Recipe Boudin Sausage, (chub or links)

karadekoolaid said:
Many years ago (when I actually knew how to speak French!) an American friend gave me a recording of a Cajun speaking coonass French.
Didn't understand a word. :laugh: :laugh: :laugh:
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No doubt. When my aunt met and married her Cajun dreamboat, they would go across the state line into the little Louisiana swamp town he grew up in and go dancing on Saturday nights. She knew a little French from high school but it didn't help much when trying to understand what his family and friends were saying. There wasn't much English being spoken but she couldn't understand that either.
 
Barriehie said:
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:
  • 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:View attachment 132265

Ground and emulsified:View attachment 132266

Pack into the ham press:View attachment 132267

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.View attachment 132268

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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Hey SandwichShortOfAPicnic
 
Nice 👍

I've found if I'm using bell pepper or fresh ingredients with a high water content I get a better texture (a less holey result) if those ingredients are baked before adding, just to release some of the moisture. It gives a firmer result.

I've tried mixed rice (some white and some black wild rice) for a vegan version but I can't say it was a great success.
How was the rice flavour when mixed in with the meat?
 
SandwichShortOfAPicnic said:
Nice 👍

I've found if I'm using bell pepper or fresh ingredients with a high water content I get a better texture (a less holey result) if those ingredients are baked before adding, just to release some of the moisture. It gives a firmer result.

I've tried mixed rice (some white and some black wild rice) for a vegan version but I can't say it was a great success.
How was the rice flavour when mixed in with the meat?
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Didn't really taste the rice. The rice was more of a texture/filler thing. Given the sausage originating where people are poor I get the rice part, I call it meat stretcher... 😁
 
Barriehie said:
Didn't really taste the rice. The rice was more of a texture/filler thing. Given the sausage originating where people are poor I get the rice part, I call it meat stretcher... 😁
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Here we just call that sort of thing ‘filler’ which might be preferable to sounding like a medieval torture device 😂
 
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