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Have you ever made it before? In for updates.

IMO, you have to go really overboard to have too much green onions. That is my favorite predominant flavor in boudin.

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I'm assuming that curing salt is the pink Prague powder and not tenderquick.

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That would be correct.

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Are you going to be casing it yourself, or just making boudin balls?

I’m guessing your up to your elbows in boudin prep by now.

I did a batch two weeks ago.

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Ok. Well, once you have it all mixed, case it without the mixture being really cold. I had it really cold, like when I make sausage, and it was tough. The tube will get really cold and freeze the casing making it really hard to feed through.

I took my time and made it work, but you can learn from my mistake and save yourself the trouble. LSUballs also has a bunch of practice and has tips you can learn from.

I also used a lot of liver. I think it came out great, being that it was my first attempt. Have fun. Drink lots of beer. Take your time. Make a patty when you have it ready to stuff to test your flav.

I vacuum sealed it into two or three link packs and take them out and toss on the smoker. I didn’t want to smoke, then freeze. This gives me an excuse to light coals and drink more beer.

In to see updates. I’ve eyed that particular recipe a few times. Never made boudin. This thread might make me go buy some stuff to try it next weekend.

Anyone have recs on a meat grinder and stuffer?

Tell that baw to wake up and start making boudin/drinking beer.

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