Boudin Recipe

Might as well start with a good one.

This is my recipe that i use for dishes in Hogs for the Cause

1 10-12 Lb Pork Butt (cut into pieces)
3 Yellow Onions
2 Green Bell Peppers
3 stalks of celery
2 Jalepenos
1 bundle of parsley
3 bunches of Green Onion
1 lb of pork liver or 1 lb chicken liver or 3/4 lb of calf liver
2 Lb of White Rice (cooked and cooled)
Enough Chicken Broth to come close to the top of the meat.

1. Season Pork Butt like you like it (cajun seasoning works fine. can be pretty liberal).
2. In a big Pot sear the outside of all pork butt and remove the meat (can do in batches for better sear) You are not trying to cook the meat all the way through.
3. Deglaze the pot with chopped trinity and jalepenos. The gratin bits should come off the bottom of the pot. Cook for 5-10 minutes until soft and translucent.
4. Add liver and chopped parsley to the veggies. I like to put the liver in the food processor, but you can slice it or leave it whole. Cook for a couple minutes until liver is cooked. Will happen quickly.
5. Add meat back in and add chicken broth close to the top of the meat (leave a quarter inch out of the liquid). If you cover it with liquid it will be stewing and not braising.
6. Braise for 3 hours it will begin to fall apart.
7. pull out meat and chop fine or as chunky as you like it. Sometimes i run mine through a meat grinder, sometimes I chop with a clever and sometimes i run it through the food processor. Comes out great any way.
8. pull out a pitcher worth of the left over juice.
9. Add meat back to the pot. add cooled rice to pot and 1/4 to 1/2 cup of cajun seasoning and half of the juice that you removed. Stir
10. Add more juice to get to consistency you like. I like it to be slighlty wet but can still form a ball.
11. Add finely chopped green onions
12. Adjust Salt and spice contents
13. Case Boudin or eat loose
14. Enjoy.

I got my grandfather's recipe just before he passed. Never had the chance to make it with him, but I vividly remember standing around the table as a kid, watching him and my uncles hand-cranking a meat grinder and stuffing hog casings. I took his original recipe and adjusted it a bit to make it easier to replicate. His recipe doesn't utilize a trinity or garlic. It relies on the subtle bitter sweet qualities of the green onions and the grassy flavor of flat leaf Italian parsley. It's an old-school recipe that is a fond flavor memory.

Meat
#20 pork (I cut the coppa off of 3 #8 pork butts and use only the bone-in side for this recipe)
4 bn green onions, whole (and whites from the Addition)
1/4c academy blend (3:1/4:1/4 ratio of salt, granulated garlic, ground white pepper)

Addition
#4 chicken liver, rinsed well in cold water
10 bn green onions, green only (save whites to cook with pork)
1bn Italian flat leaf parsley, rough chopped

Seasoning
210g salt
60g black pepper
30g cayenne pepper

Rice
8c uncooked rice

Cut pork into chunks reserving the bones.

Add bones, pork, and academy blend to a pot and cover with cold water.

Bring to boil and simmer for 2 hours.

Add green onions and livers, simmer for an additional 2 hours (use a food safe muslin bag for the green onions to easily retrieve them after cooking).

Remove from heat and strain, discard bones and onions and save cooking liquid.

Add seasoning and combine well.

Add rice in 3 additions, mixing well between each addition.

Add reserved cooking liquid until mixture hold together when squeezed.

Taste and adjust seasoning as needed.

Immediately stuff into casings and add to a ice water bath or spread thin and flat on a sheet pan and cool to proper temp.

I let it sit for 2-3 days before cooking.

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1/4c academy blend (3:1/4:1/4 ratio of salt, granulated garlic, ground white pepper) Sorry do not understand this ratio. Also, "cover with cold water" consistently is proper amount of water to cook the rice?

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300 grams salt/25 grams granulated garlic/25 grams white pepper is how I read it. That would be really light salt for that amount of meat although that would be adjusted in the final steps.

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300 grams salt/25 grams granulated garlic/25 grams white pepper is how I read it.

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no yeah, the measurements are volume measures, not mass.

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That would be really light salt for that amount of meat although that would be adjusted in the final steps.

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You're right, It's just enough seasoning to help with getting things started.