Boudin
 

Last time i made boudin ,i used an old recipe that used all the organ meat from the hog. Had a lil to much Liver taste for me .
Going to try again this weekend. Have 35 lbs of butt to debone and boil.
I am going to try this recipe.

• 4 lbs. pork steak, with fat
• 1 bell pepper, chopped
• 3 medium onions, chopped
• 4 cups cooked long grain rice
• 2 bunches green onions, chopped
• 1 cup parsley, chopped
• 1 1/2 tsp ground cayenne pepper
• Salt and black pepper to taste

In a 5 quart pot add enough water to cover the first 3 ingredients and boil until tender. With a spoon skim and discard the foam which will surface. Drain the liquid and grind everything together, but reserve a couple cups or so of the broth to moisten the boudain dressing later. I use a small meat hand grinder with a 3/8th inch plate.

Next, add the cooked long grain rice, salt, pepper, green onions and parsley and just enough broth to make a moist dressing. Mix together thoroughly in a large bowl and refrigerate over night.
stuff in casings or make ping pong size balls .
Anyone got a good boudin recipe that doesn't use liver or organ meat???

I kind of like a little prok liver taste in mine. I would say what you got there looks good. Is that for 4 cups of cooked rice or 4 cups of raw rice cooked?

4 cups cooked, i believe . i will mix it w/ measured cooked rice and can always add more if i need to. Doing this much by myself is going to be a 2 day process anyway.

I guess we are going to have to buy you a camera for Christmas :D...

Its easier to stuff when its cold anyway.

If you need a tatse tester LMK.

Now that i don't have to worry about all my stuff getting stolen,i guess i need to buy another camera.

i'd add chicken livers if ya dont like beef/pork liver, boudin without at least alil liver taste is hard to imagine ...chicken liver is pretty mild.....5lb pork to 1lb or 1/2lb chick liver ratio

If it aint got pork liver, I hate to say it but it's not Cajun Boudin. All we use is Pork meat, Pork liver, liquid it was boiled in, Onions, Rice and seasoning. Just watch your liver ratio and adjust to your personal taste.

really dont matter now . i made 85 links and put them in steamer pots to cook the casings and EVERY FRIGGIN Link busted. had 12 links in oven cause wife likes snappy casings they all busted too.
Don't know what happened ? only thing i can think is bad casings

man that sucks!!! any of it salvagable? over stuffed and rice swell a lil more maybe?

That friggen sucks! I would be pizzed

wow..thats alot of work down the drain :( ...either bad casings or overstuffed?

Salvaged over half of the boudin . will try to get some fresh casings this week and stuff again. Wasn't overstuffed, i knew better than to do that. These we're liquid packed casings and over a year old. Should have known better??

Instead of grinding your pork try just breaking it all up. I like it much better this way.