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Homemade boudin recipe
Posted on 12/12/22 at 5:33 pm
Posted on 12/12/22 at 5:33 pm
So I have the store bought Boston butt and I have the wild hog frozen hog liver. What I need is a good SW LA recipe for good spicy midday beer drinking boudin or best road trip boudin.
6
Posted on 12/12/22 at 5:44 pm to Royalfisher
quote:
Homemade boudin recipe
i never knew how to find it, never looked really, but i recall someone saying there was a recipe section somewhere at this site with a lot of great recipes
This post was edited on 12/12/22 at 5:45 pm
Posted on 12/12/22 at 5:58 pm to Royalfisher
where do you live ? Email me as I sell boudin seasoning and will include a recipe/directions... raginblaze1 (at) yahoo (dot) com
Posted on 12/12/22 at 6:59 pm to Got Blaze
Boudin is extremely easy and fun to make
Posted on 12/13/22 at 1:01 pm to Royalfisher
Type the exact same thing on YouTube
Posted on 12/13/22 at 8:47 pm to Royalfisher
Here to say that I made some years ago and followed a traditional recipe I found on YouTube. I found it to be pretty bland.
I literally spent 8 hours (if not more) making this boudin and it turned out just ok… turned me off of making anymore. But I’m starting to get the itch again. So my only advice is not to go strictly by some recipe. If you think it needs more seasoning, meat, rice, anything, just add it. Taste it before you start filling and go with what you prefer!
That’s the best advice I can give.
And wanted to add that’s there’s a local bbq place by me that makes a brisket/pepperjack boudin using their leftover smoked brisket. it’s amazing.
So don’t be scared to get creative with it.
I literally spent 8 hours (if not more) making this boudin and it turned out just ok… turned me off of making anymore. But I’m starting to get the itch again. So my only advice is not to go strictly by some recipe. If you think it needs more seasoning, meat, rice, anything, just add it. Taste it before you start filling and go with what you prefer!
That’s the best advice I can give.
And wanted to add that’s there’s a local bbq place by me that makes a brisket/pepperjack boudin using their leftover smoked brisket. it’s amazing.
So don’t be scared to get creative with it.
Posted on 12/14/22 at 8:25 am to Royalfisher
One key is that you can always add more liquid, it is much more difficult to remove it or boil it out and mess up the rice.
Posted on 12/14/22 at 8:52 am to Royalfisher
Donald Link's recipe is a good place to start.
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