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got 43 lbs of pork butt thawing out in da sink. Going to give it a try at making my own boudin this weekend. next will be andoullie. :work:

Damn. Sounds like J-Lo's butt!!

taste the dressing before you stuff i tasted my gravy and it was fine but the somewhere between my dressing and stuffing i lost all my season when i made some...........what recipe you gonna use i kinda just winged it. probly why mine sucked

Quote:

Originally Posted by adamsfence (Post 401987)

LOL actually a recipe from the home sick texan food blog. Great looking recipe and i'll add and subtract a few things.;)

wish i could get charlies in mamou's recipe.......i love that stuff the casing breaks real easy and perfect flavor. when you get it perfected post that recipe

im not a pro at making it but i can eat the hell out of it!

Quote:

Originally Posted by buddy ro (Post 402034)

im not a pro at making it but i can eat the hell out of it!

x 2....:D:D

Quote:

Originally Posted by buddy ro (Post 402034)

im not a pro at making it but i can eat the hell out of it!

ME TOO!

I use to work right next to two andouille shops in Laplace, there andouille was good, but there boudin wasn't the greatest.

I tried some seafood boudin the other day from Don's off of I10. Talk about good!!

Quote:

Originally Posted by eman (Post 401952)

got 43 lbs of pork butt thawing out in da sink. Going to give it a try at making my own boudin this weekend. next will be andoullie. :work:

WELL? How did it come out e-man? I'm planning to do some hog head cheese this weekend.

How did it turn out eman?

I'm moving my smokehouse tomorrow and I am pouring the cement pad this weekend (weather permitting) so I should not be far off from a test run. I can't wait!

Came out just like the boudin the old folks used to make at a hog killin.
Has the liver taste so some folks might not like it .But i do!!!
Good recipe, If you don't like the liver cut it down or take it out.

Quote:

Originally Posted by eman (Post 404125)

Was the 43#'s of pork a typo or did you actually make that much?

Can you post the recipe.

Quote:

Originally Posted by swamp snorkler (Post 404521)

Was the 43#'s of pork a typo or did you actually make that much?

Can you post the recipe.

No that wasn't a typo, lol. I used a lil over 20 lbs of butt to make boudin and was going to use the rest to make andoullie but my fridge went out unnoticed by me and when i finally found out, the temp. of the butts was 65 degrees so i had to trash an unopened package of butts. have to buy more on payday for the andoullie. Recipe to follow.

Boudin

Ingredients:
2 pounds pork shoulder, cut into 1-inch pieces
1 stalk of celery, diced
1 medium yellow onion, chopped
4 cloves garlic, minced
1 bell pepper, seeds and stem removed, chopped
1/2 pound chicken livers
2 cups cooked rice
2 jalapeños, seeds and stems removed, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
2 green onions, chopped (green part only)
1/2 cup parsley, finely chopped
Salt, black pepper and cayenne to taste

Method:
Place the pork shoulder, celery, onion, garlic and bell pepper into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.

Strain the meat and vegetables, reserving the liquid. Finely dice the meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl.

Add to the bowl the cooked rice, jalapeños, thyme, oregano, paprika, green onions and parsley. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings, adding salt, pepper and cayenne.

To make boudin sausage, stuff into casing (see below for instructions) and then poach in boiling water for 10 minutes.

Alternatively, you can either serve the filling as a dressing, or you can roll it into walnut-sized balls, dip into finely crushed crackers and fry in 350 degree oil for 2 minutes or until brown to make boudin balls.

Yield: about 12 sausages or 5 cups of filling

Note: If you have any concerns about cooking the chicken livers in the pork pot, by all means you can cook the livers separately, and then mix them with the cooked pork and other pot vegetables when you dice them or run them through the food processor.

NOTE: I did this recipe X 10 except i didn't use jalapenos and i cut the liver to 3.5 lbs and it was still to much for most folks taste. i would just use 1 tub of chicken livers and maybe add an extra lb of pork.
Make sure and chop the green onions and parsley small by hand as they will want to wrap around the auger in your grinder if to big.
Also , You should use short or medium grain rice when making boudin.

nice guess ill be making boudin here shortly. no pictures?

no camera = no pics. I have a phone that makes phone calls ,no text ,no pics, no web.
sold my good camera a while back.

Quote:

Originally Posted by eman (Post 404603)

no camera = no pics. I have a phone that makes phone calls ,no text ,no pics, no web.
sold my good camera a while back.

Thanks for the recipe, I have a phone like that too. I call it a house phone:p

I have my own recipe. It's close to your but I use pork liver just like we did as kids. Old time boudin never had chicken liver. LOL

I live in Baton Rouge and searched for pork liver for a week. Most butchers (meat cutters now) looked at me like i had 3 heads when i asked for pork liver. I had to settle on chicken liver