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Diamond G
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« on: February 04, 2011, 05:21:32 pm » |
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I have a buddy lookin for a real boudin recipe. He has looked online and has found nothing but yup stuff. He wants an authentic recipe for a large batch. Thanks in advance, Patrick.
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djhogdogger
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« Reply #1 on: February 04, 2011, 06:22:15 pm » |
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Dont know if this is big enough but here goes.
1 hog head (with eye, ears and snout removed)
1 pork roast about 6 lbs
1 gallon of water in a large pot
2 large bunches of green onions chopped
2cups of chopped yellow onion
1 bunch of parsley chopped
10 cups of cooked rice (salt and pepper to taste)
sausage casing (washed well)
Boil meat untiil it is tender and well cooked, about 1 1/2 hours. Save broth. Discard skin from the head. Take meat off of the bone. Grind all meat. Put in a very large container. Add onions, green onions, parsley and salt and pepper to taste. Add enough broth to make real moiste (about 1 1/2 cups). If it is too dry, you can add more broth at any time. Add cooked rice (cold rice works best). Mix meat mixture with rice very well. Stuff dressing into casings using a sausage stuffer. Tie ends of casings. When ready to eat, bring pot of water to a full boil, turn heat off then add boudin and cover. Allow to steam for 10 minutes.
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djhogdogger
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« Reply #2 on: February 04, 2011, 06:25:20 pm » |
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I havent made boudin in a long time. A lot of people dont like the taste but i like to add the pork liver also. And if you freeze any, be sure to add water to the ziplock bag just like when you freeze fish so that it doesn't freezer burn.
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BULLMASTER
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« Reply #3 on: February 04, 2011, 10:57:17 pm » |
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The liver is one of the most important ingredients,with a last name like Desormeaux I might know a little something about boudin  .I will call my uncle in Morgan City and get his recipe for you,he makes the best boudin I have ever had. |
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aladatrot
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« Reply #4 on: February 04, 2011, 11:00:50 pm » |
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I could have gone my whole life without knowing what was really in boudin. I love the stuff. WHY did I read this thread???
Cheers
M
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At least I'm successful at doing nothing right. I guess it could be worse.
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DubbleRDawgs
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« Reply #5 on: February 04, 2011, 11:08:32 pm » |
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it is like every thing else if you like it dont read the ingredients ..for sure dont read bolnga or viena sausage ..poor mans food ,like me  |
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aladatrot
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« Reply #6 on: February 04, 2011, 11:49:55 pm » |
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Next thing you know you are going to tell me hot dog weenies are bad!
Cheers
M
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ChaseG
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« Reply #7 on: February 05, 2011, 12:01:54 am » |
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I could have gone my whole life without knowing what was really in boudin. I love the stuff. WHY did I read this thread???
Cheers
M
I'm with you. I love boudin. And knew there was a bunch if stuff in it Beirut kno it was all of that. But I'm sure it won't stop me from eating it |
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Chase Greenway
Greenville, Tx
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aladatrot
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« Reply #8 on: February 05, 2011, 12:06:08 am » |
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Chase, do you have an HTC evo phone? Mine changes common words like didn't into Beirut too...
Cheers
M
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At least I'm successful at doing nothing right. I guess it could be worse.
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Peachcreek
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« Reply #9 on: February 05, 2011, 12:40:24 am » |
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I could have gone my whole life without knowing what was really in boudin. I love the stuff. WHY did I read this thread???
Cheers
M
lol... my wife loved boudin.. and she cant stand that i love liver and onions. when i told her boudin has liver in it she about gaged, she wont eat it any more |
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ChaseG
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« Reply #10 on: February 05, 2011, 12:46:40 am » |
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Chase, do you have an HTC evo phone? Mine changes common words like didn't into Beirut too...
Cheers
M
Ha I didn't even notice it till you said that. But no I I'm on this fancy iPhone. It kills me typin. I have a habit of goin to fast or writin the words like I say them so it's always changin my words. But Beirut was supposed to be " but I didn't" |
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Chase Greenway
Greenville, Tx
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Hog_Hunter_57
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« Reply #11 on: February 05, 2011, 09:10:55 am » |
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The liver is one of the most important ingredients,with a last name like Desormeaux I might know a little something about boudin .I will call my uncle in Morgan City and get his recipe for you,he makes the best boudin I have ever had. Will you post it so we can all use it? if not would you pretty please PM it to me? And guys want to guess what is in a hot dog? |
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Diamond G
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« Reply #12 on: February 05, 2011, 09:32:09 am » |
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Thanks for the recipe. Any others would be greatly appreciated as well. He was wanting several to try. Oh yea, I thought hot dogs were made out of lips and peckers.
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djhogdogger
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« Reply #13 on: February 05, 2011, 10:20:14 am » |
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Okay, the key to a hotdog is look for a brand that doesnt say "mechanically separated parts"  I prefer to have pork and chicken parts that are hand separated.  ! Usually the cheaper brands say "mechanically separated parts" so I guess you get what you pay for. Its all beef but Hebrew National makes a great hotdog. I know its off subject but with summer being right around the corner I thought it might make for a better weenie roast. LOL |
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A television can insult your intelligence but nothing rubs it in like a computer.
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aladatrot
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« Reply #14 on: February 05, 2011, 10:34:10 am » |
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I try to use kosher hot dogs. Hebrew national and Nathan's for me!
Cheers
M
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rockinj
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« Reply #15 on: February 05, 2011, 11:36:00 pm » |
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I think after all this talk a good ole hamburger sounds like the best route  |
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Diamond G
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« Reply #16 on: February 08, 2011, 04:19:30 pm » |
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Still lookin for recipes. Thanks for the one I got and thanks for any others. Patrick
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