Boudin

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WILD GAME RECIPES FORUM

Last Post by davedirt 13 years ago

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Posts: 12399

Iluv2hunt

Topic starter

Nov 30, 2012 10:54 am

(@iluv2hunt)

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Joined: 17 years ago

Making a batch of boudin sausage for the first time. Not sure how the end product will turn out, but the kitchen smells darn good right about now. Pork is in the pressure cooker now, getting ready to add the chicken livers.
Gonna get everything cooked this afternoon and I'll put it all together tomorrow sometime

Thinking of hanging them in my smoker for a couple hours when all done. Traditionally they are poached when ready to eat, but there are a bunch of recipes that do say they get smoked

I don't hunt turkeys because I want to, I hunt them because I have to. ~Colonel Tom Kelly

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Kortsman

Nov 30, 2012 12:24 pm

(@kortsman)

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Joined: 17 years ago

I'll be right over!

Posts: 1388

davedirt

Nov 30, 2012 1:13 pm

(@davedirt)

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Joined: 17 years ago

arn't you suppose to use pork liver?

STAY HUNGRY MY FRIENDS
DUG IN TIGHTER THAN ALABAMA TICK
ROLL TIDE

Last year I was a hunter and not a harvester........

Posts: 12399

Iluv2hunt

Topic starter

Nov 30, 2012 2:39 pm

(@iluv2hunt)

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Joined: 17 years ago

The traditional recipes call for pork liver. The modern recipes call for chicken livers. I don't find pork liver to be too appetizing. However I can eat a belly full of chicken livers

I don't hunt turkeys because I want to, I hunt them because I have to. ~Colonel Tom Kelly