Indaswamp's Boudin Recipe

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Re: Indaswamp's Boudin Recipe

Postby assateague » Thu Jan 23, 2014 2:17 pm

I mean when you cut/bite it.
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Re: Indaswamp's Boudin Recipe

Postby assateague » Thu Jan 23, 2014 2:18 pm

Now that I think about it, the texture reminds me a lot of one of those commercial crab cakes. Not the taste, mind you, just the texture. Probably the best way I could describe it to those who have never had it.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 2:25 pm

assateague wrote:I mean when you cut/bite it.

the casing should hold it together as you bite it, unless you over sear it, then it could burst.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 2:27 pm

assateague wrote:Now that I think about it, the texture reminds me a lot of one of those commercial crab cakes. Not the taste, mind you, just the texture. Probably the best way I could describe it to those who have never had it.

What did you use to stuff the casing? a sausage stuffer attachment on your grinder or a stuffer without the grinder? the grinder stuffer will break up the rice and affect the texture.
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Re: Indaswamp's Boudin Recipe

Postby assateague » Thu Jan 23, 2014 2:33 pm

Stuffer on the grinder, but there's no plate for it to go through. The rice held up fine, I was referring to the texture when it was still mixed in the pan, before stuffing. Matter of fact, I didn't notice a difference between pre and post-stuffing. And maybe "run out" wasn't the right term- just didn't want someone to think it's like a bratwurst or breakfast sausage.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 2:35 pm

assateague wrote:Stuffer on the grinder, but there's no plate for it to go through. The rice held up fine, I was referring to the texture when it was still mixed in the pan, before stuffing. Matter of fact, I didn't notice a difference between pre and post-stuffing. And maybe "run out" wasn't the right term- just didn't want someone to think it's like a bratwurst or breakfast sausage.

Gotcha..
Best description I have is that it is like a moist rice dressing.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Fri Jan 24, 2014 7:58 pm

Assa, you need a Bou Dat T-shirt now! :lol3: :clapping:
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Fri Jan 24, 2014 8:14 pm

Aunt Betty, I can not vouch for this reciep because I've never tried it, but here is one from Emeril that makes 4 lbs.
http://www.foodnetwork.com/recipes/emeril-lagasse/boudin-sausage-recipe0.html?utm_source=twitterfeed&utm_medium=twitter

that one has got a high percentage of liver in it though... you could always scale my recipe by 25% though.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Fri Jan 24, 2014 8:31 pm

Oh. My. Damn. :drool: Gotta try this one. Boudin pie with sweet potato and pecan crust on top!
http://www.cajunboudintrail.com/Mikes_Country_Corner_3.html
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Fri Jan 24, 2014 8:43 pm

Another 4lb. recipe
http://www.realcajuncooking.com/2009/10/boudain-boudin-balls.html
this one is for boudin balls but has no liver in it. I've not tried this one either though.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Wed Jan 29, 2014 5:39 pm

made pork stock with 4 boston butt bones yesterday for the next batch of boudin. :thumbsup:
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Wed Jan 29, 2014 5:58 pm

MNkid7 wrote:
Indaswamp wrote:
assateague wrote:Holy hell, swamp, this stuff is awesome. Not gonna say it's better than scrapple, because it's completely different. I can't stop eating it by the spoonful, waiting to case it. It's really, really good.


ImageUploadedByTapatalk1390347579.454848.jpg

Told. Ya. :wink: :yes:

Best duck blind food on da planet! :thumbsup:

Definitely gonna have to try this! Just curious and might be a stupid question but do you eat it cold for a snack in the blind or warm it up?

you can eat it cold, but do be sure to blanch the freshly stuffed links with ~190* water first before storage.
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Re: Indaswamp's Boudin Recipe

Postby MNkid7 » Wed Jan 29, 2014 6:13 pm

Thanks!
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Wed Jan 29, 2014 6:15 pm

MNkid7 wrote:Thanks!

I forgot to mention to blanch them for 5 minutes...
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Re: Indaswamp's Boudin Recipe

Postby MNkid7 » Wed Jan 29, 2014 10:57 pm

Indaswamp wrote:
MNkid7 wrote:Thanks!

I forgot to mention to blanch them for 5 minutes...

:thumbsup:
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Sun Feb 02, 2014 7:00 pm

A little bit about boudin...

“I figure that about 80 percent of the boudin purchased in Louisiana is consumed before the purchaser has left the parking lot, and most of the rest is polished off in the car. In other words, Cajun boudin not only doesn’t get outside the state; it usually doesn’t even get home.”

– Calvin Trillin, from his essay, “The Missing Links: In Praise of the Cajun Foodstuff That Doesn’t Get Around.”

Food is a tie that binds, a constant, an equalizer, or in the words of James Beard: “Food is our common ground, a universal experience.” Food can also function as one of the defining characteristics of regional and cultural identity. Boudin, a unique but simple culinary concoction of pork, rice, onions and various other herbs and spices squeezed in to a sausage casing and served hot, is one of those foods.

Throughout the area defined as Acadiana or Cajun Country, of which Lafayette is the hub, boudin is ubiquitous: Signs and banners signal passersby to stop and grab a link of HOT BOUDIN where it will be pulled from a steamer or slow cooker, weighed, wrapped in butcher paper, and usually handed over along with some napkins or paper towels so it can be eaten right on the spot. Displaced Cajuns frequently fill ice chests with links from their favorite boudin spots and relish the opportunity to share them with the uninitiated in other places. In Acadiana, boudin inspires fond memories of good times with family and friends as well as heartfelt debates about whose recipe is “best.” To say that folks in south Louisiana are passionate about their boudin is an understatement. Perhaps obsessive is more appropriate, since in-depth discussions about the crispness of the casing, rice to meat ratio, eating method, appropriate spice, and best texture are all too common when people start talking about their favorite “link.”

Although the archival record may never reveal the precise origin of Louisiana’s boudin sausage, we do know that it traces its culinary lineage, like the Cajun people trace their ancestry, back to France. The French eat a sausage called “boudin blanc” (white boudin) which is similar to Cajun boudin almost solely through its nomenclature; for French boudin blanc is a highly perishable sausage made with pork, chicken, and/or veal mixed with milk, cognac, and spices. While this is certainly a delightful treat, its flavor bears no resemblance to the link you will sink your teeth into in Louisiana. When the French Acadians (today’s Cajuns) made their way out of Nova Scotia, after having been expelled by the British in 1755, they adapted their traditions and culture to their new surroundings. Many made their way to the bayous, prairies, and backwoods of Louisiana where surviving required ingenuity, flexibility, and creativity. So, when they set out to make use of a freshly butchered hog, and to make good use of every single part of that animal, it wouldn’t have been such a stretch for them to mix the pork scraps with the seasonings at hand, push it into the hog’s intestines and call it what they had always called such a sausage: boudin. The German immigrants who arrived in southwest Louisiana during the 1720s brought with them a talent for sausage-making and certainly also affected the region’s boudin traditions. Later, once large-scale rice production began in Louisiana at the end of the nineteenth century, cooks added rice to boudin for filler and flavor. Today in places like St. Martinville, at La Grande Boucherie des Cajuns (a communal hog butchering) held the Sunday before Mardi Gras, the age old practice of making boudin is embraced and the custom and community spirit continues to be passed from one generation to the next.

Regional variations exist from parish to parish and neighborhood to neighborhood, but the best links always come from specialty meat shops, grocery stores, and restaurants that make it in-house. You are as likely to find a true boudin craftsman in a gas station convenience store with an added kitchen as you are in an established meat market. For many, boudin is the essential Cajun fast food, quickly filling the hunger void at any time of the day or night. However, the most common time to eat a link is in the morning, and many Cajuns refer to a cold soft drink and a link of boudin as a “Cajun Breakfast.” But this porky pleasure is more versatile yet, including a myriad of variations worth trying. Boudin rouge (red/blood boudin: made with copious quantities of pig’s or cow’s blood) is hard to come by these days since modern health codes make the process too complex to be profitable for most producers, though we do include a couple of oral histories herein with makers of blood boudin. Some people, particularly transplants from Texas, insist on grilling or smoking their links. Boudin balls are made by rounding the sausage filling into balls and then breading and deep-frying it. A boudin sandwich, primarily made at home, is the filling smeared between two pieces of white bread. Boudinalaya (a twist on jambalaya) is a budding new variation. And many boudin stops tout nouveau fillings: shrimp, crawfish, seafood, chicken, and even alligator. New-fangled creations pop up all the time.

To begin understanding why such a simple food gets so much attention in Acadiana, one must venture out, oftentimes into the countryside, to meat markets and corner grocery stores where boudin craftsmen, or as some call them, boudiniers, employ generations-old recipes to make a product so versatile that it is as properly enjoyed as a meal-on-the-go as it is stuck with toothpicks and served from silver platters at the finest wedding receptions. Still, when it is all said and done, at its best, boudin is about tradition as much as it is about taste: the links shared between a father and son on their way to the duck blind, between buddies as they venture out on an early morning fishing trip, or between friends who set out on a Saturday morning “boudin run” become ritualistic. George Bernard Shaw may not have been referring specifically to boudin when he said, “There is no love sincerer than the love of food,” but in south Louisiana he certainly could have been.

– Bob Carriker
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Sun Feb 02, 2014 7:37 pm

Now dat's a coonass accent my friends...see if you can understand him.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Fri Feb 07, 2014 7:26 pm

Assa-you make any boudin balls yet?
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Fri Feb 21, 2014 12:38 am

Made another 20# of Pork Boudin tonight....that batch turned out to be the best one yet! Gonna case this batch Saturday.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Sat Feb 22, 2014 6:57 pm

Cased...
DSC01738.JPG
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Re: Indaswamp's Boudin Recipe

Postby assateague » Sun Feb 23, 2014 6:48 am

I'm going to make some boudin balls for the race today. Any suggestions or tips? Batter, or breaking? Cheese, no cheese? If cheese, what kind? Oil temp? Time?

(I don't want to mess these up)
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Re: Indaswamp's Boudin Recipe

Postby Indawoods » Sun Feb 23, 2014 11:17 am

assateague wrote:I'm going to make some boudin balls for the race today. Any suggestions or tips? Batter, or breaking? Cheese, no cheese? If cheese, what kind? Oil temp? Time?

(I don't want to mess these up)


pepperjack, 3/4 x 3/4 squares, stuffed in the middle, roll into 1.5 inch balls.
dip in egg wash, roll in 3/4 flour, 1/4 corn starch.deep fry in grease at 350, till golden.
do one this way, and if you want thicker coating, egg wash and roll a second time.

these are addictive. enjoy.
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-on the viability of Pabst Blue Ribbon as a thirst quenching barley pop.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Sun Feb 23, 2014 6:46 pm

Looks like I'm a little late... but if the boudin does not keep it's shape when pressed into a ball, add a little egg and a touch of flour to the boudin, mix well then make the balls.
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Re: Indaswamp's Boudin Recipe

Postby assateague » Sun Feb 23, 2014 7:11 pm

ImageUploadedByTapatalk1393204239.019437.jpg


Delicious. I made a few with pepper jack, a couple with cream cheese, some with sharp cheddar, and some with Colby. All very good, but I think the sharp cheddar was my favorite.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Sun Feb 23, 2014 7:16 pm

:thumbsup: :thumbsup:
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