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
BOUDIN SAUSAGE
Steps:
- In a large saucepan, 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.
BOUDIN CAJUN SAUSAGE
Make and share this Boudin Cajun Sausage recipe from Food.com.
Provided by Pokey in San Antonio
Categories Pork
Time 35m
Yield 16-18 links, 10-16 serving(s)
Number Of Ingredients 20
Steps:
- Mix all thoroughly. Let sit overnight in refrigerator, then mix again.
- Stuff into large casings, forming 6" links.
- Cook what you need, and freeze the rest.
Nutrition Facts : Calories 637.6, Fat 33, SaturatedFat 12.4, Cholesterol 147, Sodium 146.3, Carbohydrate 39.2, Fiber 3.2, Sugar 8.6, Protein 44.3
CAJUN STYLE BOUDIN SAUSAGE
Basic and easy recipe for making boudin sausage. 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 Mark O.
Categories Breakfast
Time 1h
Yield 5 pounds
Number Of Ingredients 20
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.
- Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture).
- Fill the casings with the mixture 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; 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 1273.1, Fat 66, SaturatedFat 24.9, Cholesterol 294.1, Sodium 292.3, Carbohydrate 78, Fiber 6.2, Sugar 17.1, Protein 88.4
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
More about "boudin cajun sausage recipes"
10 BEST BOUDIN SAUSAGE DINNER RECIPES | YUMMLY
From yummly.com
CAJUN BOUDIN IS A DELICACY IN CAJUN COUNTRY AND AN EASY …
From acadianatable.com
10 BEST BOUDIN SAUSAGE RECIPES | YUMMLY
From yummly.com
CAJUN BOUDIN SAUSAGE RECIPE
From cajuncookingrecipes.com
CLASSIC BOUDIN (BOUDOIN) - REALCAJUNRECIPES.COM
From realcajunrecipes.com
EMERIL'S BOUDIN SAUSAGE | EMERILS.COM
From emerils.com
CRAWFISH BOUDOIN (BOUDIN) - REALCAJUNRECIPES.COM
From realcajunrecipes.com
BOUDIN PATTIES RECIPES CAJUN - THERESCIPES.INFO
From therecipes.info
BOUDIN RECIPE, PORK AND RICE CAJUN SAUSAGE - FOOD NEWS
From foodnewsnews.com
CAJUN BOUDIN RECIPE (UPDATED VERSION) STEP BY STEP - YOUTUBE
From youtube.com
WHAT IS BOUDIN? - THE SPRUCE EATS
From thespruceeats.com
BOUDIN SAUSAGE AND RICE RECIPE - FOOD NEWS
From foodnewsnews.com
CAJUN BOUDIN – 3 WAYS – 2 GUYS & A COOLER
From twoguysandacooler.com
RECIPES USING BOUDIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BOUDIN OR BOUDAIN - CAJUN RECIPE
From cajuncookingrecipes.com
CAJUN BLOOD BOUDIN SAUSAGE IS A FADING TRADITION
From wideopeneats.com
HOMEMADE BOUDIN CAJUN SAUSAGE; NEW ORLEANS MEMOIR
From jettskitchen.com
CAJUN BOUDIN (SAUSAGES) - CORCORAN COOKS
From corcorancooks.com
HOW TO COOK BOUDIN (3 WAYS TO COOK THE CAJUN SAUSAGE!)
From dwellbymichelle.com
HOMEMADE TRADITIONAL LOUISIANA CAJUN BOUDIN SAUSAGE - PORK …
From kamadoguru.com
CAJUN BOUDIN SAUSAGE ONLINE
From cajun.com
CAJUN SMOKED BOUDIN (AND BOUDIN BALLS) – 2 GUYS & A COOLER
From twoguysandacooler.com
CAJUN BOUDIN SAUSAGE RECIPE - MAKING BOUDIN | PS SEASONING
From psseasoning.com
HOMEMADE CAJUN BOUDIN SAUSAGE | HOW TO MAKE BOUDIN RECIPE
From youtube.com
CAJUN CATFISH BOUDIN - ELEVATED WILD
From elevatedwild.com
RECIPES USING BOUDIN SAUSAGE - COOKEATSHARE
From cookeatshare.com
BOUDIN (BOUDAIN) RECIPE, A PORK AND RICE CAJUN SAUSAGE
From homesicktexan.com
HOW TO PREPARE BOUDIN SAUSAGE CAJUN RECIPE - MEAT RECIPES
From meat-recipes.wonderhowto.com
WHY BOUDIN IS CAJUN COUNTRY'S MOST FAMOUS SAUSAGE
From recipes.howstuffworks.com
TRADITIONAL CAJUN BOUDIN BLANC - SUNSET & SEWANEE
From sunsetandsewanee.com
BOUDIN SAUSAGE – EVERYDAY CREOLE
From everydaycreole.com
RECIPE: CAJUN BOUDIN - EXPLOREPARTSUNKNOWN.COM
From explorepartsunknown.com
BOUDIN BALLS (FRIED CAJUN APPETIZERS) | KEVIN IS COOKING
From keviniscooking.com
CAJUN BOUDIN EGG ROLLS - COOKS WITH SOUL
From cookswithsoul.com
LOUISIANA CAJUN BOUDIN SAUSAGE - FINE DINING LOVERS
From finedininglovers.com
ORIGINAL BOUDIN - RICHARD'S CAJUN FOODS
From richardscajunfoods.com
BOUDIN - MEATS AND SAUSAGES
From meatsandsausages.com
ENJOY CAJUN FLAVOR IN BOUDIN DIP - COPYKAT RECIPES
From copykat.com
BOUDIN CAJUN SAUSAGE RECIPES ALL YOU NEED IS FOOD
From stevehacks.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