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Started By
Message
Boudin...Liver or none?
Posted on 6/16/25 at 7:07 pm
Posted on 6/16/25 at 7:07 pm
I always remember boudin having a bit of calf liver in it, I prefer it. Yet most of the recipes I look up omit it and most of the stuff I buy, doesn't have it either. The F&DB recipe bool doesn't call for it.
Is my taste memory wrong?
Is my taste memory wrong?
22
Posted on 6/16/25 at 7:12 pm to andouille
Liver in Boudin was/is definitely a thing. I’m just about sure it was an important part of Boudin.
Posted on 6/16/25 at 7:12 pm to andouille
Boudin needs liver but not necessarily calf liver. I've made it with pork, chicken, duck and calf liver and I'd rank calf liver my least favorite.
Posted on 6/16/25 at 7:16 pm to andouille
Must have! Otherwise it’s pork and rice sausage. Now, I admit that I grew up in the Church Point/Mowata area in the late ‘60’s when “real” boudin was made in every little grocery store and was outstanding. I admit to being a boudin snob. But, for me must have a high liver content. Boudin along the I-10 corridor has been “tamed “ for the consumer. It’s not the same.
This post was edited on 6/16/25 at 7:17 pm
Posted on 6/16/25 at 7:23 pm to andouille
I like a high liver content in my boudin. T-Boys and Ray's are delicious.
Posted on 6/16/25 at 7:28 pm to andouille
I use liver when I make boudin, usually chicken livers ground up and cooked down with the pork. I have used pork liver but many people find the pork liver to impart a pretty strong taste and that is why many just use chicken livers.
Posted on 6/16/25 at 7:41 pm to gumbo2176
Not the best if it doesn't have liver in it.
Usually about 4 to 1 pork to liver makes it tasty for me.
Usually about 4 to 1 pork to liver makes it tasty for me.
Posted on 6/16/25 at 9:35 pm to andouille
It's a necessity, imo.
Posted on 6/16/25 at 9:54 pm to moontigr
Jamison doesn't have a discernable liver taste in his boudin to me, but it is very good even without it.
Posted on 6/16/25 at 10:36 pm to DocHolliday1964
quote:
But, for me must have a high liver content. Boudin along the I-10 corridor has been “tamed “ for the consumer. It’s not the same.
C'est vrais. It is true! Massed produced boudin is watered down rice dressing in a case. It is not boudin without some liver. A lot of it is just not good, some loaded with MSG, others cheap meat and starchy rice devoid of flavors.
Posted on 6/17/25 at 2:25 am to andouille
Yes liver.
ETA: Duh!
ETA: Duh!
This post was edited on 6/17/25 at 2:31 am
Posted on 6/17/25 at 5:56 am to andouille
I always include liver when I make boudin
Chicken if you want a more mild flavor
Pork if not
Deer works too
Chicken if you want a more mild flavor
Pork if not
Deer works too
This post was edited on 6/17/25 at 5:58 am
Posted on 6/17/25 at 6:42 am to andouille
I use wild pork liver in mine. I love eating liver in general so I put a lot in my boudin.
Posted on 6/17/25 at 7:14 am to andouille
Liver is used to cut the grease and generally speaking, the more liver you use in the boudin, the lower the quality of meat. And don't scream and holler about this because in the old days, boudin was made with the scraps at the bourcherie.
Now days, people are using higher quality pork to make the boudin and the amount of liver is more of a preference.
Now days, people are using higher quality pork to make the boudin and the amount of liver is more of a preference.
This post was edited on 6/17/25 at 7:15 am
Posted on 6/17/25 at 7:25 am to andouille
Its necessary IMO. If i can find pork liver i use that roughly 1lb liver to one 8lb pork butt. If I cannot find pork liver, i will use calf liver but at 3/4lb inbstead of a full pound becuase it has a stronger taste
This post was edited on 6/17/25 at 7:27 am
Posted on 6/17/25 at 7:45 am to andouille
Yes, boudin is supposed to have pork liver.
Will it be good without it? Yes. Will it be better with it? Maybe so, maybe not.
Will it be good without it? Yes. Will it be better with it? Maybe so, maybe not.
Posted on 6/17/25 at 7:46 am to SixthAndBarone
quote:
Will it be better
imho, the quality of the meat determines the quality of the boudin. I'm not and never have been a fan of the taste of liver.
Posted on 6/17/25 at 7:53 am to DocHolliday1964
quote:
when “real” boudin was made in every little grocery store....Boudin along the I-10 corridor has been “tamed “ for the consumer. It’s not the same.
How so? What's the difference in the boudin shops in Scott vs the "real" boudin? How has the boudin been tamed?
To my knowledge, all the boudin shops have pork liver in the boudin.
Posted on 6/17/25 at 10:57 am to andouille
How could it be boudin without liver?
Posted on 6/17/25 at 12:16 pm to andouille
if it doesnt have liver it isnt real boudin.
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