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re: Making boudin for the first time tomorrow. Tips?
Posted on 12/11/20 at 9:30 am to Got Blaze
Posted on 12/11/20 at 9:30 am to Got Blaze
Thanks for the suggestions, super helpful so far.
Yeah I'm subbing the chicken liver for pork liver because I haven't found the pork liver readily available and a lot of recipes suggest subbing it, including Isaac Toups. I'll eventually try it with pork liver too.
And didn't think about the Kitchenaid cutting up the rice...I guess I'll use a little less liquid. I figure I'll make a few batches like this as test runs and maybe get a real piston sausage stuffer if it's something I want to keep doing.
Yeah I'm subbing the chicken liver for pork liver because I haven't found the pork liver readily available and a lot of recipes suggest subbing it, including Isaac Toups. I'll eventually try it with pork liver too.
And didn't think about the Kitchenaid cutting up the rice...I guess I'll use a little less liquid. I figure I'll make a few batches like this as test runs and maybe get a real piston sausage stuffer if it's something I want to keep doing.
2
Posted on 12/11/20 at 9:42 am to dr_mantis_toboggan
i started with Link's recips and tweaked it some. I substituted chicken livers as well. The flavor is a little more mild and they are easier to work with if your not making a huge batch. You wont need to cook down your pork as long as he states. You also wont use as much rice as he says either. I use a bit more green onion as well.
Posted on 12/11/20 at 9:56 am to dr_mantis_toboggan
Chicken liver will be fine and is actually preferred by some. I followed this youtube video last time and it came out awesome. I've ground the meat before but like it shredded with the mixer better. The only mistake I made in the past was not seasoning it enough.
One other tip. A stuffer like this one is 100 times better than the kitchen aid attachment.
One other tip. A stuffer like this one is 100 times better than the kitchen aid attachment.
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