Homemade boudin makers...

what? I'm not asking for your Parrain's 100 year old recipe, baw. Just trying to get some assistance.

Dont grind
Add cold rice
Include liver the last hour when your cooking your butts
Fresh green onions when you go to mix the rice and meat
Quart of whole milk and 1/2 dozen eggs to every 20lbs of milk
Need to cook your pork about 5 1/2 hrs


















J/K on the dairy, save that for ice cream.

Sounds pretty good,, for an omelet.

I don't grind or shred. I chop to the consistency I want. And no milk or eggs.

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when I used to live in france, they use milk/eggs for thickening with no rice.

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Correct. Because boudin in France and Cajun boudin are two pretty different products. I saw product in Paris labelled boudin and knew something was definitely different.

Wikipedia explains:

Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are typically included. In Cajun versions, the sausage is made from a pork rice dressing (much like dirty rice), which is stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version typically uses milk, and is therefore generally more delicate than the Cajun variety.

In French/Belgian cuisine, the sausage is sauteed or grilled. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in Lafayette, New Orleans, Houston, Beaumont, and Baton Rouge.

Boudin blanc de Rethel (pronounced : a traditional [b]French boudin, which may only contain pork meat, fresh whole eggs and milk, and cannot contain any breadcrumbs or flours/starches. It is protected under EU law with a PGI status.

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I was talking to a Canadian about boudin once, and we were on two different pages. His grandma used to make it, he said, but she was definitely making the French style.

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 I also use chicken livers instead of pork liver.

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Apparantely pigs these days are born without livers, they are getting harder to find.

I enjoy pork liver and lots of it. When I stayed with family in SLA as a kid they used offal to make it and they always used blood. These days I can’t even taste liver at all.

Just bring a big ice chest to Karchners in Krtotz Springs and buy all the got. Tell everybody you made it.

I grind after I cook the meat. Then mix with rice and green onion