First try a boudin

Discussion in 'Sausage' started by b-demented, Sep 24, 2015.

  1. Started with a recipe I found online and altered it to fit my taste. Turned out pretty good but I'll tweet it a little more next time
     
    crazymoon likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good.
     
    b-demented likes this.
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking links, methinks you've made sausage before.

    Smells delightful, If I had a cold longneck, I'd be all over them.

    Each person has their own perfect boudin recipe. Its locked away in your mind's eye. Me, I like more rice, it really was like peasant food when I was a kid. 'Course crawfish boudin you could cheap anywhere over the meat counter... now you need a second mortgage if you can't make your own. LOL

    I wanta know did ya taste the liver in your boudin?? Was it really predominate?
     
    b-demented likes this.
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BD, they look good !
     
    b-demented likes this.
  5. Thanks yall. Yeah I've definitely made some some sausage before lol. On this one I started out with miss Kays recipe and added a few changes of my own and I'll probably add a few more next time. The liver I fried up in bacon grease before boiling it and it still tasted terrible but once it was ground together and seasoned I couldn't tell it was in there. I need a little more heat next time I think it tasted a little too much like stuffing. Granted it was The best stuffing I've ever had. I will probably add some jalapeños next time to add a little heat and flavor. My wife won't eat it she says the texture is too weird I just say more for me!
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is a fine job of linking.I just did Boudin about a month ago.

    Richie
     
    b-demented likes this.
  7. I had a problem with my links wanting to bust. I think it was probably because the mixture was still pretty warm when I stuffed it. I think I'll put it in the fridge for a while before stuffing next time and see if that helps.
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I soak the casing over night and longer if I plan ahead.

    Richie
     
    b-demented likes this.
  9. Do you soak overnight for everything? I've never had that problem when using cold meat
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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