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Boudin Recipes

Boudin Sausage Balls Creole Boudin Balls


• 1 1/4 pounds pork butt, cut into 1-inch cubes
• 1/2 pound pork liver, rinsed in cool water
• 1 quart water
• 1/2 cup chopped yellow onions
• 1/4 cup chopped green bell peppers
• 1/4 cup chopped celery
• 1 teaspoon chopped garlic
• 2 teaspoons salt
• 1 teaspoon cayenne
• 3/4 teaspoon ground black pepper
• 1/2 cup finely chopped parsley leaves, plus extra for garnish
• 1/2 cup chopped green onions tops, (green part only)
• 3 cups cooked medium-grain rice
• 6 cups vegetable oil, for frying
• 1 cup all-purpose flour
• 2 tablespoons plus 1 teaspoon Essence, plus more for dusting, recipe follows
• 2 large eggs
• 2 tablespoons water
• 1 cup fine dry bread crumbs
• Creole Tartar Sauce, recipe follows


To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 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 until the pork and liver are tender, 1 1/4 to 1 1/2 hours. Remove from the heat and drain, reserving the broth. Using a meat grinder with a 1/4-inch die or in a food processor, grind the pork mixture, 1/2 cup parsley, and 1/2 cup green onions. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, and black pepper. Add the broth, 1/2 cup at a time, to make a smooth, firm paste, and mix thoroughly. Adjust the seasoning, to taste. Let sit until cool enough to handle. In a large pot, preheat the vegetable oil to 360 degrees F. In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another bowl, beat the eggs with the water and 1 teaspoon of Essence to make an egg wash. In a third bowl, season the bread crumbs with the remaining tablespoon of Essence. Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly. Using a slotted spoon, slide the balls in batches into the oil and fry, turning, until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with Essence. To serve, place several boudin balls on a plate and garnish with chopped parsley. Serve with Creole Tartar Sauce on the side. Note: How to make Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Creole Tartar Sauce: 1 large egg 1 tablespoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley leaves 2 tablespoons chopped green onions 1 cup olive oil 1/4 teaspoon cayenne 1 tablespoon Creole or whole-grain mustard 1 teaspoon salt Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour. Yield: 1 1/3 cups

White Boudin/Boudin Blanc White Boudin



Using a home style meat grinder alternately grind meat, liver, green onions and parsley. Once the raw ingredients have been ground, season with salt and peppers. Place the mixture into a large mixing bowl then add the cooked white rice, water and pimentos. Using both hands blend the meat, rice mixture until all is incorporated. Using a sausage stuffer fill the casing, twisting into 6 inch links. Once all has been stuffed place the boudin in a home style steamer, cover and cook for approximately 45 minutes or until sausage is firm and fully cooked. Makes approximately 125 links. PREP TIME: 3 Hours MAKES: 8-10 pound boudin

Boudin Sausage Boudin



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, note: use the Pork cooking liquid to cook my rice, utilize all of that flavor. 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, [the following are instructions on how to link homemade sausage:

Use a Kitchen Aid stand mixer, with a grinding attachment and sausage tubes. The kitchen aid works great, the only downside is that the sausage feeds about 10 inches off of the counter, instead of at counter level.

use natural hog casings, packed in salt, because synthetic casings look and taste synthetic. Turn your kitchen sink on cold, very low, then hook the casing over the faucet, it will slowly fill up like a hose. Let it run for a few minutes, then squeeze all of the water out. You do this for two reasons: To clean off all of that nasty salt, and to check for holes in the casing; holes are bad.

here are some tips: * Keep all of your grinding equipment and meat very cold. Throw everything in the fridge a few hours before I start, the grinder, the plunger, the bowl that your grinding into, etc. Two reasons for this: Food safety, and to keep the fat from starting to render out of your sausage. The motor heats up quite a bit. If your making a large batch, keep half of the meat in the fridge until you need it. * Put a little oil on your sausage tube to make the casing slide on and off easier. If your sausage casing is filling up and your casing is clinging to the tube, you may have a blow out. * Once your casing is on the tube, pull out about 2-3 inches, make a fist around the tube and casing to keep air out, then start feeding some ground sausage into the chamber. Once some starts coming out, turn the motor off and tie the casing. linking sausage on a kitchen aid, It may require 2 people, but after a little practice you can do it faster alone. * Now that your casing is tied, turn your motor on low and start plunging some ground meat through. Feed with one hand, while form the link with the other hand. As the meat feeds in, gently squeeze it to the tied end with the back of your hand while holding the tube to prevent air pockets. Not too much or the casing will break, and not too little. Fill the casings pretty tight, although it takes some practice to know when it is just right. Keep doing this until you have the correct length of sausage for the recipe you’re using, turn off the motor, pull out the casing about 2-3 inches and cut it. Now form the end of the sausage and tie it. You can adjust your motor speed to your pace. * If you want a rope of smaller links, you can make one long casing, then pinch & twist between each link, then tie each division with butcher’s twine. Just make sure you don’t pack as much into the casings or they will burst. When first starting out it’s easier to make individual links. * Don’t sweat air pockets while you’re linking, finish your link, then worry about it. Simply take a toothpick or skewer and poke the air pocket, just a tiny hole, then gently rub it until the air is gone. * You now have fresh sausage. * If you are planning on smoking sausage, tie butcher’s twine around one end each of two links, then hang them from hooks in the basement to cure. It is important to let the casings dry out before smoking. 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. You can leave in or take the Boudin out of the casings to eat it, because the casing might become rubbery if it is not cooked really crispy.

Red Boudin - Boudain Rouge Red Boudin


• 2 1/2 quarts pork stock
• 2 lbs bone-in pork shoulder chops
• 5 cups chopped onions
• 2 tablespoons ground red pepper (preferably cayenne)
• 1 tablespoon minced garlic, plus
• 1 1/2 teaspoons minced garlic
• 1 tablespoon salt, plus
• 1 1/4 teaspoons salt
• natural hog casings (37 mm size)
• 1/4 lb very fresh pork liver (never frozen)
• 7 cups freshly cooked rice
• 2 cups chopped green onions (green part only)
• 1/2 cup minced fresh parsley
• 2 teaspoons garlic powder
• 2 1/2 cups very fresh pork blood (kept well chilled but never frozen)

To make the boudin, you will need a meat grinder with a sausage stuffing attachment or "horn". SERVES 26 , 5 1/2 pounds


1. 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. 2. 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. 3. 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. 4. 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. 5. Rinse under cool running water. 6. 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. 7. If you spot any holes in the casing at this time, discard or cut the damaged bit off. 8. Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use. 9. Transfer cooked meat to a bowl to cool, leaving the pot with the boiling stock over high heat. 10. Add the liver to the pot and cook about 3 minutes, turning meat once if it's not completely submerged in the stock. 11. Remove pot from the heat, remove the liver and set aside. 12. Strain the stock, reserving it and the strained onions and garlic separately. 13. Cut the pork meat and liver into about 2" cubes, discarding the bones. 14. Grind the meat and fat in a meat grinder, using coarse grinding disc (about 3/8" holes). 15. 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). 16. Stir in pork blood, mixing well. 17. 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). 18. Carefully place the sausages in a large saucepan or Dutch over. 19. Cover with reserved 2 cups stock, adding water if necessary to cover. 20. 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. 21. Drain and let rest about 15 minutes before slicing; serve immediately. 22. 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. 23. Poaching the boudin before the rapid cooling will give it a longer life. 24. To reheat, poach in 175F to 180F water as directed above.