Boudin Project
- Thread starter gulf shucker
- Start date
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- Jan 6, 2011
- 26,255
- 4,705
I too can't wait to see them, Here is a funny story about Chicken Livers. Several weeks ago I went to the store to pick up some chicken livers (one of the wife's friends was coming over and we were doing some fried chicken livers) I picked up several other things and was checking out, and one of the cashiers said "Go'in Fish-in" ? Not paying attention I said no not today, "Why", well you're buying chicken livers !!! So thinking of something quickly, (since I had some fruit and veggies) I said No my wife is on a health food kick, and saw something this morning on TV about taking fresh veggies, fruit and chicken livers and running them through the food processor with a little ice for a smoothie. I had both of them gaging
Gary
Gary
I had a similar strange look purchasing these ingredients. Thank goodness the wife is at work today while I cook and grind them!
-LJ
timberjet
Master of the Pit
Here's another update...
4 1/2 quarts of rice was prepared while the shoulder,livers, and veggies simmered, set in the refrigerator to chill.
After cooked, the stock pot was drained, setting aside 6 cups of the stock broth for the stuffing. Shoulder was deboned and mixed in one half of the minced parsley and green onions for grinding. Mixture is chilling in the refrigerator as well. Send prayers, this will be all run through my Kitchen Aid attachments.
- LJ
4 1/2 quarts of rice was prepared while the shoulder,livers, and veggies simmered, set in the refrigerator to chill.
After cooked, the stock pot was drained, setting aside 6 cups of the stock broth for the stuffing. Shoulder was deboned and mixed in one half of the minced parsley and green onions for grinding. Mixture is chilling in the refrigerator as well. Send prayers, this will be all run through my Kitchen Aid attachments.
- LJ
timberjet
Master of the Pit
That stuff will grind up real easy in the KA, I just hope youre not stuffing all that with it. Or if you are, maybe grind and stuff all in one go. I finally got a stuffer a couple years ago and I am so glad I did. Made it into something fun and not a chore. Can't wait to see the stuff stuffed. Hahaha.....
Unfortunately the KA stuffer attachment as well. If this turns out well, I will be investing in a good stuffer. It will be a feat to get this in the casings.
-LJ
timberjet
Master of the Pit
dang I wish I lived by you right now. Have stuffer will travel, a few miles anyway. It sure helps to have another set of hands to do that. Do you have a lazy suzan around? That helps quite a bit too. That way the sausage spins up for you so your not fighting to make room for it on the table all the time. I pretty much have adopted one from my sister for this.
timberjet
Master of the Pit
One trick I will give you is to stuff it kind of loose so you have enough room to twist them up. Otherwise it is blowout city. Some guys tie them with string but that is a lot of extra work if you ask me. It will all be worth it. Don't forget to save some for ABT's. I love it in them too.
I hope he didn't try to eat it all, all by himself. Ka-boom!
If you can't encase it, boudin balls is all the rage these days. I am not really sure buit I think the only difference between boudin balls and porcupine eggs ( meatballs), is the liver and the egg.
If you can't encase it, boudin balls is all the rage these days. I am not really sure buit I think the only difference between boudin balls and porcupine eggs ( meatballs), is the liver and the egg.
I always screw up and try to bring too much flavor. Remember this was a poor man's burrito. When get so much flavor in it, it just doesn't take like a link of boudin. My first boudin that was the first note in my recipe card. Now its not only the first nore, but it has yellow stars and arrows....LOL
BTW usually where you can buy pig bellies you can also get liver.
BTW usually where you can buy pig bellies you can also get liver.
bigjo18666
Newbie
- Feb 10, 2015
- 5
- 10
Ive made boudin several times with this recipe. I am happy with the way it comes out. Just don't over cook rice or boudin comes out mushy. http://www.chefpaul.com/site.php?pageID=300&view=338. Taste it before stuffing. Make it a little on hot side as it tends to mellow after you freeze it and reheat it.
sam3
Smoking Fanatic
Update: Sorry guys! Life got crazy, first time having a chance to get these uploaded since last weekend. Here is the final product! These took forever to stuff using the KA stuffer, but the hard work payed off; I have 32 jumbo links of boudin wrapped in butcher paper (packs of 2) and taking up all the space in my freezer. I have not cooked a full link yet but will this weekend and post those pictures as well. However, i did fry up a "test piece", the flavor was fantastic! The liver really gave the boudin a nice rich flavor and the heat levels are just right. I highly recommend. Here's a few photos.
Finally stuffed in natural hog casings.
All linked up
I will add more to this around Saturday when I smoke the first batch of them! Can't wait. As always, thanks for looking and happy smoking..
- LJ
Finally stuffed in natural hog casings.
All linked up
I will add more to this around Saturday when I smoke the first batch of them! Can't wait. As always, thanks for looking and happy smoking..
- LJ
Now you've got me wanting some. LOL... Maybe time to thaw out some more butts.
I think Wes has the right of it, a artisan smoker. That way you just make what you want and call a few on the list and sell the remainder. I am going to have to start trying that. Maybe I could afford a brick smoker out back under the trees. Maybe a small copper kettle just to catch the rainwater mind you........
Sorry, boudin looks good! I want some!
BTW when you smoke them, the natural casing will dry into like parchment paper. A nice crisp pop when you bite into them and the occassional tear.
I think Wes has the right of it, a artisan smoker. That way you just make what you want and call a few on the list and sell the remainder. I am going to have to start trying that. Maybe I could afford a brick smoker out back under the trees. Maybe a small copper kettle just to catch the rainwater mind you........
Sorry, boudin looks good! I want some!
BTW when you smoke them, the natural casing will dry into like parchment paper. A nice crisp pop when you bite into them and the occassional tear.
Thanks Foam heart. Boudin does not last long when folks find out about it. Everyone will want into your next backyard cooking session.
The snap from the casing sounds just what I'm looking for, personally I'm not a big fan of the chewy skin.
-LJ
The snap from the casing sounds just what I'm looking for, personally I'm not a big fan of the chewy skin.
-LJ
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