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Started By
Message
1st attempt at boudin
Posted on 2/10/14 at 4:27 pm
Posted on 2/10/14 at 4:27 pm
I got a grinder and sausage stuffer attachment for Christmas, and since I cant control my charcoal smoker low enough to do some sausage yet I decided on boudin. Let me know what I can tweak.
About to start the prep.
Cutting up some meat and veggies.
Rendered a little fat from the pork to get a quick sautee on the vegetables.
added meat and bone to the pot, then covered with water
boiled it all together for an hour or so, finished here:
while that was going I took a little under half of my pork and put on the smoker while the boil was going, figured it would add a little flavor.
started grinding it all together on the largest die I had. Threw in a few handfuls of green onion tops and fresh parsley.
fnished
cooked some med grain rice with some of the leftover stock and added to the meat.
started the stuffing process
finished product
It came out decent for a first try I think. The flavor is spot on, I added some more salt/pepper/garlic & onion powder after the grind. Texture is a little off though. Not sure if I mixed too much once I added the rice, or not enough rice, not sure.
Any tips and critiques are welcome!
About to start the prep.
Cutting up some meat and veggies.
Rendered a little fat from the pork to get a quick sautee on the vegetables.
added meat and bone to the pot, then covered with water
boiled it all together for an hour or so, finished here:
while that was going I took a little under half of my pork and put on the smoker while the boil was going, figured it would add a little flavor.
started grinding it all together on the largest die I had. Threw in a few handfuls of green onion tops and fresh parsley.
fnished
cooked some med grain rice with some of the leftover stock and added to the meat.
started the stuffing process
finished product
It came out decent for a first try I think. The flavor is spot on, I added some more salt/pepper/garlic & onion powder after the grind. Texture is a little off though. Not sure if I mixed too much once I added the rice, or not enough rice, not sure.
Any tips and critiques are welcome!
This post was edited on 2/10/14 at 4:44 pm
10
Posted on 2/10/14 at 4:40 pm to RhineEaux
Pics don't work for me.
Posted on 2/10/14 at 4:44 pm to OTIS2
fixed
Posted on 2/10/14 at 4:45 pm to RhineEaux
Looks damn good for a first try
Posted on 2/10/14 at 4:47 pm to RhineEaux
IWEI
Posted on 2/10/14 at 4:57 pm to fillmoregandt
Those links are definitely impressive, first try or not. Nice job.
Did you use the attachments for a kitchen aid stand mixer? I think I see the base of the mixer in one of your pics. Just curious because I bought those attachments a while ago but haven't tried them. Would be interested to hear your thoughts on how they operated.
Did you use the attachments for a kitchen aid stand mixer? I think I see the base of the mixer in one of your pics. Just curious because I bought those attachments a while ago but haven't tried them. Would be interested to hear your thoughts on how they operated.
Posted on 2/10/14 at 5:02 pm to RhineEaux
Looks impressive to me!
Posted on 2/10/14 at 5:05 pm to RhineEaux
looks good. those links sure look a heck of a lot better than my first attempt 
i like my boudin to have a bit more texture, which i accomplish by: 1) hand chopping the meat with chefs knife, instead of the grinder, after cooking it down, and 2) using a vertical stuffer. but that is just personal preference.
good job i love making my own boudin.
i like my boudin to have a bit more texture, which i accomplish by: 1) hand chopping the meat with chefs knife, instead of the grinder, after cooking it down, and 2) using a vertical stuffer. but that is just personal preference.
good job
i love making my own boudin. Posted on 2/10/14 at 5:11 pm to HungryTiger
yes attachments for the Kitchenaid. I started with the smaller of the two and it was almost like a paste, so i swapped it out for the larger die. I am still wondering if it is a little too small. The machine worked good though, kept it on a low setting and didn't have any issues.
I do think I didn't put enough rice and maybe overworked the mixture some, on top of it going through the stuffer.
I still haven't actually sat down and eaten a link. After doing that all day Saturday and "testing" haven't had the urge for it again. I may get me one when i get home today though!
I do think I didn't put enough rice and maybe overworked the mixture some, on top of it going through the stuffer.
I still haven't actually sat down and eaten a link. After doing that all day Saturday and "testing" haven't had the urge for it again. I may get me one when i get home today though!
Posted on 2/10/14 at 5:14 pm to RhineEaux
I personally like less rice in my boudin but maybe that's just me. Looks great IMO
Posted on 2/10/14 at 5:15 pm to RhineEaux
I saw the owner of Baley's Andouille on TV making boudin and his tip was to slightly undercook the rice so it holds up better to mixing. Then, after stuffing the casing, he poached the links in water for about 20 minutes to finish cooking. That was his product ready for freezing, grilling, smoking, whatever.
ETA: He also made a blood boudin by adding blood to the mix before stuffing - same recipe otherwise.
ETA: He also made a blood boudin by adding blood to the mix before stuffing - same recipe otherwise.
This post was edited on 2/10/14 at 5:19 pm
Posted on 2/10/14 at 5:22 pm to RhineEaux
You should go ask your local butcher to find you some pork liver to use instead of the chicken liver. It's much better, unless you normally eat chicken livers.
Posted on 2/10/14 at 5:33 pm to RhineEaux
I've made boudin twice and had similar results with the texture from the grinder. Next time we will reserve part (maybe half?) of the mixture and hand chop it before we stuff the casings.
Posted on 2/10/14 at 5:48 pm to Poet
quote:
those links sure look a heck of a lot better than my first attempt
same here
Posted on 2/10/14 at 6:04 pm to RhineEaux
You can buy aftermarket dies for the Kitchen Aid grinder on Amazon that have much larger holes.
Posted on 2/10/14 at 6:06 pm to fatboydave
Very nice.
Posted on 2/10/14 at 6:22 pm to puse01
That's good to know, thanks! I eventually want to make some andouille and I know it can't be that fine.
Posted on 2/10/14 at 6:29 pm to RhineEaux
Dayum! Looks great but holy cow, too much work.
Posted on 2/10/14 at 6:39 pm to fillmoregandt
For texture either use undercooked rice or cold rice. That should help. Otherwise IWEI.
Posted on 2/10/14 at 7:48 pm to RhineEaux
Looks good to me
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