<![CDATA[Boudin - 1st Attempt]]>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 parsley

Mixed 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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]]>https://waltonsdev.nodebb.com/topic/4300/boudin-1st-attemptRSS for NodeFri, 11 Sep 2026 11:27:46 GMTWed, 22 Sep 2021 03:23:57 GMT60<![CDATA[Reply to Boudin - 1st Attempt on Thu, 07 Oct 2021 16:05:33 GMT]]>mdseaside i agree the smoke is always good and the oil it really makes the snap.

]]>https://waltonsdev.nodebb.com/post/50198https://waltonsdev.nodebb.com/post/50198Thu, 07 Oct 2021 16:05:33 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 07 Oct 2021 03:39:34 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/50127https://waltonsdev.nodebb.com/post/50127Thu, 07 Oct 2021 03:39:34 GMT<![CDATA[Reply to Boudin - 1st Attempt on Tue, 28 Sep 2021 12:48:10 GMT]]>Grimpuppy that looks terrific

]]>https://waltonsdev.nodebb.com/post/49286https://waltonsdev.nodebb.com/post/49286Tue, 28 Sep 2021 12:48:10 GMT<![CDATA[Reply to Boudin - 1st Attempt on Tue, 28 Sep 2021 07:56:07 GMT]]>Grimpuppy looks great 👍

]]>https://waltonsdev.nodebb.com/post/49279https://waltonsdev.nodebb.com/post/49279Tue, 28 Sep 2021 07:56:07 GMT<![CDATA[Reply to Boudin - 1st Attempt on Mon, 27 Sep 2021 21:01:55 GMT]]>Batch number two, 25 pounds this time.
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]]>https://waltonsdev.nodebb.com/post/49225https://waltonsdev.nodebb.com/post/49225Mon, 27 Sep 2021 21:01:55 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 23:04:45 GMT]]>Ridley Acres I’m with you. Definitely have to try some. And probably make some. Got some great sounding recipes on these boards recently.

]]>https://waltonsdev.nodebb.com/post/48867https://waltonsdev.nodebb.com/post/48867Thu, 23 Sep 2021 23:04:45 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 15:13:27 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/48805https://waltonsdev.nodebb.com/post/48805Thu, 23 Sep 2021 15:13:27 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 13:38:36 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/48782https://waltonsdev.nodebb.com/post/48782Thu, 23 Sep 2021 13:38:36 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 13:37:11 GMT]]>can’t say I ever had boudin, but i’d sure like to try it

]]>https://waltonsdev.nodebb.com/post/48781https://waltonsdev.nodebb.com/post/48781Thu, 23 Sep 2021 13:37:11 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 13:34:22 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/48780https://waltonsdev.nodebb.com/post/48780Thu, 23 Sep 2021 13:34:22 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 13:14:32 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/48770https://waltonsdev.nodebb.com/post/48770Thu, 23 Sep 2021 13:14:32 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 03:17:00 GMT]]>That looks great.
Now you guys got me jones’n for some boudin.

]]>https://waltonsdev.nodebb.com/post/48748https://waltonsdev.nodebb.com/post/48748Thu, 23 Sep 2021 03:17:00 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 03:01:22 GMT]]>Chef that really sounds good.

]]>https://waltonsdev.nodebb.com/post/48746https://waltonsdev.nodebb.com/post/48746Thu, 23 Sep 2021 03:01:22 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 02:01:20 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/48739https://waltonsdev.nodebb.com/post/48739Thu, 23 Sep 2021 02:01:20 GMT<![CDATA[Reply to Boudin - 1st Attempt on Thu, 23 Sep 2021 01:56:56 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/48738https://waltonsdev.nodebb.com/post/48738Thu, 23 Sep 2021 01:56:56 GMT<![CDATA[Reply to Boudin - 1st Attempt on Wed, 22 Sep 2021 23:46:36 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/48730https://waltonsdev.nodebb.com/post/48730Wed, 22 Sep 2021 23:46:36 GMT<![CDATA[Reply to Boudin - 1st Attempt on Wed, 22 Sep 2021 21:17:03 GMT]]>Grimpuppy Grimpuppy and if beef liver is too strong for the taste then sub chicken liver and to even bring them down a notch soak them in water for a couple hours or better yet buttermilk or lemon juice.

]]>https://waltonsdev.nodebb.com/post/48718https://waltonsdev.nodebb.com/post/48718Wed, 22 Sep 2021 21:17:03 GMT<![CDATA[Reply to Boudin - 1st Attempt on Wed, 22 Sep 2021 19:50:17 GMT]]>HerbcoFood Brother you just opened up a can on this one.

I am 100% about FREE THE BOUDIN! I often put my mix in ziplock for later use and make:

  • Boudin balls (stuffed with pepperjack cheese is crazy good)
  • Breakfast patties
  • Put a pan fried patty on a burger with a sunny side up egg
  • Boudin eggrolls
  • Pan fried small boudin bites free form and make nachos with that

I’m starting to wake up my Bubby (Forest Gump) about boudin so I better shut it down!

]]>https://waltonsdev.nodebb.com/post/48709https://waltonsdev.nodebb.com/post/48709Wed, 22 Sep 2021 19:50:17 GMT<![CDATA[Reply to Boudin - 1st Attempt on Wed, 22 Sep 2021 19:47:41 GMT]]>Looks really good! Love that spicy, salty, and iron flavor from the liver. Saltines, creole mustard, spicy bread and butter pickles, and a cold beer for me.

]]>https://waltonsdev.nodebb.com/post/48707https://waltonsdev.nodebb.com/post/48707Wed, 22 Sep 2021 19:47:41 GMT<![CDATA[Reply to Boudin - 1st Attempt on Wed, 22 Sep 2021 19:14:24 GMT]]>Also a way to change up the boudin game is to free them from the casings!!! Then turn them into empanadas…! I deep fried these and made a remoulade, I would have to put my thinking cap on for what I used though.
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]]>https://waltonsdev.nodebb.com/post/48704https://waltonsdev.nodebb.com/post/48704Wed, 22 Sep 2021 19:14:24 GMT<![CDATA[Reply to Boudin - 1st Attempt on Wed, 22 Sep 2021 19:06:46 GMT]]>rye bread and mustard

]]>https://waltonsdev.nodebb.com/post/48703https://waltonsdev.nodebb.com/post/48703Wed, 22 Sep 2021 19:06:46 GMT<![CDATA[Reply to Boudin - 1st Attempt on Wed, 22 Sep 2021 12:56:55 GMT]]>Heck yea! If HerbcoFood brings the saltines and mustard then I will bring the beer 😉

]]>https://waltonsdev.nodebb.com/post/48670https://waltonsdev.nodebb.com/post/48670Wed, 22 Sep 2021 12:56:55 GMT<![CDATA[Reply to Boudin - 1st Attempt on Wed, 22 Sep 2021 11:58:13 GMT]]>Ill bring my own saltines and mustard! Don’t know why but that is how I like to enjoy boudin.

]]>https://waltonsdev.nodebb.com/post/48659https://waltonsdev.nodebb.com/post/48659Wed, 22 Sep 2021 11:58:13 GMT