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Started By
Message
How I Made Boudin
Posted on 4/10/24 at 6:01 pm
Posted on 4/10/24 at 6:01 pm
Made a quick batch for the food challenge, so I figured I’d share.
1 Boston butt
1 pound pork liver
3 onions
2 bell peppers
2 bunches green onions
Dried parsley
Seasoning
3 cups raw rice
Cook the rice and set aside.
I cut the butt into 1-2 inch pieces. I removed most of the fat cap, but didn’t trim the butt all the way. I wanted some fat for flavor.
I cut the liver into 1-inch chunks.
I roughly chopped the onions and bell peppers. I sliced the green onions, separating the white from the green.
I placed the cut pork (butt and liver) in a pot, seasoned, and added water until it just covered the meat. I simmered it for about 1 hour.
After 1 hour, I added the cut vegetables (except the green part of the green onion). Continued cooking for 2 hours more for a total cook of 3 hours. I felt like the vegetables didn’t need to cook as long as the pork, that’s why I put them in at different times.
At the end of the cook, I turned the stove off, added the green parts of the green onion, then I strained the meat from the broth. Reserve the broth.
I ran the meat and veggies through a grinder.
I mixed the cooked rice with the ground meat mixture. I didn’t use all of the rice. I probably used 2/3 of it. It just depends on how meaty you want it.
Added seasoning and parsley. Add broth in a little at a time until I got the consistency I wanted. Just a guess, maybe 4 cups of broth at minimum?
Mix well and you have boudin.
I didn’t stuff the boudin as I didn’t need it stuffed for what I was using it for. But if you want to stuff it, you would do so at this point. Stuff the boudin warm so it stuffs easily.
1 Boston butt
1 pound pork liver
3 onions
2 bell peppers
2 bunches green onions
Dried parsley
Seasoning
3 cups raw rice
Cook the rice and set aside.
I cut the butt into 1-2 inch pieces. I removed most of the fat cap, but didn’t trim the butt all the way. I wanted some fat for flavor.
I cut the liver into 1-inch chunks.
I roughly chopped the onions and bell peppers. I sliced the green onions, separating the white from the green.
I placed the cut pork (butt and liver) in a pot, seasoned, and added water until it just covered the meat. I simmered it for about 1 hour.
After 1 hour, I added the cut vegetables (except the green part of the green onion). Continued cooking for 2 hours more for a total cook of 3 hours. I felt like the vegetables didn’t need to cook as long as the pork, that’s why I put them in at different times.
At the end of the cook, I turned the stove off, added the green parts of the green onion, then I strained the meat from the broth. Reserve the broth.
I ran the meat and veggies through a grinder.
I mixed the cooked rice with the ground meat mixture. I didn’t use all of the rice. I probably used 2/3 of it. It just depends on how meaty you want it.
Added seasoning and parsley. Add broth in a little at a time until I got the consistency I wanted. Just a guess, maybe 4 cups of broth at minimum?
Mix well and you have boudin.
I didn’t stuff the boudin as I didn’t need it stuffed for what I was using it for. But if you want to stuff it, you would do so at this point. Stuff the boudin warm so it stuffs easily.
Posted on 4/10/24 at 7:02 pm to SixthAndBarone
I have no idea how to make boudin, but it looks like you did it right.
Posted on 4/10/24 at 7:38 pm to SixthAndBarone
That’s the way to do it, hey try this alternative, brown the crap out of your meat and veggies, like brown it repeatedly and deglazing it with water until you have a really dark gravy and then add the water and boil it. Reduce the volume down over a couple hrs, reserving that gravy water mix to mix in with the meats and rice, makes it much richer.
Posted on 4/10/24 at 7:55 pm to Boston911
That’s what I want to do next time.
Posted on 4/10/24 at 7:59 pm to SixthAndBarone
I made it once. A lot of work.
My rice ended up being too mushy unfortunately.
Your’s looks tasty my friend!
My rice ended up being too mushy unfortunately.
Your’s looks tasty my friend!
Posted on 4/10/24 at 8:43 pm to SixthAndBarone
Looks good. I like to separate my livers from the meat and chop them up fine in a food processor. I like a little texture to the pork so I just put it all in a stand mixer bowl with a paddle attachment and let it roll on medium speed until it resembles pulled pork. Here's my last attempt. I was going off of my grandfather's recipe and it came out tasting and looking very similar. I used chicken livers.
Here's a cross section of it after cooling overnight. It resembles boudin blanc from the old country (except with rice and green stuff).
That link broiled for QC.
Here's a cross section of it after cooling overnight. It resembles boudin blanc from the old country (except with rice and green stuff).
That link broiled for QC.
Posted on 4/10/24 at 8:53 pm to BigDropper
I was torn on grinding or not. I wanted more of a chunk of pulled meat texture. Ultimately, I decided to do it with the grinder. Something else I want to practice with.
Posted on 4/10/24 at 8:55 pm to SixthAndBarone
My grandfather always ground his. I think I just didn't want to have to clean it afterwards so I opted for the stand mixer.
Posted on 4/10/24 at 9:01 pm to BigDropper
Ground is the way imo, especially when it comes to the liver
Posted on 4/10/24 at 10:15 pm to Boston911
quote:
brown the crap out of your meat and veggies, like brown it repeatedly and deglazing it with water until you have a really dark gravy and then add the water and boil it. Reduce the volume down over a couple hrs, reserving that gravy water mix to mix in with the meats and rice, makes it much richer.
That's my go-to method and it comes out great. Very rich in flavor and I'll save most of the liquid that's not used in the sausage making process to use in stews and sauces.
Posted on 4/10/24 at 10:17 pm to Boston911
Double post, so deleted.
This post was edited on 4/10/24 at 10:18 pm
Posted on 4/11/24 at 7:56 am to BigDropper
I've made it with chicken livers and pork livers. Big difference in flavor. If
I'm desperate and can't find pork I'll use chicken livers, but pork liver is way better.
I'm desperate and can't find pork I'll use chicken livers, but pork liver is way better.
Posted on 4/11/24 at 8:24 am to SixthAndBarone
Looks good 6th. A couple adjustments I would make:
- Use your liquid from cooking the meat and veggies to cook your rice in
- Instead of putting your pork butt in the meat grinder, rough chop it. But still run the liver through the meat grinder. I think the texture of chopped pork butt is better when chopped vs ground.
- Use your liquid from cooking the meat and veggies to cook your rice in
- Instead of putting your pork butt in the meat grinder, rough chop it. But still run the liver through the meat grinder. I think the texture of chopped pork butt is better when chopped vs ground.
Posted on 4/11/24 at 10:18 am to SixthAndBarone
Looks great. Would eat.
Not sure what the downvotes are about...
Not sure what the downvotes are about...
Posted on 4/11/24 at 10:49 am to LSUisKING
There's always downvotes and never any explanations why or contributions to the thread.
Posted on 4/11/24 at 4:53 pm to SixthAndBarone
I wonder if anyone mixes some/all of the leftover broth with water to cook the rice? I imagine it would enhance the finished product.
Posted on 4/11/24 at 9:42 pm to SixthAndBarone
This is awesome- who needs casing? I would patty it and fry until crispy. Great job as usual 6&B
Posted on 4/12/24 at 5:43 am to SixthAndBarone
What did you use for your "seasoning"?
Posted on 4/12/24 at 6:24 am to Twenty 49
Salt, black pepper, red pepper, granulated garlic, chili powder
Posted on 4/12/24 at 6:41 am to SixthAndBarone
Looks good man. Send me a link.
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