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Homemade Boudin
Posted on 6/5/18 at 8:17 pm
Posted on 6/5/18 at 8:17 pm
Loosely based on Donald Link’s recipe. LINK
50min instant pot high pressure
Grinding could have been done with a fork
Cooked rice and liquid combined
Hog casing
Sanitized in almost boiling water
High meat to rice ratio
50min instant pot high pressure
Grinding could have been done with a fork
Cooked rice and liquid combined
Hog casing
Sanitized in almost boiling water
High meat to rice ratio
This post was edited on 6/5/18 at 8:28 pm
22
Posted on 6/5/18 at 8:19 pm to Fatboyzbro
What ingredients went into the meat mixture? How’s it taste?
Posted on 6/5/18 at 8:31 pm to TypoKnig
Added a link to the recipe in op. Taste is better than any of the ”BOUDAIN” I can find here in Houston area.
This post was edited on 6/5/18 at 8:33 pm
Posted on 6/5/18 at 8:36 pm to Fatboyzbro
I've gotten into making my own sausage this past year and I prefer what I'm making to much of the store bought stuff to be honest.
You boudin looks good, but the proof in the pudding is how it tastes. If it tastes as good as it looks, you have a good recipe.
You boudin looks good, but the proof in the pudding is how it tastes. If it tastes as good as it looks, you have a good recipe.
Posted on 6/6/18 at 5:32 am to Fatboyzbro
Looks nice. Very good job
Posted on 6/6/18 at 6:40 am to Fatboyzbro
(no message)
This post was edited on 10/12/22 at 7:41 am
Posted on 6/6/18 at 6:46 am to celltech1981
Link’s boudin is some of the best i’ve ever had
Posted on 6/6/18 at 8:27 am to Fatboyzbro
When I read the title, I said to myself, somethings are just better left to be made by the pros (best stop, Billy's Don's) but damn looks like you nailed it, great job 
This post was edited on 6/6/18 at 11:40 am
Posted on 6/6/18 at 9:37 am to gmrkr5
Just curious how Donald Links recipe would compare to the Best Stop Shop in Scott, LA. That is my personal favorite. Or any of the other top rated Boudin?
Posted on 6/6/18 at 10:15 am to Fatboyzbro
Looks good. My preference might be a little more rice. I think I'll pull my pork butt next time instead of grinding it too. I like the texture of pulled pork over it ground up with the rest.
Posted on 6/6/18 at 2:17 pm to Fatboyzbro
Looks awesome. Good job, man.
Posted on 6/6/18 at 2:19 pm to Fatboyzbro
quote:ISWYDT
Loosely based on Donald Link’s recipe. LINK
Posted on 6/6/18 at 2:28 pm to Fatboyzbro
I helped my FIL make some one time and we put the boudin back in the pot that we boiled the meat in. It was really good. It had a lot of liver which is what I like.
Posted on 6/6/18 at 4:55 pm to Fatboyzbro
Definitely looks better than Zumos boudain
Posted on 6/6/18 at 9:50 pm to Fatboyzbro
Bravo
I would use more rice but that looks great
I would use more rice but that looks great
Posted on 6/7/18 at 5:13 am to Fatboyzbro
quote:
50 min instant pot
Holy hell. Is that possible? You hit high pressure cook and ran the clock up to 50 minutes?
Posted on 6/7/18 at 5:27 am to Fatboyzbro
Great recipe! Thanks for the link! The boudin looks fantastic!
Posted on 6/7/18 at 6:02 am to Fatboyzbro
If Donald Link’s Boudin Recipie is so good, why is the Boudin at Cochon Butcher so bad? It’s some of the worst, most bland Boudin I’ve ever tasted. Seriously.
+1 for Bourques & Billy’s....
That said OP, yours looks great.
+1 for Bourques & Billy’s....
That said OP, yours looks great.
Posted on 6/7/18 at 12:34 pm to Fatboyzbro
How much liver you put in that boudin?
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