First attempt at homemade boudin & boudin egg rolls

Bro, you are the man. Those look Fa nom inal

Looks great. You can chop all everything up with a knife instead of grinding. I kinda prefer that texture when I've done it that way, though it's a bit more work.

gosh dang that looks awesome

Post your address. We all comin over

I almost did that and saw it recommended here(perhaps by you maybe) on here when doing research, but was running a little bit tight on time so just went straight to the braise. My original intention was to partially smoke my pork before braising, but again, didn't have the time. I did however throw the bone with some bits of meat on it on the smoker for a few hours and threw that in the pot while braising and found it gave a little bit of a smokey flavor.


What are yall doing with the leftover boudin juice? It's basically a pork stock, I thought about cheeseclothing it and saving/freezing it but it was insanely spicy but would probably be good in a jambalaya, maybe use with gumbo.

Looks great YourAd. Making boudin is a little time consuming but not hard. That shite’s like $7.50/lb now at Dons. I’d rather make my own than pay that.

I make boudin all the time and rarely use the meat grinder that i own.

Rough chop/shred with cleever works great.

Also, I have a large food proccessor that does a great job shredding and cuts the time down tremendously when I'm feeling lazy

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What are yall doing with the leftover boudin juice?

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Most of the seasoned stock goes back into the mixture of rice/meat/green onions to make the boudin moist. When smoking boudin, it tends to dry out so I make mine moist.

Also, I use the boudin stock to boil my rice instead of plain water. Everything gets used in the Cajun kitchen

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I thought about cheeseclothing it and saving/freezing it but it was insanely spicy but would probably be good in a jambalaya, maybe use with gumbo.

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All those leftover chunks of meat, cooked vegetables, and debris have flavor. If I have any leftover stock, I usually puree' it with a hand emersion blender and freeze it in 1.5 cup sizes. It can be re-used for a gravy with other meats: roast, meatball stew, cooking rice (see above), pork roast, ox tail, tongue, smothered onions cooked down in the brown gravy, etc ...

Looks delicious.