I spent $400 sending myself some boudin for Christmas from The Best Stop...can't afford to do that every month...SOOOOOO...i'm gonna learn myself how to make some boudin!! 1000% DOING THIS!!!
bawwww this is awesome. thank you sir for taking so much time outta your day to share this rare dish with the world, as well as give us step by step instructions on camera and in the description. good man.
I'm not from Louisiana, but I do make boudin every year or so, and I come to this video and a couple others each time, to get ideas for my recipe for the year. This year I want more liver flavor, and way more heat, is the theme.
Blessing bra, You inspire me bra, Boudin outside southern Louisiana is rare, you helped some of us brothers get down, and cooked it ourselves... Peace !
I'm from Tulsa but now live by Toronto. When I was a teenager I was in a boys home in Texas an there was a boy from Baton Rouge who's folks would bring us boudin. In Toronto there are so many restaurants from many cultures but rare to have southern especially Cajun. Sure miss back home cooking.
This brought back memories for me. I'm from New Iberia and when I was younger there was a guy on Robinson Street the test food boudin and it looked just like yours. When you'd go to buy from him he always have you a sample first. I miss that guy. Keep up the good work.
Hey there!! I’m from New Iberia also!!! Oh how I loved the boudin on Robinson St. He would give you samples when you walked in. That was the very best boudin I have EVER HAD!!!
I SEE U USED 3 PORK BUTT'S BUT IF YOU WOULD GIVE US THE AMOUNT OF EACH INGREADENTS FOR 1 PORK BUTT THEN WE COULD DOUBLE OR TRIPLE AS WE DESIDE HOW MUCH WE WANT TO MAKE. MAYBE THE RECIPE PRINTED OUT. ALSO WHERE CAN I BUY ONE OF THOSE POTS, ALL I HAVE IS ALUMINUM POTS WILL ALUMINUM WORK?? THANKS IN ADVANCE FOR YOUR HELP, WIFE & I REALLY LIKED THE VIDEO KEEP UP THE GOOD WORK BROTHER MAN 👍😜
Hey Man, I have followed your recipie now for 4 years and my Boudin to your great recipie are amazing. My friends tell me I make the best Boudin in Margate, UK. Thankyou.
You done went and made me hungry! You went old school on us. I haven't made it that way in 30 years! I'm old and tired now. I smoke my butts on a pellet smoker and then put the shredded meat and juices in the pot. Then use an electric stuffer. Other than that its about the same. Thanks for the video!
I can't wait to make this recipe, but I also hope to NEVER hear "hot chili mama" again 😂😂😂. I felt like I was being tortured at SERE school having to listen to it over and over and over again. Thanks for showing us this recipe again!!!!
LMAO. Your comment was at the top at the time I was viewing the video. I glanced down to read it and now "Hot Chili Momma" is burning through my brain the way the pork shoulder grease is burning through those veggies!
This is my favorite Boudin making video. I like shredded meat too. Now winter is here I'll make some. Have a Blessed Christmas. Sapo BBQ from South Texas!!!!
Yes, you're RIGHT, It does look disgusting!..... BUT ..... Me and boudin have a GREAT relationship and I moved from East Texas where there was a home-made boudin place where I bought it all the time. Now that I live 4 states away in my adulthood, I can't find boudin ANYWHERE! This is totally a regional dish that's DELICIOUS!!! Nice job on the video!
Another NW fan. Thanks for sharing how to make Boudin sausage. Your new video is great keep it up Sir! I'll be humming that song the rest of the day too. ;^)
Where did someone find good boudin in Houston? Heberts meat market boudin sucks! Now SW of Houston in Needville, Tx is the best in the world at Bayou Boys Poboys. The owner is from Louisiana. He has perfected his recipe and it is better than any in southern Louisiana and I have had plenty of good boudin in south Louisiana.
Once you scoop the meat out of the pot, there's not much left in the pot. It's going to be a lot of meat in the pot with the meat, and that's plenty. Thanks for watching!
I used your first video to make Boudin from the left overs from a whole pig cook. It turned out great and has a smoked taste. Still have a few in the freezer. Keep on trying to improve your content and it will take off. Some of my first videos sucked also.
I’m going to get a 5 gallon pot like you suggested my question is does your pot have the short legs on it I’ve seen them with and without them and I want the one you have and have you ever used the Cajun Ninja seasoning PI-Yahhhhh I fing Tony’s too salty Thank you
Do you think a 60qt crawfish pot would work I don’t want to buy another pot if I can get by with what I have I’m just afraid of the veggies or the meat sticking
Thank you for listing the ingredients, but can you tell us a measurement of the cajun seasoning you used in the video or a close estimation? Thanks again.
I dont know exact measurements and everyone has different taste so that's why it's best to add a little and taste the meat until you like the way its tastes. My taste could be a little to salty for someone else ya know. Thanks for watching!
Head SW on 59 to Hiway 36 and turn south about 8 miles to Needville, Tx. As you get in town there is a place on the left called Bayou Boys Poboys. Their boudin is among the best in the world, seriously. It is better than most in southern Louisiana. Of course the curator is from southern Louisiana. He makes a mild and a butt burner with ghost pepper. Sometimes it’s smoked, sometimes not. He sells it as fast as he makes it, so you might want to call first. They have a Facebook page you can check out. It’s great, I don’t have to drive to Lake Charles or Lafayette for a boudin fix. He only makes cracklins occasionally, wish he would do them regular. lol
trailerpark cryptoking I actually drove through Needville last month!!! Sounds like it’s fine for a quick daytrip, thank you, will definitely check them out!
I have never tried to fry boudin but I can tell you the grease is to hot for the casing that why it's busting open. I cook mine in the oven around 250 to 300 til golden brown but you will have to flip it for the other side
I want the link to the "Hot Chilli Mama" song. I can't find anything close to this version for some reason. And thanks for the video on how to make boudin. You rock man! We make our own and season it to our own liking and we love the clean taste of boudin without others putting all the scraps and leftovers in our sausage. Cheers bud from Houma, La.
You did a great job bro. That's my next step. I already mastered hog crackling, but this might be a challenge for me lol! But challenge excepted! When I do it, I'll dedicate it to you, the person who showed me how to make it!😁
Like how I make mine! But I do grind it up. I'll try your method next time! When you get tired of stuffing you could always stuff into other meats and make boudin balls!
Hi thanks for watching! Yes they freeze well in freezer paper. They will last about a year before they start tasting freezer burnt. I do link them. I will do 3 links per pack at 8" long.
I dont save any water. Whatever is left in the meat ot turns to jelly because the meat has to go.in the refrigerator over night. When it's cooled all the way down then put it in there. The next day I make the rice and put the cold meat in with the hot rice and mix.
Made some Christmas eve, it is awesome !! I got a 10 lb cylinder stuffer online for 87 bucks , and it cuts stuffing time down to almost nothin. You gatta get one bro. Great lookin boudin man
@@KajunKravings I bought the stuffer about 8 years ago ,me and my brother have stuffed over 1000 lbs of sausage with it. it is easy to clean but large to store it.It was cheeper back then. Here is a link to the one i have they have a 5 lb stuffer for under 100 dollar well worth it if you make a lot of sausage >> >>. www.meatprocessingproducts.com/we11camavest.html www.meatprocessingproducts.com/we5lbcavesas.html
Yes it can be eaten without the casing. The juice and meat in the pot gets cold in the ice box so when you make the boudin it keeps it from being dry once the boudin is cooked in the oven or the grill.
I spent $400 sending myself some boudin for Christmas from The Best Stop...can't afford to do that every month...SOOOOOO...i'm gonna learn myself how to make some boudin!!
1000% DOING THIS!!!
Same here
what i love about Boudin is everyone makes it diffrent
all good!!
bawwww this is awesome. thank you sir for taking so much time outta your day to share this rare dish with the world, as well as give us step by step instructions on camera and in the description. good man.
Your welcome and thanks for watching!
I'm not from Louisiana, but I do make boudin every year or so, and I come to this video and a couple others each time, to get ideas for my recipe for the year. This year I want more liver flavor, and way more heat, is the theme.
Right on! Thanks for watching!
Do you have a link for the background song?
Best video I’ve seen on making boudin !!
Blessing bra, You inspire me bra, Boudin outside southern Louisiana is rare, you helped some of us brothers get down, and cooked it ourselves... Peace !
Thank you and thanks for watching!
I'm from Tulsa but now live by Toronto. When I was a teenager I was in a boys home in Texas an there was a boy from Baton Rouge who's folks would bring us boudin. In Toronto there are so many restaurants from many cultures but rare to have southern especially Cajun. Sure miss back home cooking.
This brought back memories for me. I'm from New Iberia and when I was younger there was a guy on Robinson Street the test food boudin and it looked just like yours. When you'd go to buy from him he always have you a sample first. I miss that guy. Keep up the good work.
Thank you and thanks for watching!
That was Nook Bonin. The best around
New Iberia here
@@maem9246 what's good New Iberia
Hey there!! I’m from New Iberia also!!! Oh how I loved the boudin on Robinson St. He would give you samples when you walked in. That was the very best boudin I have EVER HAD!!!
great video, love love love some Boudin, cant wait to try this out.
after watching so many videos I think im almost ready to try this recipe
Would have love to see how you cook them. Fried, steamed, or air fryer. Thank you so much for sharing
Boudin is fully cooked, eat it very fresh or not at all.
Thank you. My paw paw was from New Iberia and he made Boudin but I was young and didn’t pay close attention. I will feel confident when making it now.
Your welcome and thanks for watching! If you like to make crawfish boudin just make a crawfish ettoufee and then add your rice and stuff the casing
I SEE U USED 3 PORK BUTT'S BUT IF YOU WOULD GIVE US THE AMOUNT OF EACH INGREADENTS FOR 1 PORK BUTT THEN WE COULD DOUBLE OR TRIPLE AS WE DESIDE HOW MUCH WE WANT TO MAKE. MAYBE THE RECIPE PRINTED OUT. ALSO WHERE CAN I BUY ONE OF THOSE POTS, ALL I HAVE IS ALUMINUM POTS WILL ALUMINUM WORK??
THANKS IN ADVANCE FOR YOUR HELP, WIFE & I REALLY LIKED THE VIDEO KEEP UP THE GOOD WORK BROTHER MAN 👍😜
New Iberia all over this post! I’m from there also!!!
That was an excellent video brother. Subbed and keep up the good work!
RantingGreekGamer Thank you so much!
What a labor of love, thank you!
Your welcome and thanks for watching!
Hey Man, I have followed your recipie now for 4 years and my Boudin to your great recipie are amazing. My friends tell me I make the best Boudin in Margate, UK. Thankyou.
You're welcome! Thanks for following that long.
Yummy!! Man I miss home!!!
Great video and recipe, haven’t found any good boudin since I left Louisiana.
Thank you and thanks for watching!
MrFrancobash and you won’t!
MrFrancobash man i live in Montana now and I’ll have to make my own now
@@sethliamsyoutubedad7756 if you are close to Bozeman, I’ll buy some off you! 😃
@@kathleenray1827 I live i butte I’ll give you some 👍🏻
Lost count of how many times I heard “ hot chili momma” good vid
You done went and made me hungry! You went old school on us. I haven't made it that way in 30 years! I'm old and tired now. I smoke my butts on a pellet smoker and then put the shredded meat and juices in the pot. Then use an electric stuffer. Other than that its about the same. Thanks for the video!
Lol, thanks for watching!
I can't wait to make this recipe, but I also hope to NEVER hear "hot chili mama" again 😂😂😂. I felt like I was being tortured at SERE school having to listen to it over and over and over again. Thanks for showing us this recipe again!!!!
🤣 I'm sorry the song is burned in your brain. Thanks for watching!
LMAO. Your comment was at the top at the time I was viewing the video. I glanced down to read it and now "Hot Chili Momma" is burning through my brain the way the pork shoulder grease is burning through those veggies!
@@akteacherjeff7799 I think you just reinvigorated me to make another batch!
😂😂😂, hot chilling mama
I enjoyed this video. Boudin looks delicious.. I wish I were your neighbor. Take care
This is my favorite Boudin making video. I like shredded meat too. Now winter is here I'll make some. Have a Blessed Christmas. Sapo BBQ from South Texas!!!!
Thanks for watching!
this channel is a gem. NICE!!
Thank you and thanks for watching!
Thank you for your time and great job doing this for us all...👍👍
Awesome video love ALL cajun foods.
Yes, you're RIGHT, It does look disgusting!..... BUT ..... Me and boudin have a GREAT relationship and I moved from East Texas where there was a home-made boudin place where I bought it all the time. Now that I live 4 states away in my adulthood, I can't find boudin ANYWHERE! This is totally a regional dish that's DELICIOUS!!! Nice job on the video!
Never seen it made this way my family from lake Charles La
Would love to know where you got dat pot. I need one like it.
Another NW fan. Thanks for sharing how to make Boudin sausage. Your new video is great keep it up Sir! I'll be humming that song the rest of the day too. ;^)
Lmao thank you and thanks for watching!
Oh my goodness That looks good God bless you
Thank you and thanks for watching!
Looks delicious. Thanks for sharing!
Thank for your detailed description and demonstration. I gotta try making this one!
Your welcome and thanks for watching!
Great Video!!! Thank you for sharing this awesome recipe ! Great to see that your wife was there to help nothing like team work in the kitchen 🙏🙏
Your welcome thanks for watching!
Lots of respect for using liver and for making a good video better. Bon champs!
Thank You And Thanks For Watching!
Just finished my 2nd batch 24lbs. Very nice recipe sausage stuffer cut down on stuffing time
That's awesome! I will be getting a sausage stuffer because I'm about to make 160 links. Thanks for watching!
I just ate my first boudin link...sent to me from Houston and oh my my my it was soooooooo dayum gooooood
Alfie Taylor You gotta get some boudin from the source...south Louisiana.
Where did someone find good boudin in Houston? Heberts meat market boudin sucks! Now SW of Houston in Needville, Tx is the best in the world at Bayou Boys Poboys. The owner is from Louisiana. He has perfected his recipe and it is better than any in southern Louisiana and I have had plenty of good boudin in south Louisiana.
@@trailerparkcryptoking5213 it was from a place called Jimmie's. Got some earlier this month and the place burned down the same day
Do you use any of the juice you have left over to add to the meat and rice for added moisture
Once you scoop the meat out of the pot, there's not much left in the pot. It's going to be a lot of meat in the pot with the meat, and that's plenty. Thanks for watching!
I used your first video to make Boudin from the left overs from a whole pig cook. It turned out great and has a smoked taste. Still have a few in the freezer. Keep on trying to improve your content and it will take off. Some of my first videos sucked also.
Thank you for the advice and thanks for watching!
Smoked boudin (regular boudin cooked on smoker) is great, too.
Awesome thanks do you make tasso if so do one on it please
love your accent! sausage looks dern good as well.
Your vid is very informative. Thanks for showing the ol' school way of doin it.
Your welcome and thanks for watching!
Looks good wish I was down there
Thank you and thanks for watching!
Nice job,, keep it up,, go New Iberia, La, Go Mardi Gras!
New Iberia here !
I’m going to get a 5 gallon pot like you suggested my question is does your pot have the short legs on it I’ve seen them with and without them and I want the one you have and have you ever used the Cajun Ninja seasoning PI-Yahhhhh I fing Tony’s too salty Thank you
My pot doesn't have the legs and no I never used cajun ninja seasoning. Thanks for watching!
Made boudin sausage today at home. Came out pretty good. Thanks again for your video!
Your welcome!
Can you use a turkey frying pot I don’t have that big cast iron pot
You can try but veggies might stick and burn.
Do you think a 60qt crawfish pot would work I don’t want to buy another pot if I can get by with what I have I’m just afraid of the veggies or the meat sticking
Everything will stick. That pot is too thin. It will be to hard to control the heat. Thanks for watching!
Looks 👍 great I love it great job
Thanks dude! Great instructions!
Your welcome and thanks for watching!
Thank you gray recipe !! I know this is delicious !
Thanks bro ! You da man !
Gonna try this very very soon! Will post photos! Thank you!
Your welcome and thanks for watching!
Thank you for listing the ingredients, but can you tell us a measurement of the cajun seasoning you used in the video or a close estimation? Thanks again.
I dont know exact measurements and everyone has different taste so that's why it's best to add a little and taste the meat until you like the way its tastes. My taste could be a little to salty for someone else ya know. Thanks for watching!
Fair enough and thank you for replying to my message
Your welcome
This Houston girl will be making this soon! Thank you for posting!!!
Your welcome and thanks for watching!
Head SW on 59 to Hiway 36 and turn south about 8 miles to Needville, Tx. As you get in town there is a place on the left called Bayou Boys Poboys. Their boudin is among the best in the world, seriously. It is better than most in southern Louisiana. Of course the curator is from southern Louisiana. He makes a mild and a butt burner with ghost pepper. Sometimes it’s smoked, sometimes not. He sells it as fast as he makes it, so you might want to call first. They have a Facebook page you can check out. It’s great, I don’t have to drive to Lake Charles or Lafayette for a boudin fix. He only makes cracklins occasionally, wish he would do them regular. lol
trailerpark cryptoking I actually drove through Needville last month!!! Sounds like it’s fine for a quick daytrip, thank you, will definitely check them out!
the boudin stuffing i got no problem. but why does my casing keep bursting when i cook them. especially when i fry them.
I have never tried to fry boudin but I can tell you the grease is to hot for the casing that why it's busting open. I cook mine in the oven around 250 to 300 til golden brown but you will have to flip it for the other side
Hot Chili Momma. Longest song ever.
I thought the same thing 😂 Let’s go make some boudin 😎
like the energizer bunny keeps on going and going and going
😂
Forget the boudin- I want that pot!! JUST KIDDIN! I want the boudin too. Lol. But that pot is a beauty. Thanks!
Thank you and thanks for watching!
I have Links To The Pot In The Description If Your Interested.
Kajun Kravings thank you! I will check it out.
Thanks for sharing your recipe and technique.
Your welcome and thanks for watching !
Great video Sir. I enjoyed it.
Thank you and thanks for watching !
Can you show how you season the Boston butts.
Outstanding
Thank you sir. Very thorough video.
Can you use a lil bit crawfish boil?
Wicked Slots Yes! Louisiana Brand is the best.
I wanna try this this soon!
Hi thanks for watching! Please let me know how its turns out.
That looks DELICIOUS...
Thank you and thanks for watching!
I want the link to the "Hot Chilli Mama" song. I can't find anything close to this version for some reason. And thanks for the video on how to make boudin. You rock man! We make our own and season it to our own liking and we love the clean taste of boudin without others putting all the scraps and leftovers in our sausage. Cheers bud from Houma, La.
Pertaining to the chicken livers. If you can't taste them then why add them to the mix? Curious!! Thanks
You did a great job bro. That's my next step. I already mastered hog crackling, but this might be a challenge for me lol! But challenge excepted! When I do it, I'll dedicate it to you, the person who showed me how to make it!😁
Thanks for watching!
never had it, but i would love to taste the finish product...
You will love it there's so good
What did you season the butts with? And what other seasonings did you use? Mike Doucet, Orange, Tx. Good job.
Mike check out Cajun Boudin by Kajun Logistics on YT
How do you like to cook it after you refrigerate it or freeze it? On the pit, in a skillet, or boiled in boudin water?
Its good on the pit and the oven.
Looks really good
Thanks and thanks for watching!
How did you cook it, steam, grill, fry pan, smoke, wondering because of the nice color and the crisp looking casing.
I cooked it in the oven at 350. Browned one side then flipped them over. They also really good on the grill. Thanks for watching!
Recipe of seasoning snd whst kind
Thanks for Watching. Recipe is in the description.
Do you use a meat grinder to shred your meat or do you let it cook down and let it shred itself?
I just cook it down til it shreds itself. Thanks for watching!
Seasoning for the pork?
was that liver raw when you poured it in the pot?
Like how I make mine! But I do grind it up. I'll try your method next time! When you get tired of stuffing you could always stuff into other meats and make boudin balls!
Yep I love boudin balls too. Thanks for watching!
How well do they freeze after stuffing? Do you link the stuffed boudin, if yes, how long do you make your links?
Hi thanks for watching! Yes they freeze well in freezer paper. They will last about a year before they start tasting freezer burnt. I do link them. I will do 3 links per pack at 8" long.
Thank you for sharing, I was curious what Boudin was since we don’t see it up here in the Northwest.
Louis at R shack BBQ Thank you for watching
Do yourself a favor and give it a try, yer taste buds will thank ya
How much finished product does this recipe yield? How much did you end up putting away?
I ended up with around 80+ links.
Is the recipe listed for part 10 lbs because in the video you used three 10 pounders right?
Yes everything is just tripled in this video
what size casing did you use?
Love your video. Where did you get your pot?
how did you cook them at the end of the video? did you putm on the grill?
I put them in the oven about 220 til golden brown. The boudin will need to be flipped to brown both side. Let cool and enjoy. Thanks for watching!
Oh wow this looks great. Do you post the recipe?
Yes, in the description just hit more and scroll down. Thanks for watching!
Roughly how much water saved from meat boil do you add to the meat and rice before stuffing ,10lb batch and 30 lb batch
I dont save any water. Whatever is left in the meat ot turns to jelly because the meat has to go.in the refrigerator over night. When it's cooled all the way down then put it in there. The next day I make the rice and put the cold meat in with the hot rice and mix.
For the white rice do you use regular white rice or paraboiled white rice?
It's regular. Thanks for watching
Thank you for sharing- I'd really like to know where you acquired that pot.
Thanks For Watching! I have Links In The Description To The Pot.
James Johnson he said in the video where he got the pot
Made some Christmas eve, it is awesome !! I got a 10 lb cylinder stuffer online for 87 bucks , and it cuts stuffing time down to almost nothin. You gatta get one bro. Great lookin boudin man
Glad it came out awesome. I will look in to that.
@@KajunKravings I bought the stuffer about 8 years ago ,me and my brother have stuffed over 1000 lbs of sausage with it. it is easy to clean but large to store it.It was cheeper back then. Here is a link to the one i have they have a 5 lb stuffer for under 100 dollar well worth it if you make a lot of sausage >> >>. www.meatprocessingproducts.com/we11camavest.html
www.meatprocessingproducts.com/we5lbcavesas.html
Was the rice warm when you mixed it with the meat?
Yes thanks for watching!
What can I substitute for the pork?
Where’s ur crocs yo? U wearing New England duck boots! Great video!
So you don’t grind it but it looks like it is when you are stuffing it,is it just cooked down that much?
Yes i cook it til it shreds. Thanks for watching!
Brother i am from Australia 🇦🇺 but haven’t got idea what kind of sausage you talking about is it spicy 🌶 hot or mild ???
When you strain the meat from the juice. At what point you add it back? Do you add all of it back?
When I take the meat out I just throw whatever is left away because the meat is going to hold enough juice to keep the mixture just right
Great video! Thanks
Ron Garrison Thank you and thanks for watching!
Why add the liver if you dont like the taste and you "wont know its in there"? Dose it server a purpose like thickening?
You would more likely know if it WASN'T there...
can it be made with out the casing ? what happens with the left over stock or juice out the pot?
Yes it can be eaten without the casing. The juice and meat in the pot gets cold in the ice box so when you make the boudin it keeps it from being dry once the boudin is cooked in the oven or the grill.