Boudin 1st time

Discussion in 'Sausage' started by tropics, Aug 6, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member

    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
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    looks good!
     
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I have some casings laying around... Gave me a great idea! Nice work!
     
  4. tropics

    tropics Smoking Guru SMF Premier Member

    Case we only tried the fried pieces. That is tasty.

    Richie

     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    Richie, your boudin looks great sir !! [​IMG]
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

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

    DS
     
  7. tropics

    tropics Smoking Guru SMF Premier Member

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

    Thanks Richie
     
  8. tropics

    tropics Smoking Guru SMF Premier Member

    BT with all that PP you made the other day,you should be set.

    Richie
     
  9. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Haha I wish! That was all for the client. Im sure hes still eating PP.
     
    Last edited: Aug 7, 2015
  10. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

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

    [​IMG]

    Joe
     
  11. tropics

    tropics Smoking Guru SMF Premier Member

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

    Richie
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow Richie, glad I didn't miss this ! Nice job man ! Thumbs Up
     
  13. tropics

    tropics Smoking Guru SMF Premier Member

    Justin I am happy with it,put some on the grill yesterday.Thanks for the point I appreciate it.

    Richie

     
  14. garyhibbert

    garyhibbert Smoking Guru OTBS Member SMF Premier Member

    Hey Richie

    I've heard about boudin for years, but never eaten it.  Looks like you did a great job on it.  Might have to try some

    [​IMG]

    Gary

    I
     
  15. Richie, Thanks for sending the link to this thread.[​IMG]
     
  16. Looks good. I just made my first batch of boudin tonight. Turned out pretty good. I'm going to use some of it as stuffing next time I smoke a turkey.
     
  17. What spices did you use?
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.
     
  19. tropics

    tropics Smoking Guru SMF Premier Member

    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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