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Started By
Message
I’m getting ready to make boudin for the first time. Casing question:
Posted on 12/21/17 at 7:43 am
Posted on 12/21/17 at 7:43 am
I live in Georgia and boudin casing is not available. Will a regular sausage casing work? Thanks.
9
Posted on 12/21/17 at 7:57 am to baobabtiger
Boudin means sausage in French and it doesn't use a special casing.
Posted on 12/21/17 at 7:57 am to baobabtiger
I don't know what you mean by regular sausage casing..........if you're really hard up, Academy has them.
Posted on 12/21/17 at 8:13 am to baobabtiger
They should have pig casings anywhere casings are sold. Soak them for 30 minutes in cool water and rinse them well to get most of the salt down.
Posted on 12/21/17 at 9:05 am to baobabtiger
Thanks for the responses!
Posted on 12/21/17 at 9:06 am to baobabtiger
Natural sausage casings are just the intestine of farm animals. Traditionally hog casings are used with pork as they are a byproduct of the slaughtering process. Beef, sheep, and even goat intestines can be used as well. Beef have the largest diameter while sheep are the thinnest.
Follow convertedtiger's recommendation and rinse them well before using to remove excess salt.
Good luck and post pics when the boudin is complete!
Follow convertedtiger's recommendation and rinse them well before using to remove excess salt.
Good luck and post pics when the boudin is complete!
Posted on 12/21/17 at 9:13 am to baobabtiger
If you get in a pinch you can order on Amazon. Make sure you get the natural hog casing that is not dyed.
Rinse rinse rinse.
Rinse rinse rinse.
Posted on 12/21/17 at 9:15 am to baobabtiger
Natural Hog casings work the best. Try to get the ones that come pre loaded on the tube, makes stuffing them much easier.
Posted on 12/21/17 at 9:38 am to baobabtiger
Posted on 12/21/17 at 12:01 pm to baobabtiger
What type of sausage stuffer do you have baw? Asking because you don’t want to use an auger fed type. It breaks up the rice too much. You want a piston type device.
Posted on 12/21/17 at 12:13 pm to baobabtiger
I like makig it without a casing. Just form it into patties. Freeze them as patties, and just grab one or few as needed. Toss in a pan with little oil to crisp up.
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