CAJUN BOUDIN
Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.
Provided by Christy Lane
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 3h30m
Yield 18
Number Of Ingredients 17
Steps:
- Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
- Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
- Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
- While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
- Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 188 calories, Carbohydrate 20 g, Cholesterol 63.8 mg, Fat 6.6 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 2.4 g, Sodium 550.9 mg, Sugar 1 g
BOUDIN BLANC SAUSAGE - MIX AND MATCH VERSION RECIPE - (4.1/5)
Provided by á-5765
Number Of Ingredients 17
Steps:
- If using just the pork chunks, place them in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rises to the surface. Add 2 cups of onion, the bay leaf, peppercorns and 1 teaspoon salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. If using the pork and chicken combo, cut in one-inch chunks and put through a meat grinder. If using the boiled pork chunks, put them, along with the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, coriander, sage, cayenne, white and black pepper and the remaining 4 teaspoons of salt. Knead vigorously with both hands until all ingredients and evenly blended. Taste for seasoning. Stuff sausage into casings. Refrigerate for 3-4 days, turning each day to let the sausages dry and cure. Freeze what is not going to be used within a week.
BOUDIN BLANC
Steps:
- Soak the bread crumbs in the cream until soft.
- Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.
BOUDIN BLANC TERRINE WITH RED ONION CONFIT
This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.
Yield Serves 8
Number Of Ingredients 28
Steps:
- Combine first 9 ingredients in heavy medium saucepan. Add 3 shallots. Bring to simmer. Remove from heat, cover and let stand 30 minutes. Chill overnight.
- Preheat oven to 325°F. Line 7-cup pâté or bread pan with plastic wrap. Melt butter in heavy small skillet over low heat. Add remaining 5 shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Transfer to processor. Add pork, eggs, flour and Port and puree. Strain cream mixture, pressing on solids to extract as much liquid as possible. With processor running, add cream through feed tube and process just until combined with pork. Transfer to large bowl. Mix in currants.
- Spoon mixture into prepared pan. Cover with foil. Place pan in large pan. Add boiling water to larger pan to within 1/2 inch of top of terrine. Bake until terrine begins to shrink from sides of pan and knife inserted into center comes out clean, about 1 1/2 hours. Uncover and cool on rack. Chill until cold. (Can be made 3 days ahead. Cover and chill.)
- Line platter with lettuce. Arrange terrine atop. Sprinkle with pepper and parsley. Garnish with bay leaves. Spoon confit around sides. Serve with bread.
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until crisp-tender, about 8 minutes. Add all remaining ingredients and stir until reduced to thick glaze, about 4 minutes. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.) Serve warm or at room temperature.
CREOLE BOUDIN
Adding this to my growing homemade sausage recipes - Boudin (boudin blanc) is a wonderful pork, liver, onion, rice & parsley sausage that can be pattied out or stuffed. This recipe is from a wonderful blog called Nola Cuisine . Here's the link - you will enjoy it! http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/
Provided by Busters friend
Categories Pork
Time 1h40m
Yield 3 pounds
Number Of Ingredients 13
Steps:
- Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
- Grind the meats and cooked onion and garlic while they're still hot, you could also chop this by hand.
- For the Rice:.
- In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
- When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
- Stuff into prepared hog casings , or form into patties or balls for pan frying.
- To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.
Nutrition Facts : Calories 1278.8, Fat 48.1, SaturatedFat 17, Cholesterol 481.6, Sodium 269.8, Carbohydrate 108.8, Fiber 3.6, Sugar 2.8, Protein 94.8
More about "boudin blanc terrine with red onion confit recipes"
BOUDIN TERRINE - LE CREUSET RECIPES
From lecreuset.co.za
Cuisine AmericanCategory SnacksServings 6-8Total Time 3 hrs
CLASSIC BOUDIN (BOUDOIN) - REALCAJUNRECIPES.COM
From realcajunrecipes.com
10 BEST BOUDIN RECIPES | YUMMLY
From yummly.com
FRENCH RECIPES FOR THE FêTES: BOUDIN BLANC WITH MUSHROOMS
From bonjourparis.com
10 BEST BOUDIN SAUSAGE DINNER RECIPES | YUMMLY
From yummly.com
BOUDIN - HOW TO MAKE LOUISIANA BOUDIN SAUSAGE
From honest-food.net
PASTA WITH CEPS & BOUDIN BLANC RECIPE - GREAT BRITISH …
From greatbritishchefs.com
BOUDIN BLANC TERRINE WITH RED ONION CONFIT RECIPE
From cookeatshare.com
1/5 Calories 1806 per serving
BOUDIN BLANC TERRINE WITH RED ONION CONFIT - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Main Dish
BOUDIN BLANC RECIPE FROM MARQUE BY MARK BEST | COOKED
From cooked.com.au
BOUDIN BLANC I RECIPE | RECIPELAND
From recipeland.com
BASTILLE DAY RECIPES & MENU IDEAS 2022 - PAGE 3 | EPICURIOUS.COM
From epicurious.com
BOUDIN BLANC RECIPE - COOKING INDEX
From cookingindex.com
INGREDIENTS BASED - RECIPE RECOMMENDATION ENGINE - SLIDESHARE
From slideshare.net
CHIVE PANCAKES WITH CREME FRAICHE AND RED ONION CONFIT RECIPE
From cookeatshare.com
BOUDIN BLANC | SAVEUR
From saveur.com
10 BEST FRESH FOIE GRAS RECIPES | YUMMLY
From yummly.co.uk
OLD FASHIONED BUTCHER : CHEF & CONSULTANT
From oldfashionedbutcher.com
BOUDIN TERRINE | LE CREUSET® OFFICIAL SITE
From lecreuset.com
BOUDIN BLANC - MEATS AND SAUSAGES
From meatsandsausages.com
BOUDIN BLANC | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
LIBRERECIPES - HOME
From librerecipes.herokuapp.com
BOUDIN RECIPE - COOKEATSHARE
From cookeatshare.com
BOUDIN BLANC TERRINE WITH RED ONION CONFIT - PLAIN.RECIPES
From plain.recipes
TRADITIONAL CAJUN BOUDIN BLANC - SUNSET & SEWANEE
From sunsetandsewanee.com
BOUDIN BLANC DE LIèGE - MEATS AND SAUSAGES
From meatsandsausages.com
LOOKING FOR A FRENCH BOUDIN BLANC RECIPE | SMOKING MEAT FORUMS
From smokingmeatforums.com
FRENCH RECIPES, CUISINE IDEAS & MENUS - PAGE 67 | EPICURIOUS.COM
From epicurious.com
BOUDIN BLANC DE PARIS - MEATS AND SAUSAGES
From meatsandsausages.com
BOUDIN BLANC (SAUSAGE MAKING) RECIPE - COOKEATSHARE
From cookeatshare.com
BOUDIN BLANC - COOKSINFO
From cooksinfo.com
BOUDIN BLANC - BIGOVEN
From bigoven.com
BOUDIN BLANC - GUMBO PAGES
From gumbopages.com
BOUDIN BLANC - NEW ORLEANS MENU
From nomenu.com
BOUDIN BLANC RECIPE | RECIPELAND
From recipeland.com
BEST BOUDIN RECIPES AND BOUDIN COOKING IDEAS - THE DAILY MEAL
From thedailymeal.com
10 BEST BOUDIN RECIPES | YUMMLY
From yummly.co.uk
BOUDIN' BLANC RECIPE - COOKEATSHARE
From cookeatshare.com
COCKTAIL & DRINK RECIPES, BEER & WINE GUIDES BY EPICURIOUS.COM
From epicurious.com
WHERE'S WALLONIA? | EPICURIOUS.COM | EPICURIOUS.COM
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love