Barriehie
Forum GOD!
For a product with a fair bit of rice in it this is stupid expensive in the South, and elsewhere. Walmart here in Hooterville, GA has one brand, only one, that's $9.99/lb. I bought 2.3 lbs of pork tenderloin for $8.24, just sayin'
Special Equipment:
You're going to need a grinder and either a stuffer to make links or a ham press to make a chub. Alternatively make loose patties or JAS_OH1 has a recipe here where she details making links without the stuffer and casing.
Ingredients:
Method:
Everything is to be ground to your taste in coarseness and mixed together. I go with a medium grind since after it's all ground together it still goes in a mixer for emulsifying. While in the mixer is when the broth is added. After it's all ground together mix it until it's emulsifying, you'll know, it'll start getting gluey.
Your ingredients:
Ground and emulsified:
Pack into the ham press:
Cook in the press until the thermometer reads 180°F/85°C for pork. I go to 160°F/70°C in the press since to warm it up I'll finish cooking it.
Finished chub. It's good, for the first round at least, to cut off a nice thick piece, sear it in a pan and dig in.
TastyReuben Boudain is the Texas spelling and the proper Cajun spelling is boudin. Please add boudin as a tag too. Thank you.
Special Equipment:
You're going to need a grinder and either a stuffer to make links or a ham press to make a chub. Alternatively make loose patties or JAS_OH1 has a recipe here where she details making links without the stuffer and casing.
Ingredients:
- 2 1/4 lbs. of pork shoulder/butt. I used pork tenderloin and added in 1/2 lb. bacon for the fat.
- 1 medium onion, chopped fine.
- 1/2 bell pepper. I used red since there's a lot of green coming up. (chopped fine).
- 1 bunch green onions, diced.
- 1/4 bunch parsley, finely chopped.
- 1/4 tsp. white pepper.
- 1/2 Tbsp. salt.
- 1/2 Tbsp. black pepper.
- 1 Tbsp. cayenne powder. I used 2 fresh ones finely diced.
- 2 cups of cooked white rice.
- 1 cup of bouillon broth. I used beef.
Method:
Everything is to be ground to your taste in coarseness and mixed together. I go with a medium grind since after it's all ground together it still goes in a mixer for emulsifying. While in the mixer is when the broth is added. After it's all ground together mix it until it's emulsifying, you'll know, it'll start getting gluey.
Your ingredients:
Ground and emulsified:
Pack into the ham press:
Cook in the press until the thermometer reads 180°F/85°C for pork. I go to 160°F/70°C in the press since to warm it up I'll finish cooking it.
Finished chub. It's good, for the first round at least, to cut off a nice thick piece, sear it in a pan and dig in.
TastyReuben Boudain is the Texas spelling and the proper Cajun spelling is boudin. Please add boudin as a tag too. Thank you.
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