LOUISIANA BOUDIN SAUSAGE
Boudin can be made with basically any meat or seafood. Crawfish are as good as pork in my opinion. So use what you have in your freezer or fridge and have fun with it. If you don't want to make cased boudin, roll it into balls, bread it and fry it for the ultimate Cajun party treat. My recipe below is an amalgam of what I saw at Legnon's, from Chef Donald Link's book Real Cajun and from former Tabasco cook Eula Mae Dore's book Eula Mae's Cajun Kitchen.
Provided by Hank Shaw
Categories Cured Meat Snack
Time 2h30m
Number Of Ingredients 15
Steps:
- Chop the meats, liver and fat into chunks that will fit in the grinder. Mix the meats, liver and fat with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and either the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and set in the fridge at least an hour, and up to a day.
- Put the contents of the container into a large pot and pour in enough water to cover everything by an inch or two. Bring to a simmer and cook gently until everything is tender, at least 90 minutes and up to 3 hours. Strain the cooking liquid (you'll need it later) and spread the meat, fat and veggies out on a sheet pan to cool.
- When everything is cool enough to handle, grind it through the coarse die (6.5 mm) on your grinder. You can also hand chop everything.
- Put your meat mix into a large bowl and add the cooked rice, parsley and green onions. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for 3 to 5 minutes so you make a more cohesive mixture to stuff into a casing. You now have boudin.
- You can just shape the mixture into balls and fry them (they're awesome), or use your boudin as stuffing for something else, like a turkey. Or you can case it. Stuff the boudin into hog casings, and while you're doing it, get a large pot of salted water hot -- not simmering, just steaming. You want the water to be about 165ºF to 170ºF. Poach the links for 10 minutes, then serve. If you are not serving them right away, no need to poach the links yet.
- Boudin does not keep well, so eat it all within a couple days. It does freeze reasonably well, however.
Nutrition Facts : Calories 321 kcal, Carbohydrate 12 g, Protein 16 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 104 mg, Sodium 2386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
WHITE BOUDIN - BOUDAIN BLANC -LOUISIANA PORK AND RICE SAUSAGE
A zesty traditional Louisiana sausage from the Prudhomme family. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
Provided by Molly53
Categories Lunch/Snacks
Time 2h50m
Yield 5 pounds, 15 serving(s)
Number Of Ingredients 12
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Place the pork steak pieces, pork liver and 7 cups of stock in large saucepan; cover and bring to a boil over high heat, stirring occasionally.
- Remove cover and continue boiling for about 15 minutes, stirring occasionally and skimming foam.
- Reduce heat to simmer, tilt the lid and cook for about two hours or until the meat falls from the bones (more stock may be added as needed).
- Transfer the meat and fat to a large bowl; strain the stock the meat was cooked in and reserve two cups (you may need to add more stock to make up the two cups).
- Remove bones, being cautious of the very small ones.
- Place the meat and fat in your grinder using a coarse disc and grind into a large bowl.
- Stir in 6 cups of the rice, vegetables, 2 1/2 teaspoons cayenne, salt and pepper.
- Taste and adjust seasonings, adding more cayenne if desired.
- Stir in the reserved two cups of stock, mixing well (you're looking for a moist but not runny mixture).
- If the mixture is too runny add more rice; if not moist enough add a little more stock.
- Fill the casings while the mixture is still hot and make links by twisting the sausage where you wish the links to be.
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
- Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
- Drain and let rest for about 15 minutes before slicing; serve while warm.
Nutrition Facts : Calories 221.3, Fat 8.7, SaturatedFat 3, Cholesterol 55, Sodium 347.3, Carbohydrate 23.1, Fiber 0.6, Sugar 0.5, Protein 11.4
More about "boudin boudain a pork and rice cajun sausage recipes"
BOUDIN OR BOUDAIN - CAJUN RECIPE - CAJUN COOKING …
From cajuncookingrecipes.com
Servings 4-6Total Time 1 hr 45 mins
- Place the pork roast in a large pot of water. (Add nothing to the pot but the pork roast at this time)Bring to a boil and, lower heat to medium and cook for about an hour, or until tender.
- As the pork roast simmers, you will notice a brown foam rising to the top from time to time. You need to skim that off as it forms.
- Remove the pork roast after it has finished cooking and set aside to cool. Be sure to save the stock. It has lots of flavor in it, and helps make the boudin mixture moist.
- After you have removed the pork roast, add green onions and chopped onions to the stock you just saved and boil for about 15 minutes.
HOMEMADE CAJUN BOUDIN SAUSAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (93)Total Time 2 hrs 5 minsCategory Entree, Lunch, Dinner, SandwichCalories 339 per serving
BOUDIN - MEATS AND SAUSAGES
From meatsandsausages.com
CAJUN BOUDIN SAUSAGE RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
WHAT IS BOUDIN? - THE SPRUCE EATS
From thespruceeats.com
CLASSIC BOUDIN (BOUDOIN) - REALCAJUNRECIPES.COM
From realcajunrecipes.com
CAJUN BOUDIN SAUSAGE RECIPE - MAKING BOUDIN | PS SEASONING
From psseasoning.com
Servings 6-10Total Time 3 hrs 20 minsCategory <P>Pork</P>
BOUDIN RECIPE, PORK AND RICE CAJUN SAUSAGE - FOOD NEWS
From foodnewsnews.com
BOUDIN CAJUN SAUSAGE IS A SOUTHERN DELICACY MADE OF PORK, RICE, …
From pinterest.com
WHAT IS BOUDIN & CRACKLINS? - EMOJICUT.COM
From emojicut.com
RECIPES USING BOUDIN RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BOUDAIN SAUSAGE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO COOK BOUDIN ON THE GRILL - THE BEST BBQ GRILLS
From thebestbbqgrill.com
HOMEMADE TRADITIONAL LOUISIANA CAJUN BOUDIN SAUSAGE - PORK …
From kamadoguru.com
TOP 43 RECIPES USING BOUDIN SAUSAGE - PAGY.NORUSHCHARGE.COM
From pagy.norushcharge.com
TOP 9 WHAT IS IN BOUDIN SAUSAGE BEST AND NEWEST
From kienthuctudonghoa.com
CRISPY FRIED BOUDIN BALLS - CAJUN-STYLE PORK & RICE …
From youtube.com
BOUDIN RECIPE, PORK AND RICE CAJUN SAUSAGE | HOMESICK TEXAN
From pinterest.com
HOW TO COOK BOUDIN (3 WAYS TO COOK THE CAJUN SAUSAGE!)
From dwellbymichelle.com
BOUDIN BALLS (FRIED CAJUN APPETIZERS) | KEVIN IS COOKING
From keviniscooking.com
BOUDIN RECIPE, PORK AND RICE CAJUN SAUSAGE | HOMESICK TEXAN
From pinterest.com
BOUDIN (BOUDAIN) RECIPE, A PORK AND RICE CAJUN SAUSAGE
From copymethat.com
BOUDIN MENU - VUBLQQ.JOHNTIM.DE
From vublqq.johntim.de
HOMEMADE BOUDIN SAUSAGE RECIPES - EASY RECIPES
From recipegoulash.cc
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