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Started By
Message
re: Where can I buy pork liver? (Making Boudin, pics added!)
Posted on 5/11/13 at 10:21 am to DownSouthDave
Posted on 5/11/13 at 10:21 am to DownSouthDave
Didn't finish stuffing til 11:00. Took longer than I thought to get it all put together.
Anyway, here is the ingredients, roughly.
5 cup Bellpepper
5 cups celery
13 cups of onion
4 cup parsley
Two whole minced garlic
7 cup green onion
Quarter cup Chyanne
9/10 cup salt
Quarter cup black pepper
2 tablespoon garlic powder
25 pound Boston butt
8 pounds pork liver
Emerils recipe would have called for 60 cups of cooked rice, and that's how much I cooked, but I didn't add it all.
I also reserved 1/3 the batch and added jalapeño for a little extra kick. It was a good addition, gave it more of a rounded spice as opposed to a back of the throat burn from the pepper.
Also, I took about 10lb and set aside for boudin balls. I didn't measure the total weight, but it was probably over 40 pounds of boudin. The bill was right around $100. So it cost a little over $2.00/lb to make. Not too bad considering the cost in the stores.
All the Boston Butt, Pork Liver, onions, celery, garlic, bell pepper after simmering for a couple hours.
Everything run through the grinder and the rice added.
Stuffing the casings.
The finished product!
It was a good day to drink beer and make boudin. I think next I'll try hog head cheese.
Anyway, here is the ingredients, roughly.
5 cup Bellpepper
5 cups celery
13 cups of onion
4 cup parsley
Two whole minced garlic
7 cup green onion
Quarter cup Chyanne
9/10 cup salt
Quarter cup black pepper
2 tablespoon garlic powder
25 pound Boston butt
8 pounds pork liver
Emerils recipe would have called for 60 cups of cooked rice, and that's how much I cooked, but I didn't add it all.
I also reserved 1/3 the batch and added jalapeño for a little extra kick. It was a good addition, gave it more of a rounded spice as opposed to a back of the throat burn from the pepper.
Also, I took about 10lb and set aside for boudin balls. I didn't measure the total weight, but it was probably over 40 pounds of boudin. The bill was right around $100. So it cost a little over $2.00/lb to make. Not too bad considering the cost in the stores.
All the Boston Butt, Pork Liver, onions, celery, garlic, bell pepper after simmering for a couple hours.
Everything run through the grinder and the rice added.
Stuffing the casings.
The finished product!
It was a good day to drink beer and make boudin. I think next I'll try hog head cheese.
Posted on 5/11/13 at 10:26 am to DownSouthDave
What time should I come by for lunch? I will bring the beer! LOL
Posted on 5/11/13 at 10:35 am to DownSouthDave
Thats really cool. Looks great.
Posted on 5/11/13 at 10:38 am to DownSouthDave
Looks great.
I'm coming over.
I'm coming over.
Posted on 5/11/13 at 10:42 am to DownSouthDave
Looks like a job well done! ![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 5/11/13 at 1:40 pm to DownSouthDave
That looks fricking legit right there my friend. Well done.
Posted on 5/11/13 at 2:04 pm to DownSouthDave
That looks incredible! Well done.
Where did you get your casings?
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Where did you get your casings?
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