Cajun Boudin

[joec]

Cajun Boudin
This is based on a recipe I got from the founder of Boudin King in Jennings, LA before he died.

2 1/2 lb Pork butt or shoulder, cut into 1 inch cubes
1 lb Pork liver, rinsed in cool water
2 quarts water
1 cup Finely chopped onions
1 cup finely chopped parsley
1/2 teaspoon minced garlic (optional)
1/2 cup chopped green bell peppers (optional)
1/2 cup chopped celery (optional)
1 cup chopped green onion tops, (green part only)
2 1/2 teaspoons cayenne (to taste I use tablespoons)
1 1/2 teaspoons ground black pepper (to taste)
4 teaspoons salt (to taste)
6 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length

Method :
In a large stock pot, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture.

1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.

Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3 inch links.. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.

Now when ready to eat simply heat is up in boiling water, grille, oven or microwave.

Note: All the spices and ingredients can be changed to suit your tastes. I generally make mine a lot hotter with more green onions.

[Calicolady]

JoeC, now there's something I never had or thought about having, or have seen. Pork liver. Interesting. I truly don't know where I'd get that-no good butchers around here. I'd have to ask my supermarket to order.
Is this dinner tonight?

[BamsBBQ]

there are so many varieties of boudin... this is the recipe we use from a familly friend who lives just outside of New Orleans

Ingredients
8 pounds pork roast
2 pounds very fresh pork liver(not frozen)
3 medium onions whole and 5 shallots
2 bell pepper whole
1 onion
3 bunches green onion chopped fine
1 bunch fresh parsley
1 tsp white pepper
2 tbsp salt
1 1/2 tbsp black pepper
5 tbsp cayenne
9 3/4 cup cooked rice
1 package of casing

Directions
In a large stock pot with enough water to cover the entire contents of pot,boil together the pork, 5 shallots, 3 onions, and 2 bell peppers until meat separates from the bone. Remove roast from water and then remove fat from meat. Reserve stock

With a meat grinder, grind together the meat with the boiled onion, shallots and peppers. Also grind in a raw whole onion. Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.

Add rice to the mixture and keep the consistency "wet" but not to wet. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin goes so well with cracklins.

Because there is a substantial amount of boudin, most of it will be frozen. To serve, thaw boudoin. Heat water to boiling ; place boudin in water and boil10 minutes. Remove and serve. Or if making boudin balls roll in a small amount of bread crumbs before freezing. To serve, thaw and cook in the oven at 350 for 20 minutes turning balls once or deep fat fry until golden brown.

i also throw my boudin in a smoker for an hour or so and then grill it or fry it.

[joec]

I can relate to buying pork liver though easy to find in Louisiana it isn't common in most other places. The search for it is what lead me to finding my meat supplier. I think in Kentucky they think all pork have cirrhosis of the liver as you can't order it in any butcher shop here. My supplier butchers a few pigs a year as well as cattle then age the meats, get it inspected and sell it by order only. The even grow their own feed crops for the live stock.

[BamsBBQ]

this is not going to sound good but while living in michigan we found all our livers and what not in the "hood" grocery stores.... we lived in flint so it was a big hood..lol

[buckytom]

these remind me of the white and black puddings that i had in ireland. they added barley and/or oats instead of rice, though. great stuff.

thanks doc and bams.

[VeraBlue]

Why was I under the impression there was also blood in those??

[joec]

JoeC, now there's something I never had or thought about having, or have seen. Pork liver. Interesting. I truly don't know where I'd get that-no good butchers around here. I'd have to ask my supermarket to order.
Is this dinner tonight?

Now I'm one of those people that doesn't think there is anything on the planet to make liver, any kind taste good. However this doesn't taste the same without it and the same can be said for dirty rice. Just two dishes that it adds a taste too that makes the dish work. Oh and I've also tried beef and chicken liver in place of pork but again it isn't the same taste at all.

[buckytom]

there is in the black pudding. not in the white.

or did you mean the boudin? or both?

[joec]

Why was I under the impression there was also blood in those??

Yes there is a boudin called blood boudin but not at my table please. There are some things I just can't seem to bring myself to eat. There is a different version of it made in France also as well as Spain. I could be wrong but I have been told boudin means sausage in French.

[VeraBlue]

Thanks Bucky and Joe!

[BamsBBQ]

Yes there is a boudin called blood boudin but not at my table please. There are some things I just can't seem to bring myself to eat. There is a different version of it made in France also as well as Spain. I could be wrong but I have been told boudin means sausage in French.

Boudin (pronounced [ˈboudañ] or [boo' dan]) describes a number of different types of sausage (http://en.wikipedia.org/wiki/Sausage) used in French (http://en.wikipedia.org/wiki/French_cuisine), Belgian (http://en.wikipedia.org/wiki/Belgian_cuisine), French Canadian (http://en.wikipedia.org/wiki/Cuisine_of_Quebec), Creole (http://en.wikipedia.org/wiki/Creole_cuisine) and Cajun (http://en.wikipedia.org/wiki/Cajun_cuisine) cuisine.

http://en.wikipedia.org/wiki/Boudin



Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are typically included. In Cajun versions, the sausage is made from a pork rice dressing, (much like dirty rice (http://en.wikipedia.org/wiki/Dirty_rice)) which is stuffed into pork casings that are not consumed. The filling is squeezed out and eaten and the casing is discarded. Rice is always used in Cajun cuisine (http://en.wikipedia.org/wiki/Cajun_cuisine), whereas the French (http://en.wikipedia.org/wiki/France)/Belgian version typically uses milk, and is therefore generally more delicate than the Cajun variety. In French/Belgian cuisine, the sausage is sauteed or grilled. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating (http://en.wikipedia.org/wiki/Tailgating) is becoming a popular option in New Orleans (http://en.wikipedia.org/wiki/New_Orleans) and Baton Rouge (http://en.wikipedia.org/wiki/Baton_Rouge).
Boudin noir: A dark-hued blood sausage (http://en.wikipedia.org/wiki/Blood_sausage), containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan (http://en.wikipedia.org/wiki/Catalan) cuisine. The Catalan version of the boudin noir is called botifarra (http://en.wikipedia.org/wiki/Botifarra) negra.
Boudin blanc de Rethel: a traditional French boudin, which may only contain pork meat, fresh whole eggs and milk, and cannot contain any bread crumbs or flours/starches. It is protected under EU law with a PGI status[1] (http://en.wikipedia.org/wiki/Boudin#cite_note-Cookingtwothousand-0)[2] (http://en.wikipedia.org/wiki/Boudin#cite_note-DiscoverFrance-1).
In Cajun cuisine another popular variant is crawfish boudin, made with the meat of crawfish tails added to rice. It is often served with cracklins (http://en.wikipedia.org/wiki/Crackling) (fried pig skins) and saltine crackers, hot sauce, and ice cold beer.
Boudin rouge: In Louisiana (http://en.wikipedia.org/wiki/Louisiana) cuisine, a sausage similar to boudin blanc, but with pork blood added to it. It originated from the French boudin noir.

[TexasGirl]

OMG I LOVE BOUDAIN!!!!!!!!!!! I love to cook it until it breaks out of the "casing" hehe and I brown it all. I have never made it homemade though. I buy Zummos. They are the best that I have had as far as store bought. Never been to Louisiana, but, would love to try the "real" stuff!!

[joec]

Can't find it at all in Florida or Kentucky that I've found. I know that the locals say don't buy it if it is sold on the North side of I-10 and I'm inclined to agree. I used to live a few doors down from Boudin King in Jennings, LA (consider the best by most natives) and would get 2 lbs of their hot every other day for lunch. I have 20 lbs right now that a buddy just over the border in Texas brings me the 2 times a year he comes out to see us. He also brings some of the other sausages they make there you can't get good in this area as well as some ingredients not sold here.

[BamsBBQ]

on a side not...i just went to my local butcher and found fresh pork liver for .99/lb.... :thumb::thumb::thumb:

[Maverick2272]

I am pretty sure I could get some fresh pork liver from a local butcher we have here. Heck, could probably find some of this there LOL.
Might be fun to try and make it myself though...