Any boudin makers out there?

I add some ham soup base or chicken soup base to the liquid. Be careful with the salt as the soup base can be salty.

I use a 7 parts pork meat to 1 part pork liver ratio.

I've never made boudin, but when people talking about making something richer I immediately think Hoison Sauce.

I think adding more pork liver would make it richer.

It's not unheard of to add a third ingredient like pork butt or crawfish.

Anyone want to share their recipe with someone who's wanted to try making it? Also, a good source for casings in the BR area.

2 Boston butts, 4lbs pork liver, 5 bell peppers, 8 onions, 3 bunches onion tops, 14 cups of rice, 4 cups of Arts Sausage Seasoning, boil all meat with half of veggies in water with 2 cups of Arts seasoning, grind cooked meat and veggies with other half of uncooked veggies, cook the rice with liquid stock from boiling the meat, mix rice and ground meat/veggies with remaining stock, the consistency should be a more "moist" than rice dressing, but now watery, add the remaining 2 cups of Arts seasoning, then stuff into casing, makes about 45lbs

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2 Boston butts, 4lbs pork liver, 5 bell peppers, 8 onions, 3 bunches onion tops, 14 cups of rice, 4 cups of Arts Sausage Seasoning, boil all meat with half of veggies in water with 2 cups of Arts seasoning......

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Damn! Sounds delicious! And 45 pounds of boudin! Keeeeeyawwwwwww!

Where do you get Arts seasoning? What size casings do you use.

You can buy Art's at Targil, Targil.com. I ge the Castro nags at Kirk Martin Slaughterhouse in Carencro.

Targill Seasoning & Butcher Supplies
229 Wartell Ave.
Opelousas, LA 70570
Phone: 337-942-6276