CrazyD wrote:Care to share some directions and recipe? Haha
I dont have a single DIY recipe and directions for boudan but i do love the stuff. Usually get mine when i go back home to SETexas.
Ya do now!!!
Jarhead's Boudin Blanc3 pounds Bone-In Pork Butt, sliced or Pork Steaks
2 small onions, quartered
2 ribs Celery, chunked up
2 Tbsp Cracked Black Peppercorns
1 Bay Leaf
1 pound Braunschweiger or FRESH hog liver
1-1/2 Tbsp Kosher Salt
1 Tbsp Dried Thyme
1-1/2 tsp Cayenne (90K) Pepper
1 tsp White Pepper
1/4 Cup Fresh, finely chopped Parsley or Cilantro
2 Green Onions, finely chopped
2 Cups Uncooked Long Grain Rice
2 Cups Reserved Stock
2 Cups Water or use all stock for more flavor
We are going to take 3 pounds of pork steak or have the butcher saw up a butt for you approx. 1” thick. You want bone in. The bone adds flavor. If you must buy a whole butt, debone it. Hey it don't have to be pretty, and cube it up.
Place pork meat, bones, liver (if using - Do Not cook the Braunschweiger), chopped onions, chopped celery, bay leaf and Cracked Black peppercorns in 2 quarts of water (or enough to cover) and bring to boil. Reduce heat, skim as necessary and simmer for 1 hour or until meat separates from the bone.
Remove the meat, debone, discard the vegetables, strain the stock and save for cooking rice and for mixing.
Measure 2 cups of reserved stock and 2 cups of water.
Thoroughly rinse (about 3 times) 2 cups of long grain rice.
Bring stock and water to boil and add rice
Simmer until rice is very tender.
Grind butt and liver/Braunschweiger through a 1/4” plate.
Mix ground meat with 2 chopped green onions, 1/4 C chopped parsley, 2 Tbsp Kosher salt, 1 tsp white pepper, 2 tsp cayenne and rice. Add stock until mixture does not stick to your fingers. Taste it and add more salt or cayenne if necessary.
Stuff into 32-35 mm hog casings.
Smoke at 180 for 2 hours over Hickory.
Transfer to simmering water and cook (do not boil) til IT of 151 is reached. (aka poaching)
You can also smoke it entirely, just kick up the heat to 225. Cook until an IT of 151.
Place in an ice water bath to stop the cooking. Let rest about 30 minutes.
Place on cooling racks or hang from a sausage rod/s to air dry for 1 hour.
Vacuum package and freeze, or don't. The sausage will stay good in the refrigerator for up to 3 days and/or up to 6 months frozen in a vacuum sealed environment.
Boudin is served hot. I like to grill it to crisp up the casing. You can use a 350 oven or you may nuke it too.
Boudin Balls - Egg wash, roll in bread crumbs or Panko and deep fry. UMMMMM-GOOD.
Edit to add: If ya don't wanna pay $7/lb for Braunschweiger, you can make your own out of chicken liver.
I have a good recipe for that too, if ya want it.
The results were mighty tasty though!
