- 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.
RED BOUDIN - BOUDAIN ROUGE - CAJUN BLOOD SAUSAGE
A historical recipe from Cajun country from Chef Paul Prudhomme. It isn't an easily made recipe due to lack of sources for absolutely fresh ingredients. Cajun families who still do their own butchering continue to make red boudin, but otherwise it's seldom available anywhere commercially. To make the boudin, you will need a meat grinder with a sausage stuffing attachment or "horn".
Provided by Molly53
Yield 5 1/2 pounds, 26 serving(s)
Number Of Ingredients 15
- Combine 2 quarts of the pork stock with the pork steak, onions, 2 1/2 teaspoons red pepper, minced garlic, and 1 tablespoon of the salt in a Dutch oven or large saucepan.
- Bring to a boil over high heat; continue boiling for 90 minutes, stirring occasionally (turn the meat periodically if not totally submerged in the liquid) and adding more stock or water near the end if needed to keep the meat covered with liquid.
- While the meat is cooking, assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
- Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
- Rinse under cool running water.
- To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
- If you spot any holes in the casing at this time, discard or cut the damaged bit off.
- Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
- Transfer cooked meat to a bowl to cool, leaving the pot with the boiling stock over high heat.
- Add the liver to the pot and cook about 3 minutes, turning meat once if it's not completely submerged in the stock.
- Remove pot from the heat, remove the liver and set aside.
- Strain the stock, reserving it and the strained onions and garlic separately.
- Cut the pork meat and liver into about 2" cubes, discarding the bones.
- Grind the meat and fat in a meat grinder, using coarse grinding disc (about 3/8" holes).
- In a large bowl or pan, combine the ground meat, rice, reserved onions and garlic, green onions, parsley, garlic powder, 1 cup of the reserved stock and the remaining 1 tablespoon plus 1/2 teaspoon ground red pepper and 1 1/4 teaspoons salt; mix thoroughly (mixture should be moist and taste peppery. If red pepper taste is not clearly present, add a little more. If not moist, a little more stock or water may be added, but take caution that the mixture isn't runny).
- Stir in pork blood, mixing well.
- While the mixture is still hot, fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
- Carefully place the sausages in a large saucepan or Dutch over.
- Cover with reserved 2 cups stock, adding water if necessary to cover.
- Heat over high heat until water reaches 180F (just below a simmer, keeping at that temperature to prevent the sausages from bursting) and continue cooking until the sausage is heated through and the flavors blend, 15 to 20 minutes.
- Drain and let rest about 15 minutes before slicing; serve immediately.
- If you don't plan to serve the boudin right away, immediately pack it in Ziploc bags and give it a rapid cooling in an ice water bath for about 90 minutes or until a thermometer reads 40F or less.
- Poaching the boudin before the rapid cooling will give it a longer life.
- To reheat, poach in 175F to 180F water as directed above.
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
Number Of Ingredients 17
- 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
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.
Yield 5 pounds
Number Of Ingredients 20
- 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
More about "red boudin boudain rouge cajun blood sausage recipes"
WHY BOUDIN IS CAJUN COUNTRY'S MOST FAMOUS SAUSAGE
HISTORIC AND UNUSUAL RECIPES – – FRENCH CANADIAN BLOOD PUDDING …
BOUDIN RECIPES CAJUN / 42+ BASIC FOOD VIDEOS - LOKI CAKE
10 BEST BOUDIN SAUSAGE RECIPES - FOOD NEWS
SOUTH LOUISIANA BOUDIN SAUSAGE RECIPE - CREATE THE MOST …
RED BOUDIN - BOUDAIN ROUGE - CAJUN BLOOD SAUSAGE RECIPE
10 BEST BOUDIN SAUSAGE RECIPES | YUMMLY
CAJUN BOUDIN IS A DELICACY IN CAJUN COUNTRY AND AN EASY RECIPE TO …
HOMEMADE CAJUN BOUDIN SAUSAGE RECIPE - THE SPRUCE EATS
WHAT IS BLOOD BOUDIN? – MULATES - AUTHENTIC CAJUN FOOD
BLOOD BOUDIN - BOURGEOIS MEAT MARKET
CAN I BUY LEGAL BLOOD BOUDIN (RED BOUDIN OR BOUDIN …
CAJUN BOUDIN SAUSAGE RECIPE
NEW ORLEANS SAUSAGE BOUDIN - ALL INFORMATION ABOUT HEALTHY …
PAUL PRUDHOMME BOUDIN RECIPE - CREATE THE MOST AMAZING DISHES
BOUDIN OR BOUDAIN - CAJUN RECIPE
BOUDIN - HOW TO MAKE LOUISIANA BOUDIN SAUSAGE | HANK SHAW
HOW TO COOK BOUDIN? (EASY RECIPES) - THE TRELLIS
CLASSIC BOUDIN (BOUDOIN) | REALCAJUNRECIPES.COM: LA CUISINE DE …
BOUDIN - CAJUN
BOUDIN CAJUN SAUSAGE RECIPES - FOOD NEWS
BOUDIN BLOOD SAUSAGE RECIPE - ADRIENE QUINONES
RED BOUDIN - BOUDAIN ROUGE - CAJUN BLOOD SAUSAGE RECIPE
10 BEST BOUDIN SAUSAGE DINNER RECIPES - YUMMLY
WHAT IS BOUDIN? - THE SPRUCE EATS
CAJUN BLOOD SAUSAGE – NORTHRICHLANDHILLSDENTISTRY
BOUDIN (CAJUN SAUSAGE) - RECIPE | COOKS.COM
BOUDIN SAUSAGE WHERE TO BUY - ALL INFORMATION ABOUT HEALTHY …
HOW TO EAT BOUDIN SAUSAGE: A COMPLETE GUIDE – HOME KITCHEN TALK
RED BOUDIN - BOUDAIN ROUGE - CAJUN BLOOD SAUSAGE | RECIPE CART
CAJUN BOUDIN RECIPE (UPDATED VERSION) STEP BY STEP - YOUTUBE
BOUDIN (BOUDAIN) RECIPE, A PORK AND RICE CAJUN SAUSAGE
BOUDIN CAJUN SAUSAGE FOOD- WIKIFOODHUB
HOMEMADE TRADITIONAL LOUISIANA CAJUN BOUDIN SAUSAGE - PORK …
You'll also love
Top Asked Questions
How to cook Cajun boudin sausage?Cajun Boudin Sausage. Ingredients: Directions: In a large sauce pan, 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 1/12 hours, or until the pork and liver are tender.
What is red Boudin?True aficionados of regional sausages, along with the older generation of locals, will seek out the red boudin (also known as boudin rouge, blood boudin, or blood sausage) which gets its name from its defining ingredient - pig's blood. Years back, the state outlawed the production of red boudin.
What is Boudin sausage made of?A Louisiana favorite, Cajun boudin sausage is traditionally made of pork meat and liver, rice, onions, and seasonings. This classic recipe follows that formula to create a stuffing mixture that is similar to Cajun dirty rice.
What is the best way to cook Boudin?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.