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Started By
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How to get darker Boudin.
Posted on 4/10/20 at 4:21 pm
Posted on 4/10/20 at 4:21 pm
So I'm from Kentucky and Ive been to New Orleans about 20 times and Lafayette twice (and did a self guided tour of smokehouses, butcher shops and boudin places). I'm all about cajun/creole food and do BBQ/Cajun catering as a side gig. Ive made my own boudin for a while now, and its pretty solid flavor wise. I see a lot of the videos on Youtube of people putting a very dark liquid in their boudin. My pork stock is flavorful but not dark. How are people getting a darker boudin. My liver ratio is right (which can make it darker). Are the adding Kitchen Boquet to the mix to make it darker? Any advice would be wonderful! Thanks.
This post was edited on 4/17/20 at 8:20 am
9
Posted on 4/10/20 at 4:37 pm to cayenneman
If you are opposed to using caramel coloring (kitchen bouquet), try the old trick for darkening the stock naturally: throw one or two small red onions, whole and unpeeled, into the pot while it simmers. The onion skins will add color.
Posted on 4/10/20 at 5:22 pm to hungryone
Interesting, I had never heard of that. Good shite man
Posted on 4/10/20 at 5:48 pm to cayenneman
Onion skins in the stock and roast the bones for the stock, also.
Posted on 4/10/20 at 6:05 pm to hungryone
I’m not opposed to a little kitchen bouquet
Posted on 4/10/20 at 6:16 pm to cayenneman
pig blood
Posted on 4/10/20 at 6:17 pm to cayenneman
(no message)
This post was edited on 2/2/21 at 2:30 am
Posted on 4/10/20 at 7:22 pm to lammo
quote:
pig blood
When I was a kid my grandparents would slaughter two pigs every January.
They’d make regular boudin and “blood boudin” along with all the usual, including cracklings and real head cheese. The blood boudin was almost a burgundy color.
That was my mom’s favorite.
Posted on 4/10/20 at 7:51 pm to cayenneman
Instead of putting you pork meat to boil, I like to brown it along with the veggies, brown it dark, make a small gravy, then add your water and livers,,,,mine comes out much more rich and a lot darker
Posted on 4/10/20 at 7:52 pm to Lakeboy7
You use flour in boudin???
Posted on 4/10/20 at 8:12 pm to cayenneman
What you're seeing is called Boudin Noir, or black boudin or blood boudin. It's made with pork blood.
It's just pork blood added to regular boudin as far as I know.
It's just pork blood added to regular boudin as far as I know.
Posted on 4/10/20 at 8:51 pm to cayenneman
Blood boudin baw
Posted on 4/10/20 at 10:45 pm to cayenneman
Traditional boudin and blood boudin purchased from Hebert Slaughterhouse in Abbeville
Boudin noir is getting harder to find since the FDA frowns upon adding blood to food products. The mixture below is stuffed into casing and cooked
Boudin noir is getting harder to find since the FDA frowns upon adding blood to food products. The mixture below is stuffed into casing and cooked
Posted on 4/10/20 at 10:49 pm to cayenneman
Probably kitchen bouquet. Post a pic of your boudin.
Posted on 4/17/20 at 8:22 am to CHEDBALLZ
Here are a couple screen shots from videos of Don's making their boudin. So you think its Kitchen Boquet making the stock that dark? Looking at my pic below, it has a pretty good color. I guess I wanted to try it with the dark colored stock and see how it turned out.
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Posted on 4/17/20 at 8:34 am to cayenneman
you could brown your pork a little
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