Homemade Cajun Boudin Sausage | How to Make Boudin Recipe
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- #boudin #cajun #sausage
We know you'll be a fan of this Boudin! This Cajun sausage is filled with savory spices, braised pork, chicken livers, vegetables and rice. Unlike traditional sausages, this version is stuffed with cooked meat and can be smoked, seared, or poached until the casings are tender. Eat it on a bun or with a side of crackers and bread-and-butter pickles.
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Hey there Wisconsin, Louisiana born and raised here. Those of us who didn't go to stuffy etiquette class eat it casing and all - after its grilled or goes on the skillet. Great video! Now make one of you biting into that casing and getting that snap! That's what usually gets our business. No snap in the casing when biting - no good. Well done video.
Definitely wouldn't mind making another batch just to eat with casing! We love a good snap too
Yep, grilled or sauteed, it developed a good snap to the skin...delicious
💯 FACTS! Louisiana here too. I'm making boudon right now. We eat the casing and all!
This is fantastic, I need to make this. I love boudin!
1lb meat to 1c rice. Perfect, thank you SO much! I'm cooking a buttload of venison today, and that helps so much!
We actually homemade Boubin Sausage year that turned out amazing... my husband HATES liver... and after we made it and smoked it he tried it and still didn't like it because it has a fairly strong liver flavor.. well we froze it and after being froze a few mos.. somehow it Mellowed and turned out amazing. So much so my HISBAND LOVED IT.. idk what happened in the FREEZER. UT somehow it actually aged while being froze... Crazy right.. Now he wants to make more.
Interesting, I bet that did mellow it out. A few of our taste testers aren't liver fans but they LOVED this recipe!
@@PSSeasoningDon't use beef liver, too strong. 1 pound of pork liver to 5 pounds of pork is good. Venison liver also works great.
@@theguyinmaine great tip. thanks ✌️ ✌️
I Love Your Show🥰‼️
The ps seasoning too sweet taste like cinnamon
It's definitely a warmer spiced Boudin, we love it!
Parsley and green onions not listed in recipe. How much?
Cook your rice in the left over broth, much more flavor. The plain rice is a little bland.
That's a great tip!
Big like👍🏿
Thanks!
I love this 629 seasoning but haven't been brave enough yet to use a 1/2 package of this for one cook as you did. I would've thought that this would be over powering. How much onion do you use?
For this, we used 2 medium-sized green onions. Here is the link to the full recipe: www.psseasoning.com/blogs/recipes/cajun-boudin-sausage
@@PSSeasoning Thank you for getting back to me but I was wondering how much onion do you include in the trinity. I see bell peppers and celery just no onions. This 629 is the authentic stuff, can't believe it's made in Wisconsin.
Do you use the liquid to cook the rice?
Question. At the end you mentioned cold smoking the boudin and that your seasoning includes a cure packet. Why would you need to add cure if the mixture is fully cooked?
Even though it's fully cooked, if you were to cold smoke there could be prolonged exposure to temps between 80-145 deg F (heating, cooling, reheating the meat again) so it's more of a failsafe. The cure ads a flavor and color and also helps with shelf life. Ours certainly didn't last that long!
Yes, any time you are cold smoking and even hot smoking there is a risk of that temperature range and botulism growth. Smoking removes oxygen and makes a really nice anaerobic environment for growth.
Nobody puts cure in Boudin, except maybe these guys. :(
Hi 👋🏾! How can I get the “629” Seasoning ?
You can find our 629 Boudin here:
www.psseasoning.com/products/no-629-boudin-style-cajun-sausage-seasoning
Can you make the Boudin sausage by using pork trimmings along with the cook rice and add the liver in fresh uncooked in the vegetables uncooked into the hog casing?
We would recommend cooking everything together before stuffing into the boudin. It helps develop flavor and also improves texture.
What size stock pot do you recommend?
We used a 10 qt stock pot for this recipe!
Nah I'm from south Louisiana. You just pick it up and bite it. Thats traditionally how it's eaten
Lol dats what I'm saying
😎👍
How come you would put curing salt in an already cooked product? Strictly for the raw casing? I guess my thinking is since it’s already cooked, just go ahead and smoke it like you did in the video at a higher temp
It's optional!
What brand of stuffer r you using
We have the LEM Big Bite Stuffer and Cabela's Carnivore Grinder
Hi How Can I Get The “629” seasoning?
Hi Vivian, you can get our 629 here:
www.psseasoning.com/products/no-629-boudin-style-cajun-sausage-seasoning
Why would you need to smoke it? It's cooked meat.
He didn’t smoke it, he just heated it up
First thing is NO CLELRY!!!
629 seasoning does not help me ! Fail !
Sorry! We do sell a delicious Boudin seasoning on our website.
Don't wrinkle your nose at using ranch dressing also!
Never! As Wisconsinites, we love ranch!