now, when it comes to New Orleans BBQ Shrimp, I’m with you. Not wanting to be prideful, Pascal Manale’s are good but not the best.
I’m getting ready for a Saturday catering, but I’ll post a recipe for the shrimp that is as perfect of a dish that can be made. And yes, get the french bread out.
Chef Dr_Pain It’s not “prideful”. It’s “Love” or “Soul” that makes it better. Also, people wonder why I use rolled butter from the Amish because it’s more expensive. There’s a reason it IS. Especially when it’s “browned”. Then, when they taste a dish made with it, they use the word “wow”. Question is answered. Can’t wait to see your recipe. Have some jumbo shrimp wanting to get BBQ’d.
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Chef Dr_Pain It’s not “prideful”. It’s “Love” or “Soul” that makes it better. Also, people wonder why I use rolled butter from the Amish because it’s more expensive. There’s a reason it IS. Especially when it’s “browned”. Then, when they taste a dish made with it, they use the word “wow”. Question is answered. Can’t wait to see your recipe. Have some jumbo shrimp wanting to get BBQ’d.
zbigjeff Dr_Pain Didn’t know that many people used rolled butter. At 84% butterfat, it’s the best in my opinion. Great for Hollandaise sauce. Sadly, not always available, so second best is European butter, clocking in at 82% Fat. Sill very creamy and smooth texture.
It’s probably good that we don’t live near each other. I would weigh over 500 pounds, but we would have fun getting there…
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zbigjeff Dr_Pain Didn’t know that many people used rolled butter. At 84% butterfat, it’s the best in my opinion. Great for Hollandaise sauce. Sadly, not always available, so second best is European butter, clocking in at 82% Fat. Sill very creamy and smooth texture.
It’s probably good that we don’t live near each other. I would weigh over 500 pounds, but we would have fun getting there…
Chef It’s usually available in my neck of the woods because I live somewhat close to amishland. But, I will use Irish butter in a “pinch” and use ghee for certain sautee’s due to the higher smoke point.
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https://www.meatsandsausages.com/sausage-recipes/braunschweiger
There are several recipes on this site. This is just one.processhead said in liver sausage:
https://www.meatsandsausages.com/sausage-recipes/braunschweiger
There are several recipes on this site. This is just one.processhead Paul, this recipe calls for cure#1 but it doesn’t look like it’s necessary for safety due to the sausage bring cooked so soon, did you think this is for flavor?
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processhead said in liver sausage:
https://www.meatsandsausages.com/sausage-recipes/braunschweiger
There are several recipes on this site. This is just one.processhead Paul, this recipe calls for cure#1 but it doesn’t look like it’s necessary for safety due to the sausage bring cooked so soon, did you think this is for flavor?
Ridley Acres said in liver sausage:
processhead said in liver sausage:
https://www.meatsandsausages.com/sausage-recipes/braunschweiger
There are several recipes on this site. This is just one.processhead Paul, this recipe calls for cure#1 but it doesn’t look like it’s necessary for safety due to the sausage bring cooked so soon, did you think this is for flavor?
A cured liver product will have a characteristic pink color that an uncured sausage will not have. Flavor may be slightly different, but generally not affected all that much.
The braunschweiger recipes I see usually have cure in them and sometimes, but not always, will be lightly smoked.
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