Essentials to make your own boudin, anybody do it on here?

i have a small LEM grinder. it grinds great. have used it for sausage of many variety.

it comes with stuffing equipment, but its not a good stuffer. The auger will still beat up the already ground meat and its not very efficient. i use top fill pressure stuffer for that.

A dedicated sausage stuffer definitely makes the job easier. A sausage pricker is helpful for removing air pockets.

A grinder is not essential for boudin. I use a 20qt stand mixer to process the meat and a food processor for the liver and onions. If you plan on making other sausages, a 1/2hp meat grinder is amply sufficient for #20 batches.

Soaking your casing in water and baking soda overnight makes them easier to work with. (1qt water to 1/2t baking soda)

I use my grandfather's recipe as a guideline because he k.i.s.

Boudin
Meat
#20 pork
4 bn green onions, whole and whites from the Addition
1/4c academy blend (3:1/4:1/4 ratio of salt, granulated garlic, ground white pepper)

Addition
#4 chicken liver
10 bn green onions, green only (save whites to cook with pork)

Season
210g salt
60g black pepper
30g cayenne pepper

Rice
8c uncooked rice

Procedure
Cut pork into chunks.

Add bones, pork, and academy blend to a pot and cover with cold water.

Bring to a boil and simmer for 2 hours.

Add green onions and livers, simmer additional 2 hours (use a food safe muslin bag for easy retrieval).

Remove from heat and strain, discard bones. Reserve cooking liquid and fat.

Add livers and cooked green onions to a food processor and process to form a paste.

Add meat to the bowl of a stand mixer with onion/ liver mixture and blend to combine.

Add seasoning, chopped fresh green onions, and combine well.

Cook rice accordingly and add rice in 3 additions, mixing well between each addition. This works better when rice and meat mixture are both hot.

Add reserved cooking liquid and fat to achieve a moist mixture.

Taste and adjust seasoning as needed.

Immediately stuff into casings or, lay flat and cool to proper temp.

This is a good recipe, but I will be honest with you. White pepper gives it a flavor profile that is just authentic to me. Give that a try as well. Also make sure you have a good liver ration. Very important.

So you can still make it without stuffing it into casings. Sometimes, instead of putting it in casings, I just form it into small shaped patties and use them on breakfast biscuits instead of sausage patties.

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I just form it into small shaped patties and use them on breakfast biscuits instead of sausage patties.

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How do you get it to stick together? I’ve tried boudin patties and failed. So I just do fried eggs and loose boudin stuffing. It’s still a fantastic breakfast

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How do you get it to stick together?

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The way I've always understood it is that boudin is dirty rice with a higher moisture content.

When you make the boudin mixture, you want it to have enough moisture to form into patties. You can achieve this by adding stock to it. After you get it to a good texture, put it in the fridge and let it cool. Once it is cool, you can form it into patties and they will hold. If the texture after cooling still isn't what you want, you can still add a little more stock.

If you do this while the boudin mixture is still hot, you are gonna have a bad time.