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re: Making boudin for the first time tomorrow. Tips?
Posted on 12/11/20 at 8:25 am to SixthAndBarone
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.
2
Posted on 12/11/20 at 8:43 am to LSUballs
Boudin is pork liver and pork meat. Would you substitute chicken breast for the pork meat? If you feel liver flavor is a key component, then get pork liver. Make it the way you want to, but I just don’t want a chicken liver boudin.
Posted on 12/11/20 at 8:45 am to LSUballs
quote:
One thing about using your grinder attachment to stuff with as opposed to a sausage stuffer is that it cuts your rice up.
Huh? You grind the meat with a blade on. Then you remove the blade and stuff it separately, with no blade. If there’s no blade, your rice doesn’t get cut up.
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