CHEF DONALD LINK'S BOUDIN, THE ACADIAN STAPLE
Found this in the Times-Picayune archives. They wrote, " Chef Donald Link says boudin, the rice-and-pork Acadian staple that is at once side dish, snack, breakfast, lunch, dinner and beer accompaniment, is his favorite thing in the world to eat. He's been perfecting this recipe for "the king of Cajun food" for years, and it's in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana."" Note: To eat fresh, hot, poached boudin, bite into the link and use your teeth and fingers to pull the meat gently out of its soft casing. (The casings are eaten only when the boudin is grilled or smoked, and they become crisp.)
Provided by Busters friend
Categories Pork
Time 2h45m
Yield 4 pounds
Number Of Ingredients 17
Steps:
- Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
- Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.).
- Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.).
- At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
- *Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.
MY BOUDIN
Editor's note: Chef Donald Link of New Orleans restaurants Cochon and Herbsaint, shared this recipe as part of a special Mardi Gras celebration he created for Epicurious. Boudin, the king of Cajun food, is my favorite thing in the world to eat. It is a unique food in that it can be breakfast, lunch, dinner, a snack, or car food. Whereas most of the country might show up at a morning get-together with donuts, we show up with boudin. And no two boudins are exactly alike-that's amazing, considering they all have basically the same ingredients of rice and pork. One of the best boudins I've had is made by my cousin Bubba Frey, who owns the Mowata General Store in the heart of the German settlement between the Link and Zaunbrecher rice fields, but all my cousins down there make their own boudin. One cousin told me that meat from the temple of the pig's head makes the best boudin, while another claims that a combination of hog jowl and shoulder meat is the secret. The truth is, they are all good. This recipe combines elements from all of the different boudins I've eaten in my day. There's liver in it but just enough, it's nicely spiced but wont burn your mouth, and it has the perfect amount of rice.
Provided by Donald Link
Categories Pork Rice Breakfast Super Bowl Mardi Gras Dinner Lunch Tailgating Family Reunion Jalapeño Potluck Boil Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 pounds
Number Of Ingredients 17
Steps:
- Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes. Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.) Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor. At this point you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, you can use the mixture as a stuffing for chicken, or roll it into "boudin balls," dredge in bread crumbs, and fry in hot oil until golden brown.
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
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