Boudin 1st time

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tropics

Epic Pitmaster
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Jun 25, 2014
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Attleboro,Ma
I have never tasted Boudin but decided to give it a try.Followed some of Foams post and a few others,so here it goes.

Onion,green onions,garlic,parsley




Into a pot with Chicken Livers 1#



Cooked for 1hr plus.

[

Drained



Approximately 6 cups cooked rice



Approximately 1 1/2# Pulled Pork



Ground all the meat thru fine plate.



Mixed with the rice I added 1 plus cup of the reserved stock from the liver



Used my Jerky Cannon for stuffing



A little left from the bowl and tube, fried up and wow this stuff is good tasty.

not having any of the Cajun Spices I used some Chilli Powder,S & P

Thanks for looking

Richie
 
Last edited:
Richie, your boudin looks great sir !!
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Never had it,,,, Just never had rice in a sausage before, but from your pics, I would try one of them. Looks great 

DS
 
 
Never had it,,,, Just never had rice in a sausage before, but from your pics, I would try one of them. Looks great 

DS
DS I never heard of it,till I seen it here.The pieces we fried tasted real good.

Thanks Richie
 
Nice boudin Richie
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.........................next time with left over meat make some boudin balls, breader the balls and fry in oil.......Yumm

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Joe
 
 
Nice boudin Richie
icon14.gif
.........................next time with left over meat make some boudin balls, breader the balls and fry in oil.......Yumm

points.gif


Joe
Joe thanks for the kind words,that is a good idea also.Thanks for the point.

Richie
 
Dang I somehow missed this Richie, I apologize

It looks really good. You sure you've not make it before? I like your approach, technique, and flavors. Its basically leftovers in a casing using the hog liver. Ita all about what you like.

If you have not yet, try smoking a few links and see what ya think. I really push the 4/140 rule with it cause rice turns to sugar faster than anything I ever saw. But 4 hours smoke and chill is cool!

Great job and glad ya like it.
 
 
Dang I somehow missed this Richie, I apologize

It looks really good. You sure you've not make it before? I like your approach, technique, and flavors. Its basically leftovers in a casing using the hog liver. Ita all about what you like.

If you have not yet, try smoking a few links and see what ya think. I really push the 4/140 rule with it cause rice turns to sugar faster than anything I ever saw. But 4 hours smoke and chill is cool!

Great job and glad ya like it.
Foam It had to come out good,used a lot of what you posted Thanks

I did some with indirect smoke and heat for a BBQ. Thanks for the kind words and the Point,I appreciate it

Richie
 
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