20 pounds boudin

Discussion in 'Sausage' started by travcoman45, Nov 1, 2009.

  1. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Made up 20 pounds a boudin taday an used the new mixer, which works great!


    Boned out pork butts.


    The completed #32 grinder makin short work a 20 pounds a boudin!


    The boudin in the mixer.


    The stuffed an linked boudin.


    The whole batch linked an ready fer the fridge. We'll be eatin some an freezin some. Were thinkin bout startin up a sausage supply business, the seasonin fer this would more en likely be one we'd offer up fer sale.
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  2. danbury

    danbury Smoking Fanatic

    Did you make it with pork liver? I grew up in SW La. and got my hands on a very old recipe from a place that was known for it's boudin. I usually make about 50 or so lbs. a year, freeze it, give some away and eat the rest.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    that sure is some good looking boudin there tip. That one is real high on my list to make first.
     
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Ya know, were the pork raisin capital a the country an I can't find pork liver er pork bellies? Go figure. Gonna do some more diggin, gotta be some somewhere!
     
  5. danbury

    danbury Smoking Fanatic

    Believe me... here in n.e. Illinois it was no small feat to find it myself. Finally found a butcher that would get it and so now I get a whole lot of it, portion it out, vacuum seal it and freeze it. So far I've been fortunate in that I've always either had enough to carry me over or the butcher came through.
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Always such great posts Tip!
    Looks really great. Hell, if you started up a business I can tell you that I for one would order from you.
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Sausage...[​IMG]

    I love the grinder setup you made...[​IMG]
     
  8. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Let me know when your ready to start selling supplies. I would deffinantly give it a try...........I love Boudin. Im originally from South Miss just anout 5 miles from the La. line and we love boudin...Use to drive over by Lafayette and get it at the Boudin King.....and fat mommas in Vicksburg ms Good stuff
     
  9. smokininiowa

    smokininiowa Smoke Blower

    Trav, Saw them making this down south on "Dirty Jobs" Going to be a stupid question but do you boil this up and eat it, smoke it, what exactly do you do with it? I make all kinds of sausage every year and every since I saw it made I have wanted to give it a try. Does anyone have a recipe? Also check with PDI in Des moines for pork liver, they carry all kinds of specialty stuff like that, they are a sister company of Hy-Vee and you should be able to buy it through the store. Thanks for the input!
    Rich
     
  10. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Rich, I boil it up in a large SS pot. Then it goes through my meat grinder an then add in the rice an rest a the seasonins, green onions an parsley. Then stuff it.

    It can be steamed to reheat or put in a rice steamer, or if ya like a crunchy casin ya can cook em in the oven or on the grill. Another tastey treat is to slit the casin an make boudin balls in the deep fryer. It is somtimes warmed up an served on crackers. Like the recipe, there is just about as many things ta do with it as there are recipes an folks makin it.

    It's a bit time consumin, but very tastey.

    My recipe has brown rice, green onions, parsley an a variety of spices. There are alot of recipes available, just pick one out that has things in it ya like.
     
  11. smokininiowa

    smokininiowa Smoke Blower

    Thanks I am going to give it a try for sure!!! Sounds delicious!
     
  12. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Lookin good from here Tip. Love the set up as well.
     
  13. danbury

    danbury Smoking Fanatic

    Some of the other ways I've made boudin when I still lived down south was with crawfish tail meat or alligator. Although it's good, it's not nearly as good as good old "pork butt and pork liver" based boudin.
    Boudin and beer..... you can't get much better than that!
     
  14. cman95

    cman95 Master of the Pit SMF Premier Member

    Good job travis, my oldest daughter will slap MY hand if I try to get the last piece of boudin. LOL
     
  15. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I spent a lot of time in the Big Easy, and that sure brings back some great memories. Thanks for sharing.
     
  16. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great looking links there Tip. Congrats on the new equipment.
     
  17. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Great looking sausages! If you do start selling supplies, be sure to let me know. Also, thanks to everyone for the tips on liver and bellies, etc. I live in DSM and I'll be danged if I can find either at the local stores.

    Thanks for the post!!

    Best,
    Trout
     
  18. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    Good job Tip.....Just hard for me to eat LIVER in any thing.....but I make a Liverless one ..... LOL good set up man....go for the gold...[​IMG]
     

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