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Old 01-07-2013, 05:10 PM   #1
MzAnnie
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Default Boudin casings

Hello, I usually hang out in the wine forum, because I never scrolled down far enought to see this section. I love making boudin. I use natural hog casings and they end up splitting before they are done cooking. Did I soak them too long, @ 15 minutes in warm water? Is there a better casing to use so that they won't split? The best boudin I have had was at Coop's Place, in New Orleans, before Katrina. I want to say that they boiled them and grilled them. Theirs did not split and the casing was crisp and not greasy, but, for lack of a better word, dewey? Anyone have any suggestions? Stupid question-can you use chitterlings? I just don't want to keep making this beautiful boudin and end up having to make boudin balls or pattys because the casings keep splitting. Thanks a bunch. Oh, if I wanted to smoke it, what casings would be the best for that? Thanks again...I am off to the wine forum! -Annie

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Old 01-07-2013, 05:12 PM   #2
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Maybe the problem is that you are overstuffing them? Or, do you mean you want bigger casings?

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Old 01-08-2013, 03:06 PM   #3
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Hmmm, I never thought that I was overstuffing them. You might be on to something. I use the sausage attachment on my kitchen aide and sometimes it is a little awkward. Thank you.

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Old 01-08-2013, 03:09 PM   #4
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Did you use the little bit of vinegar in the water you soaked them in? If you stuffed them too much they'll split. Although if I stuff sausage that much, they usually split when not cooked. Did you put tiny holes in the casing before cooking them to let the extra juices out?

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Old 01-08-2013, 03:41 PM   #5
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Did I soak them too long, @ 15 minutes in warm water?

I've always soaked casings for at least 12 hours.
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Old 01-09-2013, 12:51 AM   #6
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They are overstuffed. Don't stuff them so full

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Old 01-09-2013, 12:58 AM   #7
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I've always soaked casings for at least 12 hours.
I think I go with a 30-60 minute soak in water treated with vinegar. The vinegar makes them much more pliable. I also rinse them out really well first (of the salt). I'd have to check the recipe book (yeah, I have a sausage recipe book) to see which I follow. I need to look up something to use some ground chuck in. I have some other beef in the freezer that I could grind up too. Just need to get some extra fat to toss in to make them not too dry.
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Old 01-09-2013, 01:05 AM   #8
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I soak hog casings overnight in vinegar. First, I run cider vinegar through them (not easy, but you'll figure it out). The acidic vinegar makes them more pliable.

Before you cook them, use a toothpick to poke holes along the length of each one of them. There is a lot of juice in boudin and that will cause the sausage to expand a lot. The holes let the juices boil and leave the sausage without it exploding.

Here's a video of my son a friend stuffing boudin blanc into hog casings. Seems like I just posted this link a week ago.

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Old 01-09-2013, 01:28 AM   #9
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Quote:
Originally Posted by passedpawn
Here's a video of my son a friend stuffing boudin blanc into hog casings. Seems like I just posted this link a week ago.
I seem to recall you posting it recently too.

IME, running cider vinegar seems like extreme over-kill. I've had great results with even just a 30-60 minute soak in the vinegar treated water (1 tablespoon per cup of water). I don't think your 12 hour soak does anything after the initial ~60 minutes. It would be interesting to do a side-by-side test with both time frames though.
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Old 01-09-2013, 01:34 AM   #10
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I seem to recall you posting it recently too.

IME, running cider vinegar seems like extreme over-kill. I've had great results with even just a 30-60 minute soak in the vinegar treated water (1 tablespoon per cup of water). I don't think your 12 hour soak does anything after the initial ~60 minutes. It would be interesting to do a side-by-side test with both time frames though.
Yea, you might be right. No idea. But it keeps working, so I'm reluctant to change it.
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