Boudin (pronounced boo-dan with a funny Cajun accent!) is the sausage usually found in gumbo and jambalaya.
Well I did not take pictures. A friend called me and siad he had a hog from a Texas hunt that he didnot have room for so I took it and ground the whole thing. I used the LEM seasonings for the breakfast and hot italian. Now the boudin I just used a recipe off iternet, did not use liver because I am not a fan of it. But tried a subsitute for it and the only other thing that kind of reminds me of liver is smoked oysters, I like smoked oysters and that is what I used instead of liver...........I think it came out pretty good with flavor. It will take a few tries to perfect this one.
I will admit, my first attempt at Boudin was a failure. I cooked everything too long, so when I ran it thru the grinder the consistency was too mushy. On top of that, I don't have a sausage stuffer. So I ground everything, mixed the rice in, then tried to run it back thru the grinder w/o the blades , only using the stuffer attachment. Way too mushy but the flavor was spot on. I am gonna try it again on a smaller scale and get it right
I did buy a stuffer and scale...........this a must to get the portions rite for the ratios. I froze the links before I vacume packed. A friend has that huge grinder by LEM and that thing ground that whole pig in less than 10 minutes, you could not feed it fast enough and only had to use the plunger twice because the chunks were almost frozen.......that thing is bad a$$. 500.00 bucks and well worth it if you do a lot of gringing
Nice, do you refreeze your sausage after you make it? I was always concerned it would spoil. Always told not to refreeze meat so I try to make all my sausage when I get back from hunting before I freeze the meat. I just process it all within a day of returning. It's all on ice so it stays fresh. Never thought about freezing and then making the sausage later. Just wondering what everyone else does. It would be great to take a rest before processing my venison.
