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Boudin Blanc (My Way) - Final

 
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Apr 19 12 5:46 am    Post subject: Boudin Blanc (My Way) - Final Reply with quote

For everybody who hates paying $4 for two 6” pieces of marginal Boudin Sausage at Wally World, then this recipe is for you.
FYI, I made a double batch, but the recipe is for a single.
The mixer is the only thing that shows a double batch.

Please review Sausage Making for Beginners if you have any questions on sausage making safety.

David has given you the basics on his website, BBQ Dry Rubs for making Boudin.

But, I'm gonna take you a step further and give you my recipe.
I like liver in mine, but if you can't find fresh liver, substitute Braunschweiger for it. DO NOT use frozen or previously frozen liver or that will be all you can taste.

All temps are in degrees F.

We are going to take 3 pounds of pork steak or have the butcher saw up a butt for you approx. 1” thick. You want bone in. The bone adds flavor. If you must buy a whole butt, debone it. Hey it don't have to be pretty, and cube it up.



Place pork meat, bones, liver (if using - Do Not cook the Braunschweiger), 2 small chopped onions, 2 ribs chopped celery, 1 bay leaf and 2 Tbsp Cracked Black peppercorns in 2 quarts of water (or enough to cover) and bring to boil. Reduce heat, skim as necessary and simmer for 1 hour or until meat separates from the bone.



Remove the meat, debone, discard the vegetables, strain the stock and save for cooking rice and for mixing.




Measure 2 cups of reserved stock and 2 cups of water.
Thoroughly rinse (about 3 times) 2 cups of long grain rice.
Bring stock and water to boil and add rice. Cover.
Simmer until rice is very tender. About 15 minutes and let stand covered for 5 more.



Grind butt and liver/Braunschweiger through a 1/4” plate.

Mix ground meat with 2 chopped green onions, 1/4 C chopped parsley, 1-1/2 Tbsp Kosher salt, 1 tsp white pepper, 1-1/2 tsp cayenne and rice. Add stock until mixture does not stick to your fingers. Taste it and add more salt or cayenne if necessary.



Stuff into 32-35 mm hog casings.




Smoke at 180 for 2 hours over Hickory.



Transfer to simmering water and cook (do not boil) til IT of 151 is reached. (aka poaching)
You can also smoke it entirely, just kick up the heat to 225. Cook until an IT of 151. Ooops, missed it.



Place in an ice water bath to stop the cooking. Let rest about 30 minutes.



Place on cooling racks or hang from a sausage rod/s to air dry for 1 hour.



Vacuum package and freeze, or don't. The sausage will stay good in the refrigerator for up to 3 days and/or up to 6 months frozen in a vacuum sealed environment.



Boudin is served hot. I like to grill it to crisp up the casing. You can use a 350 oven or you may nuke it too.


Boudin Blanc (My Way)

Boudin is a Cajun sausage stuffed with pork and rice and it needs pork liver to be really good. Boudin is the most popular sausage in southwest Louisiana and can be purchased from just about every supermarket, convenience store and restaurant.

3 pounds Bone-In Pork Butt, sliced or Pork Steaks
1 pound Braunschweiger
1-1/2 Tbsp Kosher Salt
2 Tbsp Cracked Black Peppercorns
1 Tbsp Dried Thyme
1-1/2 tsp Cayenne (60K) Pepper
1 tsp White Pepper
1/4 Cup Fresh, finely chopped Parsley or Cilantro
2 small onions, quartered
2 Green Onions, chopped
2 ribs Celery, chunked up
1 Bay Leaf
2 Cups Uncooked Long Grain Rice
2 Cups Reserved Stock
2 Cups Water

Follow the above directions.
Enjoy.

Thanks for Lookin'
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Last edited by Jarhead on Thu Apr 19 12 6:06 pm; edited 3 times in total
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Kevin P
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Joined: 09 Apr 2011
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Location: Sunny Northern California

PostPosted: Thu Apr 19 12 6:16 am    Post subject: Reply with quote

JH, thanks for posting this!

Now that I've 'broken in' the household by recently making a batch of liver sausage, the time is ripe to consider a fresh boudin!

Your recipe looks downright tasty too! I may consider using the chicken livers into the mix (in place of the braunschweiger), but either way, it looks great what you've done here. I look forward to seeing the final pix!

BTW: Do you prefer to eat it using the traditional Cajun-style toothpaste-tube 'squeeze' into the mouth method, or the upscale knife-n-fork yankee method? Very Happy

Kevin
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Jarhead
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Apr 19 12 7:47 am    Post subject: Reply with quote

Thanks Kevin.
Cook the livers first. I wouldn't put raw liver in with cooked meat.
I just put 25 feet of it in the smoker. Still got about 3 pounds of it that I'm just picking on.
I'm thinking about a Boudin Omlette with Biscuits and Gravy in the morning.
Screw the knife and fork, give me a casing, a stuffing tube or my fingers. It's all good.
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Last edited by Jarhead on Thu Apr 19 12 4:59 pm; edited 1 time in total
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suckaass
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PostPosted: Thu Apr 19 12 8:51 am    Post subject: Reply with quote

Looking good, Jarhead
A boudin omlette sounds damn fine. Very Happy
Don't forget the bacon Wink
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Jarhead
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PostPosted: Thu Apr 19 12 12:31 pm    Post subject: Reply with quote

Thanks suckaass.
How could I forget bacon? Shocked
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h4ppy-chris
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PostPosted: Thu Apr 19 12 4:01 pm    Post subject: Reply with quote

can you guys stop now! i am never going to catch up with all this going on. nice work Jarhead Very Happy
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Jarhead
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PostPosted: Thu Apr 19 12 4:38 pm    Post subject: Reply with quote

Nope, we ain't quittin'.
Thanks Chris. I got Hot & Sweet Italian going on after while. Laughing
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Griffin
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PostPosted: Thu Apr 19 12 9:43 pm    Post subject: Reply with quote

That looks amazing and a great walk through on how to do it. Thanks for sharing it.
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Jarhead
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PostPosted: Thu Apr 19 12 11:00 pm    Post subject: Reply with quote

Thanks Griffin.
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Kevin P
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PostPosted: Fri Apr 20 12 4:01 am    Post subject: Reply with quote

Okay, NOW that I see the finished product, I need to comment....


"AWESOME!"

...those look great, JH! and nice job on the pictorial! I'm a big believer in the notion that 'a picture is worth a 1000 words,' and i know it 's a hassle to do while working, but the extra effort is always appreciated!


I need to get me one of those Thermapens! I've read nothing but good things about them: quick, accurate & easy to use! Waiting for them to go on sale again for $69!
In the meantime, I'll just keep using my old trusty rectal thermometer.... Shocked

Kevin
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dmsintexas
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PostPosted: Fri Apr 20 12 5:29 am    Post subject: Reply with quote

Beautiful boudin! So now you have me wondering...between all that boudin and all that bacon...just how big is your freezer??
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Jarhead
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PostPosted: Fri Apr 20 12 6:07 am    Post subject: Reply with quote

Thanks Kevin. I think the only time that I didn't get a picture, was when I was elbow deep in honey and maple syrup, when I made the bacon.
Quote:
In the meantime, I'll just keep using my old trusty rectal thermometer....

I didn't know those thermometers would go that high. I just thought they were for butts, and we ain't talkin' PORK.


Thank you David.
Which freezer are you referring to?
If I get overloaded, I will give some to the local Food Pantry. They've sure helped me out of bad times before.
And of course there are friends. Too bad you ain't closer.
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Jarhead
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PostPosted: Sun Apr 22 12 4:29 am    Post subject: Reply with quote

Well I finally broke out my trusty WSJ and a pack of Boudin.
Set it up for indirect. Laughing



Got her hot and put my sausage to her. Shocked



while my sausage was gettin' ready, I warmed up the buns.



The one on the right looks like that cartoon wiener.
Anyway the end of the story is, I stuck my meat between the buns. Laughing



Oh yeah, a snap to the skin. Mighty tasty. I prefer mine plain and eat the Boudin and munch on the bread.
I don't eat much bread, but the Dobies do. Wink

Thanks for lookin' and have a great weekend.
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Coonazz



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PostPosted: Sun Jun 24 12 8:52 am    Post subject: 3 days Reply with quote

Just curious, you said they would last in the fridge 3 days, however, everything is cooked and kept cool. I thought they would last longer than 3 days.
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Jarhead
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PostPosted: Sun Jun 24 12 9:23 am    Post subject: Reply with quote

They will. But I like to freeze them and reheat on a hot grill.
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Griffin
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PostPosted: Wed Jun 27 12 9:02 pm    Post subject: Reply with quote

Wow, Jarhead!! That is fantabulous. I can just imagine how good it must have tasted.
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Jarhead
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PostPosted: Thu Jun 28 12 6:45 am    Post subject: Reply with quote

Thanks Griffin. Boudin is by far my favorite smoked sausage.
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