SaltyCajun.com http://www.angler-products.com//

Notices

Go Back   SaltyCajun.com > Hobby Forums > The Roux (Cooking/BBQ/Recipes)

The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

Reply
 
Thread Tools Display Modes
  #1  
Old 11-23-2012, 10:54 AM
eman eman is offline
Swordfish
 
Join Date: May 2009
Location: Baton Rouge
Posts: 6,033
Cash: 556
Default 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???
Reply With Quote
  #2  
Old 11-23-2012, 11:02 AM
swamp snorkler's Avatar
swamp snorkler swamp snorkler is offline
Swordfish
 
Join Date: May 2009
Location: Raceland
Posts: 6,731
Cash: 3,427
Default

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?
Reply With Quote
  #3  
Old 11-23-2012, 11:08 AM
eman eman is offline
Swordfish
 
Join Date: May 2009
Location: Baton Rouge
Posts: 6,033
Cash: 556
Default

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.
Reply With Quote
  #4  
Old 11-23-2012, 11:10 AM
Bluechip's Avatar
Bluechip Bluechip is offline
The Camp Cook....
 
Join Date: May 2009
Location: Sulphur, La.
Posts: 10,295
Cash: 13,810
Default

Quote:
Originally Posted by eman View Post
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 ...
Reply With Quote
  #5  
Old 11-23-2012, 11:37 AM
swamp snorkler's Avatar
swamp snorkler swamp snorkler is offline
Swordfish
 
Join Date: May 2009
Location: Raceland
Posts: 6,731
Cash: 3,427
Default

Quote:
Originally Posted by eman View Post
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.

Its easier to stuff when its cold anyway.

If you need a tatse tester LMK.
Reply With Quote
  #6  
Old 11-23-2012, 12:55 PM
eman eman is offline
Swordfish
 
Join Date: May 2009
Location: Baton Rouge
Posts: 6,033
Cash: 556
Default

Now that i don't have to worry about all my stuff getting stolen,i guess i need to buy another camera.
Reply With Quote
  #7  
Old 11-23-2012, 09:11 PM
Hebert's Avatar
Hebert Hebert is offline
Tripletail
 
Join Date: May 2009
Location: Jennings
Posts: 979
Cash: 1,618
Default

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
Reply With Quote
  #8  
Old 11-24-2012, 11:13 AM
Suthrngntlmn's Avatar
Suthrngntlmn Suthrngntlmn is offline
Trophy Trout
 
Join Date: May 2009
Location: Iowa, La.
Posts: 420
Cash: 924
Default

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.
Reply With Quote
  #9  
Old 11-24-2012, 10:20 PM
eman eman is offline
Swordfish
 
Join Date: May 2009
Location: Baton Rouge
Posts: 6,033
Cash: 556
Default

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
Reply With Quote
  #10  
Old 11-24-2012, 10:29 PM
FF_T_Warren's Avatar
FF_T_Warren FF_T_Warren is offline
Ling
 
Join Date: Jun 2009
Location: Walker, LA
Posts: 3,024
Cash: 1,338
Default

man that sucks!!! any of it salvagable? over stuffed and rice swell a lil more maybe?
Reply With Quote
  #11  
Old 11-24-2012, 11:48 PM
swamp snorkler's Avatar
swamp snorkler swamp snorkler is offline
Swordfish
 
Join Date: May 2009
Location: Raceland
Posts: 6,731
Cash: 3,427
Default

Quote:
Originally Posted by eman View Post
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
That friggen sucks! I would be pizzed
Reply With Quote
  #12  
Old 11-25-2012, 01:07 PM
Hebert's Avatar
Hebert Hebert is offline
Tripletail
 
Join Date: May 2009
Location: Jennings
Posts: 979
Cash: 1,618
Default

wow..thats alot of work down the drain ...either bad casings or overstuffed?
Reply With Quote
  #13  
Old 11-25-2012, 01:41 PM
eman eman is offline
Swordfish
 
Join Date: May 2009
Location: Baton Rouge
Posts: 6,033
Cash: 556
Default

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??
Reply With Quote
  #14  
Old 06-11-2013, 03:30 PM
papap papap is offline
Tripletail
 
Join Date: Feb 2012
Location: Lake Arthur
Posts: 787
Cash: 1,440
Default

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

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 08:56 AM.



Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
vBCredits v1.4 Copyright ©2007 - 2008, PixelFX Studios
SaltyCajun.com logo provided by Bryce Risher

All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted
Geo Visitors Map