Boudin?

[Questor]

What can you tell me about boudin? I'm looking at a basic recipe of pork and rice and onions and pepper and salt. Looks pretty simple. But I'm not sure how best to serve it. Is it a whole meal? Is it a replacement for hot dogs or other meat sausage?

Also, do you cook everything first and then stuff it into sausages?

Thanks.

[searlock]

i have eaten a lot of it, really good. i like it fried and eaten on loaf bread, also put it in a pot and boil it with rice, turns the rice red from the pepper. local sausage from cajun land and best eaten there.

[GH1]

I've served it as both a main dish and a side dish, it's delicious either way.  It really depends on how much I have.
GH

[Oldshooter]

Smoked on the grill and served with fresh french bread is my favorite!

When i was in College in the 70's there was a little mom and pop store down from my dorm that had it fresh everyday. Somedays i went there for lunch and picked up a pound of boudin, a loaf of french bread and a six pack of beer and went out on the street curb and sat down and watched girls go by and ate lunch. On a good day one would stop and join me, which ususally meant the end of the school day and the start of a beautiful relationship.

Having made a  bunch while assisting my G ma, I can tell you that too much rice is the way that you buy it mostly. Real homemade boudin does not have as much rice as store bought has.

[hunt-m-up]

On the grill or cut the casings and stuff peppers with the innards, one of my big food weaknesses, love Boudin

[zacharoo]

Old Shooter. Hi . You just served a cajun thre corse meal. A four course meal is as follows. A pound of Boudin , a loaf of french bread and a six pack of beer. With a small bag of hog cracklin for desert. That is living man. For those who drink!!! Not me!!!

Zacharoo

[prairiedog555]

There is Red Boudin and white Boudin.  The red has blood mixed in like the real country cajuns make.  I believe that it is not legal to sell red Boudin, but I have tried it, even if it sounds bad.  Both are great.  I have made my own, I like the rice.
Many European cultures eat blood sausage, like I said, sounds bad, tastes good.
I lived in Jean Lafitte La. until 9-1-2005.
I miss it, the fishing the food and the coon-ass folks.

[hunt-m-up]

Since we don't make it up here, is there a commercial brand that is better than the others?
Thanks,

[blind ear]

Some recipes add a little liver and others a little"chittlins" for the distinct flavors but be carefull cause it is easy to get too much of either, especially chittlins.

Chittlins can be overbearing if you don't cook them well enough, 3 changes of water and plenty of lemon juice, onions, Lousiana Hot Sauce, and a little crab boil, the corn on the cob and the potatoes go in the last batch. You need to grind after cooking them for the sausage mix, the chittlins that is.

 eddiegjr

[Oldshooter]

Here is a link,

http://www.cajungrocer.com/fresh-foods-sausage-boudin-c-1_15_32.html?source=google&gclid=CNH0ltGD9Z0CFSENDQodagOJIw

[gstewart44]

I make my own white boudin every year at Christmas time.   When stuffing the casings I twist them off every2" or so.....it makes walnut sized Boudin "balls".   After cooking I serve them up on a platter with the rest of the horsdeuvers....... it's an easy way to introduce a great coon-ass recipe to unknowing folks.   And for the record I have never had anyone dislike it.....Cajun cookin' is most wondermous I garonteee.

[blind ear]

Shoot, that link will have to go in my favorites! I'm drooling so bad I'm bout to short out my keyboard.

[prairiedog555]

I checked on the link for Cajun groceries.  Do NOT get the crawfish or alligator boudin.  Some things were not ment to be mixed.  And it is always expensive to boot.
I hunted alligators and the favorite bait is really rotten chicken.  I have eaten alligator and it tastes like very tender strong pork. 
JMO

[Oldshooter]

Ive killed and eaten alligator and only like the white tail meat, the "legs" are dark and oily and not to my taste!

[jhm]

     Those FRIED boudin/rice balls are wonderful.   Jim

[zacharoo]

The secret to alligator is to remove all of the fat. Thatis where the fishy taste is. When you clean the tail. The is two rolls of bumps. Under these are tw rolls of fat. Remove this and smothered with onions makes it taste like smothered pork chops. Man with rice and potato salad on the side, WHAT A MEAL! Old shooter do you remember POP ROUGE. Here in New Iberia we call that a Louriville coke!!

Zacharoo

[Oldshooter]

Had many a pop rouge in the good ole days!

[rex6666]

Some recipes add a little liver and others a little"chittlins" for the distinct flavors but be carefull cause it is easy to get too much of either, especially chittlins.

Chittlins can be overbearing if you don't cook them well enough, 3 changes of water and plenty of lemon juice, onions, Lousiana Hot Sauce, and a little crab boil, the corn on the cob and the potatoes go in the last batch. You need to grind after cooking them for the sausage mix, the chittlins that is.

 eddiegjr

Just boil the chittlins, roll in corn meal and flower mix and deep fry, then eat
with the Boudin, or with out the Boudin.

[zacharoo]

A pop rouge and a moon pie on the porch steps.
Zacharoo

[BrianB]

I've got a recipe at home.  I'll dig it up and post it in the morning.  It is really easy to make and the best part is that all the ingredients are cooked, so you can taste and season before you fill the casings. You need a sausage stuffer and grinder, or if you have a Kitchenaid blender and meat processing attachments, that works great too.  You also need middle size hog casings, available at any butcher supply shop.

Slow grilling is the best method I've found.  This gives the casings a little crunch instead of being chewy.  I like'm hot and dipped in yellow mustard.  They vacuum seal and freeze very well.

[BrianB]

Here you go, this is a fairly traditional recipe.

2 lbs. lean pork
2 onions chopped pretty fine
1/2 bunch green onions chopped
1-2 tablespoons minced garlic (comes in jars in the produce section)
1/2 bunch parsley, chopped fine
1/2 teaspoon thyme
2 bay leaves
t teaspoon salt, or to taste
1 teaspoon ground white pepper
1/2 teaspoon cayenne
2 cups water (approx., see instructions below)
3 cups cooked rice
4 twenty inch long sausage casings
1 bell pepper chopped pretty fine

Chop the pork and cook. Grind the pork, put in a pot with everything else EXCEPT the rice, add enough water to meet the level of the ingredients, bring to a boil, then cover and simmer for ten minutes.
Discard bay leaves, put ingredients in a bowl and mix with rice. Taste and adjust seasonings if needed.
Rinse casings well to remove the brine solution, tie one end and run mixture through a stuffer and into casings,  twisting every six inches or however long you want each link.  (There are some YouTube videos on stuffing sausage and boudin, but none are very good)

I backed off on the cayenne a bit because some regions of the country aren't used to the amount of seasonings we use down here.  

Like I said before, the good thing about this, as opposed to regular sausage, is that the ingredients are cooked when they are mixed, so you can taste and adjust.  Also, you can use just about any meat.  I like to mix venison and pork. Some call for liver in addition to the pork, which is probably more traditional, but I can't stand liver or even the smell of it.

If you haven't stuffed sausage before, just go easy and you'll get it.  Also, opening one end of the casing, placing under the faucet and running water through it will help untwist it. This makes it easier to load onto the stuffer nozzle.

This is a good boudin, as good or better than any I've had in Ms or south La.

Oh yea, the reason you never see boudin rouge? Because it's nasty! I tasted it once, don't remember where or when.  It was such a bad experience that my brain took over and blocked most of my memory of it as a safety precaution for my overall mental health.

[williamlayton]

Brian
Where you been from son?
Of course cajuns can cook. They had to cook to survive. No one but a cajun can take a snapping turtle or a swamp rat and make it into food. They lived on nutra til they could get food.
I go over there and get lost about 3/4 times a year.
Good folks---doan get em riled but good folks. Kinda S La. western flavor.
Blessings

[GH1]

Good folks---doan get em riled but good folks.
Blessings

The movie "Southern Comfort" comes to mind.
GH1

[gstewart44]

Good folks---doan get em riled but good folks.
Blessings

The movie "Southern Comfort" comes to mind.
GH1

Great Flick!

[wmenard]

here is a classic recipe for boudin

2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
 2 quarts water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2  teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4  cup chopped green onions
6 cups medium-grain rice (cooked)
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.
 
Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die.  Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix.  Stuff the mixture into sausage casings or otherwise utilize the mixture.  If stuffed into casing it should be heated in a steamer or rice cooker.  Heat in oven or on the grill for a crisp casing.  Serve warm.  Freeze leftovers.