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Old 04-15-2011, 10:35 PM   #1
passedpawn
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Default Boudin Blanc is Kids Play

My son (twisting links) and his buddy (cranking) making Boudin (blanc - no blood).

Anyone else enlist the rugrats to work in the kitchen?








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Old 04-15-2011, 11:09 PM   #2
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what stuffer is that? I'm thinking about getting one about that size ever since my one experience with that terrible kitchenaide attachment

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Old 04-15-2011, 11:52 PM   #3
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what stuffer is that? I'm thinking about getting one about that size ever since my one experience with that terrible kitchenaide attachment
http://grizzly.com/products/H6252

Works perfectly, zero complaints.
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Old 04-16-2011, 03:12 PM   #4
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Looks good. Care to share the recipe?

Nice sausage press you got there!

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Old 04-17-2011, 02:14 AM   #5
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Looks good. Care to share the recipe?

Nice sausage press you got there!
Flavor is great, but sausage falls apart when cut. I think there was too much rice / onions.

Here's the one I followed.


Boudin Blanc
Boudin Blanc (or "white Boudin") is a wonderful Cajun sausage stuffed with pork and rice. Boudin is the French term for the blood sausage, or "pudding," made with the blood of the pig. Boudin Blanc is a white sausage made with pork but no blood. It's one of those food products that originated in frugality; the rice was meant to stretch the meat. Now, it's a unique and delicious treat all on it’s own.
• 3 three foot long lengths hog sausage casing
• 3 lbs. boneless lean pork, trimmed of excess fat and cut into1 1/2 inch chunks
• 4 cup coarsely chopped onions
• 1 medium bay leaf, crumbled
• 6 whole black peppercorns
• 5 teaspoon salt
• 1 cup coarsely chopped green pepper
• 1 cup coarsely chopped parsley
• 1/2 cup coarsely chopped green onions
• 1 tablespoon finely chopped garlic
• 2 12 cup freshly cooked white rice
• 1 Tablespoon dried sage leaves
• 2 1/2 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
Put the pork in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch.
Bring to a boil over high heat and skim off the foam and scum that rises to the surface. Add 2 cups of onion, the bay leaf, peppercorns and 1-teaspoon salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4 teaspoons of salt. Knead vigorously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.
Stuff sausage into casings.
You can cook the sausages immediately or refrigerate them safely for five or six days.
Before cooking a sausage, prick the casing in five or six places with a skewer or the point of a small sharp knife.
Melt 2 Tablespoon of butter with 1 Tablespoon of oil in a heavy 12-inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides.
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Old 04-17-2011, 03:29 PM   #6
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I had a friend bring me back 20lbs of Boudin from his Mardi Gras trip. Man they didnt last long at all. And when youre smoking them.......holy sh&t they're amazing

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Old 04-20-2011, 06:05 PM   #7
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Flavor is great, but sausage falls apart when cut. I think there was too much rice / onions.
How was the emulsion?
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Old 04-20-2011, 06:22 PM   #8
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How was the emulsion?
Poor. This is probably where I went wrong. I didn't grind fine enough. I'm going to re-attempt this in the next couple of days. I probably need to use a food processor to get it right.
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Old 04-20-2011, 06:26 PM   #9
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That's my first guess. You don't have to grind it smaller, just mix it longer (we leave big chunks of unground meat and fat in ours). I don't know how to describe when the emulsification is done, but whenever you think it's done, go for 5 minutes longer. I'll see if I can dig up a picture.

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Old 04-20-2011, 06:27 PM   #10
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That's my first guess. You don't have to grind it smaller, just mix it longer (we leave big chunks of unground meat and fat in ours). I don't know how to describe when the emulsification is done, but whenever you think it's done, go for 5 minutes longer. I'll see if I can dig up a picture.
what are you grinding in? I need to get this to a paste.
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