Probably my favorite sausage, and I enjoy the process as well. Makes the house smell great all day with it cooking on the stove. When I get some room in my chest freezer (too many sausage projects!), I'm going to make a big boudin batch. I love the liver component so my batch will use plenty of pork liver this time, and I want it to be quite spicy so will up the cayenne from prior batches. My recipe is based off Chef Don Link's recipe online, he's the owner/chef at Cochon in NOLA and was nice enough to post his actual recipe. Great vid.
Greg, I made this yesterday and it was awesome. This is my 3rd recipe that I have made off your channel and all 3 were great. I love the simplicity of the rub too and how you measure it. You're right, make extra because you will eat it quick. Oh, I added jalapenos to mine and smoked it all. Appreciate all your effort. Blueberry or cranberry sausage off a cheap turkey next. Gonna have to wait though, we are loaded up about to go fishing for a day or two.
I could eat Boudin every day and not have a problem with that. It's so well balanced. It's got your carbs, protein and veg all in a flavor packed snack, what's not to like about that? I'm glad you've been enjoying the recipes, thanks for commenting. Best of luck fishing, I hope you catch a bunch! Where are you fishing and what are you fishing for?
Great job. Jokes are colourful too,
🤣🤣🤣
Probably my favorite sausage, and I enjoy the process as well. Makes the house smell great all day with it cooking on the stove. When I get some room in my chest freezer (too many sausage projects!), I'm going to make a big boudin batch. I love the liver component so my batch will use plenty of pork liver this time, and I want it to be quite spicy so will up the cayenne from prior batches. My recipe is based off Chef Don Link's recipe online, he's the owner/chef at Cochon in NOLA and was nice enough to post his actual recipe. Great vid.
I could eat boudin every day
Nice job on this one. I really dig your recipes and style. Keep'm comming.
As a old Orleanean I approve of this sausage 😇
I could eat boudin every day. Meat, rice and veggies, what more do you need? Thanks for the comment✌️
Wow!!!🤩
Peace.
Steve Rinella said that every joke about sausage has already been made, however, I think I heard a few new ones here.
There's gotta be some more jokes although I think most of them have been told🤣🤙
Can you taste the liver ? Or what can you sub it with ? Thanks Greg
The liver taste is subtle but is part of the layers of flavor. I'm sure this would be delicious without it but it wouldn't be a traditional boudin.🤙
It looks really good , I just hate liver ! Lol
Really like your recipe, what kind of rice did you use?
I love boudin, I could eat it every day! I used long grain white jasmine rice
Hi do you have a page with recipes? Thanks
I don't yet but I'm hoping to find time to make one in the next couple of months.
Greg, I made this yesterday and it was awesome. This is my 3rd recipe that I have made off your channel and all 3 were great. I love the simplicity of the rub too and how you measure it. You're right, make extra because you will eat it quick. Oh, I added jalapenos to mine and smoked it all. Appreciate all your effort. Blueberry or cranberry sausage off a cheap turkey next. Gonna have to wait though, we are loaded up about to go fishing for a day or two.
I could eat Boudin every day and not have a problem with that. It's so well balanced. It's got your carbs, protein and veg all in a flavor packed snack, what's not to like about that? I'm glad you've been enjoying the recipes, thanks for commenting. Best of luck fishing, I hope you catch a bunch! Where are you fishing and what are you fishing for?
@gourmetwoodsman fishing for catfish up at Toledo Bend, Texas
Well, you know what you're doing for sure. I approve of this technique. lol Thank you.
I could eat boudin every day!