Smoked Boudin.
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Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.
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That looks good. I have never heard of smoking boudin before, only fresh boudin.
Did you add cure to the boudin? What was your smoking temperature schedule? -
Ill take a jar of mustard and a sleeve of saltines to put boudin down.
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mdseaside Looks great, let us know how it tastes!
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Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.
mdseaside - looks good.
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Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.
mdseaside Not sure I’ve ever had boudin. How did it taste?
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wdaly The easy way to describe it is a rice casserole stuffed into a casing.
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wdaly The easy way to describe it is a rice casserole stuffed into a casing.
HerbcoFood said in Smoked Boudin.:
wdaly The easy way to describe it is a rice casserole stuffed into a casing.
Traditional cajun boudin meat block is usually pork and pork liver.
Seasoned with salt, black pepper, fresh green onion, and cayenne.There are also many variations on this general theme.
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Is that fresh green onion tops or jap,s I see in them?
GT
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The boudin I have eating definitely had tops in it. Can’t say with any certainty whether the they used the whole thing or not though. I did not make it.
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tarp from the shape of being all in a uniform square shape, I am willing to bet it’s green onions.
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Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.
mdseaside they look really good. I never had it before.
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Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.
mdseaside These look awesome, need a nice roll, sauerkraut and mustard.
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For anyone who hasn’t ever had boudin, order all of their boudin and boudin products from: https://www.beststopinscott.com/
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Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.
mdseaside Did not have to add any cure because everything was fully cooked before stuffing. Cooked and mixed the sausage Saturday and let it bloom over night and smoked it Sunday for about 1 1/2 hours at 130. Just looking for good color and tasted a link to see how it was doing. Nice light smoke is all I was looking for. And yes those are green onion tops added just before stuffing for a little fresh flavor. One of my favorite things to do with it is make a cheese dip and add grilled boudin to it less the casings. They can get a little tough.
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sounds good
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For anyone who hasn’t ever had boudin, order all of their boudin and boudin products from: https://www.beststopinscott.com/
HerbcoFood The Best Stop is one of my favorites. It’s about 50 miles away in Scott, La but they recently partnered with a local grocery chain in the Baton Rouge/New Orleans area named Rouses and the store carries a lot of Best Stop products.
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When I lived in Louisiana I would pick up a couple of hot boudin links at a little convenience store just outside of Eunice on my way to work in the morning. Man, that was good. Pretty sure they made it on site.
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HerbcoFood The Best Stop is one of my favorites. It’s about 50 miles away in Scott, La but they recently partnered with a local grocery chain in the Baton Rouge/New Orleans area named Rouses and the store carries a lot of Best Stop products.
Boudin Great so now there is a chance their quality will now suffer. I have noticed over the years once those smaller operations have to ramp up their production the quality suffers tremendously.
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