Boundin is a Cajun sausage with pork, chicken livers, rice, veggies and spices stuffed in a casing
Nope, it's French...
Or Austrian...
Or German...
Or Belgian...
Cajuns are probably the NEWEST boudin makers on the planet, but the most well known (and vocal about "their" invention) here in the US.
Some French types of boudin are actually defined by law to say no fillers, no chicken, etc...
In short, it is just a name for any of a dozen different types of sausages served around the planet.
Well excuse me
Hey 9dawgs,
We always freeze our venison that we are going to make into sausage. All the trimings, the neck, shanks, rib meat(trimmed of fat), the shoulders and anything else is placed in 2 gallon freezer bags, weighed and labled. Then you dig out what you need, match it with 40% pork and go to work. Meat that has been in the freezer too long can usually be salvaged by combining it with a fresher date and the seasoning does the rest! Got that advice from several old timers that had been making sausage for years. By freezing the meat, we are able to accumulate enough to make firing up the smokehouse worthwhile.
Treefarmer
Well just heat up a couple links in the oven and I am rite proud, it is pretty dam close to the real deal. I will let you in on a secret. I used the water from pork and smoked oyster in lieu of liver and 2 packets of dirty rice seasoning for the rice. I let it stand over night to marry and stuffed the next evening.....I hope this helps Allen.
10-4 buddy. I can't eat oysters (highly allergic) but I got some ideas for the next batch. Just looked at my freezers and they are in a sad state of affair. We have gone thru about 6+ of the 8 hogs I shot this year
To answer the previous question..I do the same and freeze meat for grinding. All the neck meat, trimmings, rib and flank meat I dice it up and freeze it in bags and label it grinding meat. Then I take it out later on and either make sausage, burger, etc as needed
