Never made boudin sausage before ! Has anybody out there used waltons seasoning and ground pork only??? Any advise appreciated

]]>https://waltonsdev.nodebb.com/topic/314/boudin-sausage-recipeRSS for NodeThu, 10 Sep 2026 22:10:54 GMTMon, 31 Jul 2017 12:49:02 GMT60pramey3 It’s been awhile since I made it but I want to say the recipe called for 2-3 lbs and I used half of that and it came out great.

]]>https://waltonsdev.nodebb.com/post/2524https://waltonsdev.nodebb.com/post/2524Mon, 26 Nov 2018 14:20:55 GMTDaFish13 The tip on re-using the water to boil the rice is a good one. This would make it taste more authentic.

]]>https://waltonsdev.nodebb.com/post/2522https://waltonsdev.nodebb.com/post/2522Mon, 26 Nov 2018 14:05:32 GMTpramey3 The recipe I made a while back had 1/2 pound of liver for 2 pounds of pork. I thought that ratio was too much liver but 1/4 pound to 12.5 pounds of pork will likely not have that “authentic” taste. I substituted chicken livers for the pork livers that were in the recipe. I could not find pork liver anywhere. One trick that does help get the authentic taste is to cook the rice in the water that was used to cook the meats.

]]>https://waltonsdev.nodebb.com/post/2503https://waltonsdev.nodebb.com/post/2503Sat, 24 Nov 2018 16:31:55 GMT@Boudreaux - thanks for the reply…please forgive me, but how much is “half of some?” lol. Are you saying you only used half the amount of liver your recipe called for? If so, how much liver is/was that compared to the amount of other meat? I tried making my first batch last night, but haven’t stuffed it yet. It’s been sitting in the fridge and I plan to stuff it today. I just used a 1/4 pound of calf liver with 12.5 pounds of pork. Thanks again.

]]>https://waltonsdev.nodebb.com/post/2501https://waltonsdev.nodebb.com/post/2501Sat, 24 Nov 2018 15:15:56 GMTpramey3 Jon is supposed to be putting out a video soon, I think he made some a couple weeks ago but he made it as a cured sausage I believe. At least that’s what he brought around the office as samples if I remember correctly. As far as how much liver to use, when I made my Boudin I picked up some beef liver from my butcher when I got the pork shoulders and used half of it. I’m not a fan of liver so that’s why I only used half, and I puree’d it but I’m also from SW Louisiana and wanted to make it the traditional way (even if I could only say “Technically” traditional).

]]>https://waltonsdev.nodebb.com/post/2498https://waltonsdev.nodebb.com/post/2498Fri, 23 Nov 2018 22:52:59 GMT@Boudreaux Jonathon - Still no boudin video? Just wondering…Anyone have suggestions on amount/quantity/percentage of liver to other meat?

]]>https://waltonsdev.nodebb.com/post/2497https://waltonsdev.nodebb.com/post/2497Fri, 23 Nov 2018 22:23:36 GMTJonathon When you do make it you should make one the traditional way and then make a cured sausage to compare, just a thought.

]]>https://waltonsdev.nodebb.com/post/2118https://waltonsdev.nodebb.com/post/2118Tue, 09 Oct 2018 15:11:50 GMTJonathon We’ve heard that before…

]]>https://waltonsdev.nodebb.com/post/2117https://waltonsdev.nodebb.com/post/2117Tue, 09 Oct 2018 15:07:56 GMTangel4us Yeah…this video was shot on a week when I was working mostly by myself, we went to edit it and I had camera issues (I did not have it focussed correctly) so most of the footage is unusable! We will be doing this in the Meatgistics University videos in the hopefully not too distant future!

]]>https://waltonsdev.nodebb.com/post/2115https://waltonsdev.nodebb.com/post/2115Tue, 09 Oct 2018 14:40:35 GMTJonathon we still waiting for the boudin video jonathon !!! Gonna have to make one and upload it for ya’all

]]>https://waltonsdev.nodebb.com/post/2112https://waltonsdev.nodebb.com/post/2112Tue, 09 Oct 2018 11:48:51 GMTsausage king Yes, we are working on the video and it should be out in the future!

]]>https://waltonsdev.nodebb.com/post/1545https://waltonsdev.nodebb.com/post/1545Fri, 27 Apr 2018 15:14:38 GMTJonathon did waltons come out with a video on making Boudin?

]]>https://waltonsdev.nodebb.com/post/1539https://waltonsdev.nodebb.com/post/1539Fri, 27 Apr 2018 00:17:06 GMTThat looks awesome and crawfish would be awesome! I generally dont like liver and I skipped it on the boudin I made, it came out good but you are right for the true taste it “should” be used. Maybe next batch I will try adding some?

]]>https://waltonsdev.nodebb.com/post/1360https://waltonsdev.nodebb.com/post/1360Tue, 13 Mar 2018 18:45:22 GMTI made pork and crawfish boudin recently and you really need some liver in the pork to get that authentic flavor like those in Acadiana. The crawfish boudin was really good!

]]>https://waltonsdev.nodebb.com/post/1358https://waltonsdev.nodebb.com/post/1358Tue, 13 Mar 2018 18:18:54 GMTangel4us Sorry for the delay, I did not see a response on this. Yes, the rice is mixed into the mince and stuffed. Just a quick note, some people boil the rice first and some other people simply let the rice reconstitute in water for an hour or so. Both ways are correct. If you have already done the Boudin post some pictures of how it came out!

]]>https://waltonsdev.nodebb.com/post/827https://waltonsdev.nodebb.com/post/827Wed, 16 Aug 2017 13:19:44 GMTJonathon yes I plan on using rice and shrimp sounds good too ! I’m assuming the rice is cooked then add it all together an stuff into casings.

]]>https://waltonsdev.nodebb.com/post/795https://waltonsdev.nodebb.com/post/795Tue, 01 Aug 2017 19:00:00 GMTangel4us Are you talking about using only ground pork as your meat block or are you saying you won’t be using rice or any vegetables? When we make Boudin we generally forgo the traditional Pork Liver but we do always add rice and sometimes add seafood like shrimp or tilapia as well. We will be having a video come out on our process for this in the coming months. To answer your question you can absolutely use just ground pork, but if you don’t add rice then it is not going to be true boudin.

]]>https://waltonsdev.nodebb.com/post/794https://waltonsdev.nodebb.com/post/794Tue, 01 Aug 2017 14:23:08 GMT