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re: Making boudin for the first time tomorrow. Tips?
Posted on 12/11/20 at 8:18 am to dr_mantis_toboggan
Posted on 12/11/20 at 8:18 am to dr_mantis_toboggan
Not sure why you would use chicken liver. If you don’t have pork liver, then why not just skip it?
Why is everyone so “afraid” to screw things up? Make boudin for fun, as a hobby. You’re not trying to feed 100 people with this first batch. Make a small batch and learn from it. If something goes wrong, make another. Have fun with it, experiment, and learn. I’ve learned so much more by doing things on my own than from following a recipe. Too many people take recipes as gospel and think they have to find the secret to everything.
Why is everyone so “afraid” to screw things up? Make boudin for fun, as a hobby. You’re not trying to feed 100 people with this first batch. Make a small batch and learn from it. If something goes wrong, make another. Have fun with it, experiment, and learn. I’ve learned so much more by doing things on my own than from following a recipe. Too many people take recipes as gospel and think they have to find the secret to everything.
3
Posted on 12/11/20 at 8:25 am to SixthAndBarone
quote:
Not sure why you would use chicken liver. If you don’t have pork liver, then why not just skip it?
Uh, cause one of the key components to good boudin is liver flavor. Chicken liver is plenty suitable if you can’t find pork.
OP, I use Donald Links recipe as well produces a good product. I kick the heat up a notch and go a little heavier with the liver. One thing about using your grinder attachment to stuff with as opposed to a sausage stuffer is that it cuts your rice up. That makes it a little more squishy, so you may want to throttle your liquid back a little.
Posted on 12/11/20 at 10:50 am to SixthAndBarone
quote:
Not sure why you would use chicken liver. If you don’t have pork liver, then why not just skip it?
Sometimes it is hard to find pork liver. Chicken liver is fine and IMO better. Personal preference.
Posted on 12/12/20 at 7:25 am to SixthAndBarone
quote:
Not sure why you would use chicken liver. If you don’t have pork liver, then why not just skip it?
I use venison livers.
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