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Started By
Message
How to make boudin
Posted on 9/17/13 at 10:21 am
Posted on 9/17/13 at 10:21 am
I don't know if I can buy it in Atlanta or Savannah at all, so I want to learn how to make it.
Please help.
Please help.
This post was edited on 9/17/13 at 10:22 am
10
Posted on 9/17/13 at 10:26 am to Tigertown in ATL
Probably easier just to have it shipped. Have a grinder and sausage stuffer?
Posted on 9/17/13 at 10:27 am to Tigertown in ATL
You know what I think
Posted on 9/17/13 at 10:50 am to Tigertown in ATL
it is quite easy to make. i don't have my exact recipe here at the office but i could post later if interested; Donald Link has a solid recipe in his cookbook as well.
basic steps:
1. slow simmering a cubed, pork shoulder and pork/chicken liver in water, seasonings, and aromatics until tender. pork liver is best but i have difficulty finding it around me so i often have to sub in chicken liver.
2. strain, retaining the stock to the side.
3. hand chop or run meat through a grinder. i have a grinder but still usually just hand chop it. just takes a few minutes with a good knife.
4. mixed chopped/ground meat with cooked rice, parsley, green onions and leftover stock (add stock to your desired level of moisture).
5. Optional: stuff in casing using grinder or vertical stuffer.
I say the last step is optional because i often just freeze the boudin meat in 1lb packs. given that we tend to eat it on bread or crackers, i don't always find it necessary to stuff in casings.
basic steps:
1. slow simmering a cubed, pork shoulder and pork/chicken liver in water, seasonings, and aromatics until tender. pork liver is best but i have difficulty finding it around me so i often have to sub in chicken liver.
2. strain, retaining the stock to the side.
3. hand chop or run meat through a grinder. i have a grinder but still usually just hand chop it. just takes a few minutes with a good knife.
4. mixed chopped/ground meat with cooked rice, parsley, green onions and leftover stock (add stock to your desired level of moisture).
5. Optional: stuff in casing using grinder or vertical stuffer.
I say the last step is optional because i often just freeze the boudin meat in 1lb packs. given that we tend to eat it on bread or crackers, i don't always find it necessary to stuff in casings.
This post was edited on 9/17/13 at 10:51 am
Posted on 9/17/13 at 10:50 am to TigerWise
It's not hard. Get a copy of Donald Link's "Real Cajun" cookbook--he has a good recipe with clear instructions. You can get a sausage stuffer attachment for a Kitchen Aid mixer, if you don't want to invest in a dedicated stuffing machine. Find a local butcher or friendly supermarket and buy your casings: fresh casings might need to be ordered in advance.
Don't skimp on the pork liver. It's an important part of the flavor.
Don't skimp on the pork liver. It's an important part of the flavor.
Posted on 9/17/13 at 10:52 am to Tigertown in ATL
Uncle Ben's. Jimmy Dean's. Stuff into casing. Viola!
Posted on 9/17/13 at 11:11 am to Tigertown in ATL
Posted on 9/17/13 at 11:21 am to Tigertown in ATL
I live in Oklahoma and had some shipped last week.
Posted on 9/17/13 at 11:22 am to GynoSandberg
Almost that time to start making it again. I like to do so when it is cool outside.
I do not use casings. I make patties and freeze them for individual use
I do not use casings. I make patties and freeze them for individual use
Posted on 9/17/13 at 11:25 am to GynoSandberg
Looks like I could get a decent grinder and stuffer for about $250 total.
I could become a local hero if I learned to make it.
I could become a local hero if I learned to make it.
Posted on 9/17/13 at 11:26 am to Crawdaddy
Hardest thing is stuffing it and finding a store with pork liver.
Posted on 9/17/13 at 11:29 am to Crawdaddy
quote:
Almost that time to start making it again. I like to do so when it is cool outside.
I do not use casings. I make patties and freeze them for individual use
I'm going to do this next time. I'm also going to hand chop because I don't like the texture out of the grinder. I've used Folse's recipe from his Encyclopedia cookbook, but I think I'll have to pick up Donald Link's cookbook to try his recipe.
eta: we found pork liver at a local meat shop.
This post was edited on 9/17/13 at 11:30 am
Posted on 9/17/13 at 11:31 am to BROffshoreTigersWife
quote:
I live in Oklahoma and had some shipped last week.
can you tell me from where? Is it good?
Posted on 9/17/13 at 11:33 am to CHEDBALLZ
quote:
Hardest thing is stuffing it and finding a store with pork liver.
use chicken liver and don't stuff it
Posted on 9/17/13 at 11:39 am to Tigertown in ATL
You can also go to the boudinlink.com and look at the ratings and descriptions. If the place has a website, you can go to that to see who ships and who doesn't out of your own favorites.
Posted on 9/17/13 at 11:42 am to Gris Gris
quote:
you can go to that to see who ships and who doesn't out of your own favorites.
You know not of my noviceness.
Posted on 9/17/13 at 12:07 pm to pooponsaban
Put your gun to good use, and aim at the back of your mouth.
Posted on 9/17/13 at 12:09 pm to CITWTT
quote:
Put your gun to good use, and aim at the back of your mouth.
At first I thought you were talking to me and I'm thinking "I just want to know how to make boudin!"
Posted on 9/17/13 at 12:11 pm to Tigertown in ATL
Poche's in Breaux Bridge this time.
Posted on 9/17/13 at 12:17 pm to BROffshoreTigersWife
quote:
BROffshoreTigersWife
Thanks, I will go with that for the first try.
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