Good day to all, pls bear with me this my 1st time getting photos to post (in training).
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I have finally come up with the boudin recipe that I really like. The model for it is the smoked boudin that is sold by The Best Stop down in Scott, LA. They sell a smoked boudin. My stuffing is already cooked before it goes in the casing. Any suggestions on how to smoke it? I would assume that a cold smoke would work? Since it is precooked, I am not sure if that would be any good or not. Any suggestions?
Most gas stations/convenience stores throughout cajun country sell boudin,heated in crockpots-to steaming.
You get your butcher paper and a few saltine crackers.
Since the stuffing is already cooked,you might try starting your cooker to a light smoke,around 150*.
Most folks there use pecan.
Put your cold links in and bring back up to about 145*,and it has come to a good glisten.
You could start at 150*,and go up 10*-15* an hour,until it is smoked enough.
You get your butcher paper and a few saltine crackers.
Since the stuffing is already cooked,you might try starting your cooker to a light smoke,around 150*.
Most folks there use pecan.
Put your cold links in and bring back up to about 145*,and it has come to a good glisten.
You could start at 150*,and go up 10*-15* an hour,until it is smoked enough.
How about sharing your recipe with us? We like boudin too.
Sorry to take so long....I did not see the reply to my post...This recipe is a basic one that I found on nolacuisine.com. I modified it a fair amount to come closer to the Best Stop product. It is not going to put them out of business but it is pretty darned good. My Montana friends love it until they find out that it has "parts".
Boudin Sausage
Yields 9-10 lbs
INGREDIENTS
4 lbs Pork Shoulder Butt Roast
2 pork hearts
1 lb Very Fresh Pork liver (not frozen), rinsed
3 Medium Onion, Coarsely chopped
1 green bell pepper, chopped
6 Garlic Cloves
4 Bay Leaves
3 Tbsp finely chopped Fresh Thyme
Water to cover by 1 inch (after cooking reserve for rice)
Kosher Salt and Black Pepper
4 Cups Uncooked Long grain Rice
8 Cups reserved broth (add chicken stock if you don't have enough)
2 Bunch Green Onions, thinly sliced
1 Cup Finely Chopped Italian Parsley
3 Tbsp smoked paprika (or hot paprika)
1 Tbsp + 2 tsp cayenne pepper
1 Tbsp black pepper
1 Tbsp white pepper
If you don't want to actually smoke the sausage...liquid smoke makes a reasonable substitute. Use it to taste.
METHOD
Cut the pork steak and liver and hearts into 2 inch pieces and place in a large stock pot, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth. At this point, season the meat with the smoked paprika, black pepper, white pepper and cayenne. This makes a reasonably spicy mixture. Adjust to taste
Using a medium grinding plate, grind the meats and cooked onion and garlic while they're still hot. If mixture is too dry, or particularly if you plan to smoke the sausage, add some reserved stock to moisten.
For the Rice:
In a saucepan with a lid, combine the rice with 8 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Adjust spices to taste.
Stuff into prepared hog casings (instructions on how to link homemade sausage), or form into patties or balls for pan frying. This also makes a great stuffing.
Boudain balls – roll boudin into walnut size balls. Dip in egg wash and roll in seasoned flour. Flour can be quite spicy. Heat oil to 350 and deep fry until golden brown. Drain and serve warm. Recommend white remoulade sauce as an accompaniment.
Notes: If you want, you can simmer the liver separately and then add to the meat mixture before you grind it. The degree of liver taste is definitely subjective. I like it all cooked together.
Boudin Sausage
Yields 9-10 lbs
INGREDIENTS
4 lbs Pork Shoulder Butt Roast
2 pork hearts
1 lb Very Fresh Pork liver (not frozen), rinsed
3 Medium Onion, Coarsely chopped
1 green bell pepper, chopped
6 Garlic Cloves
4 Bay Leaves
3 Tbsp finely chopped Fresh Thyme
Water to cover by 1 inch (after cooking reserve for rice)
Kosher Salt and Black Pepper
4 Cups Uncooked Long grain Rice
8 Cups reserved broth (add chicken stock if you don't have enough)
2 Bunch Green Onions, thinly sliced
1 Cup Finely Chopped Italian Parsley
3 Tbsp smoked paprika (or hot paprika)
1 Tbsp + 2 tsp cayenne pepper
1 Tbsp black pepper
1 Tbsp white pepper
If you don't want to actually smoke the sausage...liquid smoke makes a reasonable substitute. Use it to taste.
METHOD
Cut the pork steak and liver and hearts into 2 inch pieces and place in a large stock pot, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth. At this point, season the meat with the smoked paprika, black pepper, white pepper and cayenne. This makes a reasonably spicy mixture. Adjust to taste
Using a medium grinding plate, grind the meats and cooked onion and garlic while they're still hot. If mixture is too dry, or particularly if you plan to smoke the sausage, add some reserved stock to moisten.
For the Rice:
In a saucepan with a lid, combine the rice with 8 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Adjust spices to taste.
Stuff into prepared hog casings (instructions on how to link homemade sausage), or form into patties or balls for pan frying. This also makes a great stuffing.
Boudain balls – roll boudin into walnut size balls. Dip in egg wash and roll in seasoned flour. Flour can be quite spicy. Heat oil to 350 and deep fry until golden brown. Drain and serve warm. Recommend white remoulade sauce as an accompaniment.
Notes: If you want, you can simmer the liver separately and then add to the meat mixture before you grind it. The degree of liver taste is definitely subjective. I like it all cooked together.
Tom, thanks for the info on the smoking. I will give that a try......
Regards,
Dale
Regards,
Dale
I use to work live in Bay St Louis, MS and do work onsite for a customer in Baton Rouge. I love Boudin. Now that I live in Alabama, I never get good boudin.
I have a new Amerique being shipped to me and will look forward to trying my hand at boudin. Thanks for the recipe.
I have a new Amerique being shipped to me and will look forward to trying my hand at boudin. Thanks for the recipe.