For anyone like me who doesn’t have a meat grinder, a food processor worked and I didn’t do the casing! I just made it into boudin balls directly! This was amazing. My mom is from Louisiana and I can’t get boudin in Los Angeles to save my life. This was amazing
I'm Mexican & I love a good spicy Boudin, I make homemade Boudin & also my Mexican Chorizo as my grandfather done in Oaxaca Mexico, My Boudin I add 2 Jalapenos to my trinity for that kick & I also make a mean Boudin Dip 💯🇲🇽💯🇲🇽💯
@@locotx215 Ok , You'll need a Pair of food gloves, 3 Links of Original Boudin casing removed & 3 Mexican Chorizo Links casing also removed & cooked then set aside to cool & drain, 1-16oz of Sour Cream, 1 Block of Cream Cheese room temperature & 1 bag of Four Cheese Mexican, 1 Roasted Jalapeno let sit in plastic bag to remove skin & seeds then chop finely place in bowl & set aside, 1 LG Glass Baking Dish & 1 LG Mixing Bowl. Mix by hand- Boudin , Chorizo ,1 cup of Mexican Cheese, 1 whole Block of Cream Cheese, Sour Cream & Roasted Jalapeno Mix together get it all incorporated in there with the Boudin & Chorizo after you mixed well place into Baking Dish spread evenly then top it with the rest of the Four Cheese & Bake it at 350 for 20 minutes. No extra spices are needed because Boudin & Mexican Chorizo are already come Spicy & the Jalapeno gives you that extra kick of heat but if you don't like Spicy Heat you don't have to add it, Very good served on French Bread, Celery, Tortilla Chips, Pretzels. Hope you like it oh & you can also top it with chopped green onions ❤❤❤
I love me some boudin. Lived in Louisiana for a good portion of my life and got to enjoy it quite often. Moved off to TN and then MS and don't find it conveniently on every corner like I did in south LA. Appreciate you sharing.
Not sure where you are but there's a place (food truck) called Cajun Crawdad at Hwy 72 and Cayce that brings boudin back from New Iberia that's just the thing. It's not too far east of Collierville but well before you get to Corinth
Wow, does that look amazing. I've been making deer sausage for 30 years. I recently bought some boudin sausage and it's SO AMAZING TASTING. Thank you for this video
You can use deer in it as well. Play around with this as the base. We have used deer instead of pork many times. Just don’t tell all the purists in the comments! Take care.
Looks great. Fellow Houstonian and new subscriber. Only thing I do different is I like to rub the pork with salt and pepper then put a good sear on all sides and remove the pork and sauté the veggies in the rendered fat. Then everything goes back in along with all the seasonings to cook for several hours. I like the flavor of everything cooked together over adding the raw dry seasoning at the end. Of course if I need to adjust I can always add a little more during the mixing. Like you say it’s all about personal preference and there’s no right or wrong way as long as you like the finished product.
Exactly! Kind of like boiling crawfish. Everybody does it different but it’s still delicious! Thanks for watching and the sub! We always stop at a place called Insane Sausages at Exit 7 off of 10 on the way to Lake Charles when we go over. They have great Boudin Balls. If you ever are over there it’s worth the stop.
@@BBQbyBiggsI’ve never seen that place at exit 7 but I’m usually going through in the middle of the night. I drive linehaul for a trucking company over to Lafayette several times a week. Rest of the time its either San Antonio or Dallas and back. I do know there is some great boudin in Scott LA too.
IM A FELLOW HOUSTONIAN, WHEN I BOIL CRAWFISH, OR SHRIMP, AFTER THE TIME SET 3 MIN ON SHRIMP, I LET THEM SOAK AFTER I PUT OUT THE FIRE FOR 20 MIN. ABSORBS THE SPICES VERY WELL. GONNA TRY IT ON THE PORK ...
Hey there I came over from the last chance cookout collaboration. I've never heard of boudin and I'm always happy to increase my good knowledge. Thank you 😁
I knew you was around here in Texas by your shirt. Love the Texans lived in Houston 44 yrs but was raised in Cottage Grove off Shepherd and 2 blocks from Katy fey now reside in Conroe. My uncle lived in Port Arthur. Love boudin do ever smoke it? I think it add more flavor
Great video. Best I have seen about making Boudin at home. I have the equipment for making it but I would like to see your list of ingredients and their measurements. Can you direct me to where I can see them? thanks!
@@BBQbyBiggs i've been making homemade boudin for the last 10-15 years and always got better tasting boudin with chicken liver. To use pork liver, the ratio of meat to liver must be high to make it taste good. So, why use pork liver at all?
i miss Boudin so much, moved to Minnesota almost 30 years ago and only had it a few times since i been up here. i tried making boudin once and messed up the rice (rice was mushy). gonna have to try again eventually.
I love how simple you made the video 😊… Excellent choice of words.. all the way through you made this easy to follow.. you just got a new subscriber 🎉‼️‼️‼️😎😎😎 I’m from ocala fl.. starting my small business and I never had or seen these type of sausage in my city .. 😎😎💯💯💯🙏🏽🙏🏽‼️
Great video! I grew up in Beaumont and this is the first recipe that I have seen that looks similar to DJs Boudain. I’ll make a batch and post a video.
I'm from the golden triangle as well. Port Arthur to be exact. In Colorado now and I'm going through boudain withdrawals lol. Beaumont does have some of the best boudain tho! I'm sure you know that not all boudain is good boudain. Example I love Djs boudain but not of fan of Zummos. Tho I love there sausages tho. It's another food that they don't sell out here.
Man that looks better than mine . I used the smoked from HEB store I grill mine with charcoal when we do sausages and burgers. But the smoked version ones you can bake in the oven. I let mine toast real good and flip them one at least before they bust open they are read.
Saw the texans logo then i saw the comments yep i knew this was gonna be a damn gooode recipe 😁 gonna try it out was thinking about bringing some New Orleans/ cajun Creole dishes to Austin since i have yet to see anything yet close to this and at a good price
if you stretch a piece of plastic wrap over the ejector of the grinder it will stop stuff from spittin' out and goin' everywhere you don't want it to. and any of that leftover juice you have you can use for making dirty rice...
@@BBQbyBiggs my second home is in Texas city! Can’t wait to go fishing and crabbing! One can only eat so much perch and catfish from my lake home! The best response I’ve gotten from friends is my shrimp and crawfish boudin… made quite a bit different of course… almost like a gumbo in casings lol
Depending on how much you do, you can keep the mixture warm in a crock pot on warm or an oven on lowest setting and cycle it on and off. It does not have to be steaming hot but warm is good.
Just an FYI for anyone saying Boudin within earshot of someone from South Louisiana: It is pronounced "Boo-dehh". Every time someone pronounces it "Boo-dan", an alligator eats a cajun.
@@BBQbyBiggs Not trying to cast shade, just a little PSA for those interested & can help give you some street cred with all of the cajuns in your audience. Great recipe. It's very similar to 2 guys & a cooler's recipe (who is from S. Louisiana), so yours is quite authentic, and does the dish justice.
Hey Brother… Just a question… Why couldn’t you use smoked Pork Butt? Making some tomorrow with Smoked Pork Butt….. gonna find out 🤷♂️ Me and the Brothers gonna try our hand for the first time 😉 Good video 👍😊
Grams just allows for more precise measurements in sausage making. Not so much in this one but some when using cures need to be exact. Plus my scale with grams weighs better.
Ugh.. just tried stuffing with my grinder attachments ( I have the same one as you)… it’s a nightmare! $200 sausage stuffer like yours is on the way!!!
@@terirmcgeewant to know what’s even better and you don’t need to stuff it? Make some balls the size of baseballs. Roll them if flour and fry them. It’s called boudin balls. Even better? Add some shredded pepper jack cheese. Makes the perfect tailgate or finger foods. Just make a lot. People will eat them all
As a life long boudin lover from south louisiana, I would recommend two changes... 1) significantly more garlic 2) cook the rice in the strained liquid to keep the flavor profile intact, and not dilute it in any way... ALWAYS cook your rice in the jus!!!... plain rice is boring and subtracts from the flavor!! 3) never cook food in plain water... it strips away the flavor (see above).
Nobody i know calls it boo dan and nobody i know would use Steve’s gator shake for boudin either I assume you must be west of Crowley 😂 looks good I’m sure it tastes even better I’ll try your recipe thanks
Definitely give it a try. I would use some other seasoning but as stated my family are wimps when it comes to spice so gator shake tests their limits! It’s not Dons or Best Stop good but definitely works to get that fix! And yes west on I10 a few hours. Lol.
So I tried the recipe yesterday. It was smelling good, things were coming along great. Then I added the liver straight from the container. It didn’t smell bad but as the food cooked down, it began to smell worse and worse. I don’t think it was the recipe but maybe something I did wrong. I’ve smoked about a dozen pulled pork’s and I use all the vegetables ingredients in many different dishes. The only thing new here was the chicken liver. I wonder if maybe I got a bad batch or maybe I’m supposed to prep the liver somehow before cooking. Either way I ended up throwing it all away because the smell was rotten. I bought all my ingredients from HEB outside of Houston. None were expired. Do you have any tips or ideas on what could have happened? Thanks!
I’m from Houston and everybody can tell you where to find boudin and say it’s good but everybody is different BURTS BOUDIN IS CLOSED DOWN IN THE WARD SO I JUST HEAT UP ZUMMOES FROMBTHE STORE THE RICE IS NOT MUSHYYY
Boudin it's a french world. If you check, we have, generaly, black boudin and white boudin... here, we talk about the white boudin. In Québec, we call it boudin (black) made of pid blood and spices.
You can refrigerate the twisted links for a few hours or overnight works well and they just cut apart. The casing adheres to itself and it stays twisted.
The rice part ....u say uncooked rice.is it rice grain?or is it cooked rice ....it sure looked cooked rice to me .moreover the uncooked rice will not cook in the grill or does it? Request pl clarify
Nice one Biggs Boudin has had my curiosity but I'm not a liver person. I guess you can always delete the liver but then it wouldn't be a real Boudin. Thank You
@BBQbyBiggs Ty. I've been debating on investing in some home cookware to make this kind of stuff as I miss it and ordering online gets really expensive. Great job!
@@BallydowseRambler appreciate it! I have the bigger stuff but started with a kitchenaid mixer attachment. For a grinder and had to cut the pork to cook in 2 different pans. It’s a process but worth every bit in the end. Good luck with it and thanks for watching.
There are two different pronunciations to this food one is Boudin, and one is Boudin spelled the same but sound different. Boodan and Boodain. My daddy was literally born on the bayou on a houseboat in Louisiana, and his mother only spoke French, and they pronounce it boodain.
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The Measurement for the rice was uncooked but when added it was cooked. Easier to give a measurement on the uncooked measurement.
For anyone like me who doesn’t have a meat grinder, a food processor worked and I didn’t do the casing! I just made it into boudin balls directly! This was amazing. My mom is from Louisiana and I can’t get boudin in Los Angeles to save my life. This was amazing
Great tips
@beautifulbrittany8565 yes!! And then I looked up a homemade marmalade and it was AMAZING
Sounds like a business opportunity 😉😏😏😏😏😏😏
That’s what I want to do , thanks for sharing
I'm currently in Idaho I understand the misery
I'm Mexican & I love a good spicy Boudin, I make homemade Boudin & also my Mexican Chorizo as my grandfather done in Oaxaca Mexico, My Boudin I add 2 Jalapenos to my trinity for that kick & I also make a mean Boudin Dip 💯🇲🇽💯🇲🇽💯
I wish my family could handle the heat! It’s so good spicy!
You need your own YT channel!!! 😃
Whats' this boudin dip you speak of !?
@@locotx215 Ok , You'll need a Pair of food gloves, 3 Links of Original Boudin casing removed & 3 Mexican Chorizo Links casing also removed & cooked then set aside to cool & drain, 1-16oz of Sour Cream, 1 Block of Cream Cheese room temperature & 1 bag of Four Cheese Mexican, 1 Roasted Jalapeno let sit in plastic bag to remove skin & seeds then chop finely place in bowl & set aside, 1 LG Glass Baking Dish & 1 LG Mixing Bowl. Mix by hand- Boudin , Chorizo ,1 cup of Mexican Cheese, 1 whole Block of Cream Cheese, Sour Cream & Roasted Jalapeno Mix together get it all incorporated in there with the Boudin & Chorizo after you mixed well place into Baking Dish spread evenly then top it with the rest of the Four Cheese & Bake it at 350 for 20 minutes. No extra spices are needed because Boudin & Mexican Chorizo are already come Spicy & the Jalapeno gives you that extra kick of heat but if you don't like Spicy Heat you don't have to add it, Very good served on French Bread, Celery, Tortilla Chips, Pretzels. Hope you like it oh & you can also top it with chopped green onions ❤❤❤
Recipes for chorizo and the dip please!!!
I’m a New Orleans man and I’m a boudin addict and you have given me a boudin fix. Thank you for sharing your recipe!!!!!!
Love New Orleans! Thanks for stopping by!
So many great Chefs come out of Louisiana! I’m an old Justin Wilson Fan🤙🏻 thanks Bro
I used to watch him as a kid. I garuuuuuntteee it!
Probably one of the best Boudin recipes I’ve watched on RUclips. Thanks!
It’s good too!! Thanks for watching! Add some high temp jack cheese in there too if you like non traditional. It’s amazing.
I love me some boudin. Lived in Louisiana for a good portion of my life and got to enjoy it quite often. Moved off to TN and then MS and don't find it conveniently on every corner like I did in south LA. Appreciate you sharing.
We are very close to LA with a lot of Cajun influence here in SE Texas.
Not sure where you are but there's a place (food truck) called Cajun Crawdad at Hwy 72 and Cayce that brings boudin back from New Iberia that's just the thing. It's not too far east of Collierville but well before you get to Corinth
@@meatlast Appreciate that. We are down around Hattiesburg.
Wow, does that look amazing. I've been making deer sausage for 30 years. I recently bought some boudin sausage and it's SO AMAZING TASTING. Thank you for this video
You can use deer in it as well. Play around with this as the base. We have used deer instead of pork many times. Just don’t tell all the purists in the comments! Take care.
Yeah-baby, fantastic job with a big shout-out from Brooklyn NY, Cheers and Best Wishes to all.
Thank you so much!
If you need a easy lunch, a boudin and some steamed vegetables. Better than Mcdonalds
Im from Louisiana and this is a thumbs up
Thanks!
Hello from Houston! Thanks for this. It’s just what I needed.
Awesome! Thanks for watching!
Can't wait to make this!! It'll make me feel like I'm back in Louisiana ❤❤❤❤
So Darn good! Thanks for stopping by!
Looks good I made boudin but I have never smoked it before but going to try it thanks for tips
Great! Have a good one!
never thought about the parsley but I like it. I add white pepper as a seasoning to the grind.
Any advice on making balls, instead of links?. really good video.
HAHA, Never mind, just found your YT video.
Do your thang man, it's on 🎯 hit! From Ms Diana LaFleur Oakland CA, my family is from VillePlatte Louisiana near Opalousas and Lafayette
Appreciate you stopping by from the boudin capital of the world!
Looks great. Fellow Houstonian and new subscriber. Only thing I do different is I like to rub the pork with salt and pepper then put a good sear on all sides and remove the pork and sauté the veggies in the rendered fat. Then everything goes back in along with all the seasonings to cook for several hours. I like the flavor of everything cooked together over adding the raw dry seasoning at the end. Of course if I need to adjust I can always add a little more during the mixing. Like you say it’s all about personal preference and there’s no right or wrong way as long as you like the finished product.
Exactly! Kind of like boiling crawfish. Everybody does it different but it’s still delicious! Thanks for watching and the sub! We always stop at a place called Insane Sausages at Exit 7 off of 10 on the way to Lake Charles when we go over. They have great Boudin Balls. If you ever are over there it’s worth the stop.
@@BBQbyBiggsI’ve never seen that place at exit 7 but I’m usually going through in the middle of the night. I drive linehaul for a trucking company over to Lafayette several times a week. Rest of the time its either San Antonio or Dallas and back. I do know there is some great boudin in Scott LA too.
@@corey1788 it’s down about about a mile off the freeway. I stop at Dons and Bestop if I ever get further over. Be safe out there on the roads!
IM A FELLOW HOUSTONIAN, WHEN I BOIL CRAWFISH, OR SHRIMP, AFTER THE TIME SET 3 MIN ON SHRIMP, I LET THEM SOAK AFTER I PUT OUT THE FIRE FOR 20 MIN. ABSORBS THE SPICES VERY WELL. GONNA TRY IT ON THE PORK ...
I'd love to try and make a small batch using country style cut pork ribs. Your recipe gave me some inspiration.
Country style ribs are just the pork butt trims. Will work great!
Im gonna scale it down for my crock pot but Im gonna make boudin!
my store HEB sells boudin stuffed jalapeno poppers wrapped in bacon i never knew so much work went into it 😭😭 its so good
Yeah I buy them from them as well. H‑E‑B is my go to.
WELCOME TO TEXAS ESE !!! YALL GOTTA LOVE IT@@BBQbyBiggs
Great looking boudin brother!!!
Much appreciated, hard to compete with the real deal when we jaunt over to Lousiana!
I'm Hungarian we make a sausage similar it's made with the pork head,heart and liver it has onions allspice salt and white pepper and of course rice.
Sound delicious as well. What is the name of it? Might give it a whirl.
@@BBQbyBiggs Hauka I believe that's how it's spelled.
My first casing sausage was hot Italian, was doing some looking online and it seems boudin is next in line. What a lovely sausage.
It definitely will not disappoint!
@@BBQbyBiggs You'll be fine. I worry about Tina Kamery. And it's nothing perverse like that...🤔
Hey there
I came over from the last chance cookout collaboration. I've never heard of boudin and I'm always happy to increase my good knowledge. Thank you 😁
Thank you for coming by and checking us out! Appreciate it!
Awesome vid Aaron....I got hooked on Boudin at the Tiger Truck stop in Baton Rouge in the late 90's.....I have to try this one day
You should!
@@BBQbyBiggs I will once my sausage making is up to snuff
I knew you was around here in Texas by your shirt. Love the Texans lived in Houston 44 yrs but was raised in Cottage Grove off Shepherd and 2 blocks from Katy fey now reside in Conroe. My uncle lived in Port Arthur. Love boudin do ever smoke it? I think it add more flavor
I love boudan sausage and Andouille Suasage
Andouille is my next sausage to make this year. Take care.
I love sausage ! One of my favorite foods of all time 🌭
So good!
Great video. Best I have seen about making Boudin at home. I have the equipment for making it but I would like to see your list of ingredients and their measurements. Can you direct me to where I can see them? thanks!
They are at the bottom of the video description
Love this. Got to try
Hope you enjoy
I agree with the use of chicken liver as opposed to using pork liver.
Thanks! We like it but we get of flak for it in comments!
@@BBQbyBiggs i've been making homemade boudin for the last 10-15 years and always got better tasting boudin with chicken liver. To use pork liver, the ratio of meat to liver must be high to make it taste good. So, why use pork liver at all?
i miss Boudin so much, moved to Minnesota almost 30 years ago and only had it a few times since i been up here. i tried making boudin once and messed up the rice (rice was mushy). gonna have to try again eventually.
I love it! Thanks for watching!
This guy ain't messing around
I love how simple you made the video 😊… Excellent choice of words.. all the way through you made this easy to follow.. you just got a new subscriber 🎉‼️‼️‼️😎😎😎 I’m from ocala fl.. starting my small business and I never had or seen these type of sausage in my city .. 😎😎💯💯💯🙏🏽🙏🏽‼️
Glad it was helpful!
Aheee! Great work man!
Appreciate it!
Great video! I grew up in Beaumont and this is the first recipe that I have seen that looks similar to DJs Boudain. I’ll make a batch and post a video.
It turns out great and my family loves it!
Lol. The worst boudin I’ve ever had was from various places in Beaumont.
@@petrosspetrosgali Beaumont has the best boudin hands down. You should give it another try.
@@gws1977 😂😂🤣🤣🤣. No thanks. That’s a good one!
I'm from the golden triangle as well. Port Arthur to be exact. In Colorado now and I'm going through boudain withdrawals lol. Beaumont does have some of the best boudain tho! I'm sure you know that not all boudain is good boudain. Example I love Djs boudain but not of fan of Zummos. Tho I love there sausages tho. It's another food that they don't sell out here.
Great video Aaron! This is on my BBQ bucket list to try out!
You should! It is good but will not stand up to the stuff we get in the heart of boudin country a few hours away from me
That looks fantastic, and had a great snap! I bet it would taste fabulous in dirty rice too👍😊
It was a good Suasage for sure!
Great video I can't wait to make a batch
Thanks and enjoy!
Look delicious 👍
Appreciate the compliment, it is pretty good.
Great job. Thank you 😊
Great job Biggs! This is definitely one I've been wanting to make. 🤘
You should! I am sure you could add an awesome spin to it as well.
You can always poke a hole in the end of the casing. I've seen several folks poke pin holes through out the casings.
These look amazing, bet they didn't last long either. Definitely going to be a new tradition for us!
Yours looked amazing as well! It is hard to beat good boudin. Take that stuffing and make some boudin balls with it. You will thank me later!
Please don't Taze me bro...
That looks awesome my friend 👍
Thank you! Cheers!
Ever add crawfish in the mixture?
Yes we have. Just throw it on in there.
@BBQbyBiggs Thank you sir!
Man that looks better than mine . I used the smoked from HEB store I grill mine with charcoal when we do sausages and burgers. But the smoked version ones you can bake in the oven. I let mine toast real good and flip them one at least before they bust open they are read.
Awesome! H‑E‑B does have some good ones for sure!
Awesome! H‑E‑B does have some good ones for sure!
Really nice Biggs! I love boudin and need to make my own as its hard to find some decent ones here. Killer job brother!
It is really good stuff I live fairly close to Lousiana so I am fortunate to have some good stuff close.
Thanks for watching! If you liked this one, check out our Boudin Ball Video Here! ruclips.net/video/dnLI6s1LWuQ/видео.html
Yum! Looks amazing!
Turned out awesome and not too spicy for the wife and kids. I save some at the end and add some spicy to mine!
Looks so good….
It was delicious! Thanks for watching
Saw the texans logo then i saw the comments yep i knew this was gonna be a damn gooode recipe 😁 gonna try it out was thinking about bringing some New Orleans/ cajun Creole dishes to Austin since i have yet to see anything yet close to this and at a good price
Do it! We need more of that cajun flair around. Nothing like Don's or Best Stop anywhere around here, so got to do our best!
Lawd have mercy, please send me some that looks delicious. New sub here will invest in a grinder.
What kind of rice do you recommend?
Long grain or jasmine.
Fantastic video Biggs. Very thorough and step by step. The boidan really looked good, never have had boidan sausage before.
Thanks for watching
if you stretch a piece of plastic wrap over the ejector of the grinder it will stop stuff from spittin' out and goin' everywhere you don't want it to.
and any of that leftover juice you have you can use for making dirty rice...
Thanks for the tips. Luckily I saved the juice and froze it if it thaws well dirty rice it will be! Appreciate it
Where are you from?.. I’m south Texas and have never heard of “gater shake”.
South of Houston near the coast. Buc-ees Carrie’s uncle Steve’s Shake, or I get it from him. He is based out of Missouri City.
@@BBQbyBiggs my second home is in Texas city! Can’t wait to go fishing and crabbing! One can only eat so much perch and catfish from my lake home! The best response I’ve gotten from friends is my shrimp and crawfish boudin… made quite a bit different of course… almost like a gumbo in casings lol
In South Carolina we call it pudding I guess because of all the stuff grinded and soft...I use a....lot of liver in it
How do you keep everything warm for stuffing if your by yourself?
Depending on how much you do, you can keep the mixture warm in a crock pot on warm or an oven on lowest setting and cycle it on and off. It does not have to be steaming hot but warm is good.
Great video! I'm going to try making some this weekend. How many 7" links did you end up with?
I believe it was like 50 or so.
@@BBQbyBiggs That's awesome! Thank you so much!
I eat a lot of sausage in my life how come i havent herd of this before. I guess i need to eat more lol
Great Stuff!
Just an FYI for anyone saying Boudin within earshot of someone from South Louisiana: It is pronounced "Boo-dehh". Every time someone pronounces it "Boo-dan", an alligator eats a cajun.
Good to know! Then a Texan pronounces it correctly and gets slaughtered in the comments as a poser. Haha. Thanks for stopping by!
@@BBQbyBiggs Not trying to cast shade, just a little PSA for those interested & can help give you some street cred with all of the cajuns in your audience. Great recipe. It's very similar to 2 guys & a cooler's recipe (who is from S. Louisiana), so yours is quite authentic, and does the dish justice.
I’m at our rent house and don’t have a large pot… can I cube up the meat to fit in a regular one?
Yes you can. Just sear the cubes and make it the same and you will be all good.
Hey Brother… Just a question… Why couldn’t you use smoked Pork Butt?
Making some tomorrow with Smoked Pork Butt….. gonna find out 🤷♂️
Me and the Brothers gonna try our hand for the first time 😉
Good video 👍😊
You can! It’s great too Patrick!
Turned out…. Pretty Bueno 😉
We’re not ashamed of it 😊
Do you allow the warm stuffed boudin to get to room temp before refrigerating?
No just go right in.
Hello from Germany🤜🤛 . Cool🔥🔥🔥👍. Ps. I cook a lot in Dutch Oven. Also cook in Dutch Oven. greeting🤝
Awesome! Appreciate you stopping by!
I’ll continue to watch you at your craft!
Is there a gland in the porkbut that you have to remove some kind of way?
Not in ones I buy from the store… not sure on wild or fresh.
I know this video is old i want to try boudin what brand do you recommend
Zummo’s is sold in a lot of stores.
Dons meat market in Scott Louisiana ships as well. Or make your own! It’s not too hard.
@@BBQbyBiggs thanks I’ve been wanting to try it i want to make sure I’m gonna like it before i make a big batch thank you again
Who sells the casings?
PS Seasonings is who I buy from. You can get them at Bass Pro and Academy as well as a few other online sources. Some butcher shops sell as well.
Pork liver is my choice also less Cayenne ....but its a to taste thing so do it it however your family likes it
I wish the family could stomach it but chicken is pushing it.
@6:15 your "uncooked" rice, looked pretty cooked to me.....
Cmon man.
The measurement was in uncooked, the rice is cooked.
If you roll opposite directions when you link, they will lay perfect in your pan.
Thanks for the tip.
Go Texans!
I wish they would get it going for sure!
11:23 Develop what was it? Did you mean "pellicle"? I couldn't hear what you called it. ✌
Yes sir.
The best presentation I've seen so far
Great job 👍 all thumbs up
The best!!!❤😅 💯% #. Thank you sir
😅
What’s with the grams? How much was it in English 😎✌🏻
Grams just allows for more precise measurements in sausage making. Not so much in this one but some when using cures need to be exact. Plus my scale with grams weighs better.
Btw one last thing 😂😏😏 Go texans im a native and still live in Houston but my army heatlrt loves to travel 😅
Yeah there’s something about travel that does it for me too. I have a few more states in the North East I need to check off the list!
Can you add the rice to the raw meat?
No because of the length you have to cook the meat.
Ugh.. just tried stuffing with my grinder attachments ( I have the same one as you)… it’s a nightmare! $200 sausage stuffer like yours is on the way!!!
It smooched my rice! And I followed the directions.. idk
Aww that stinks. But now you can make all kinds of sausage!
@@BBQbyBiggs got it stuffed and In the fridge for tomorrow! … the smallest attachment on the stuffer worked best for me… so far , we will see!
@@terirmcgeewant to know what’s even better and you don’t need to stuff it? Make some balls the size of baseballs. Roll them if flour and fry them. It’s called boudin balls. Even better? Add some shredded pepper jack cheese. Makes the perfect tailgate or finger foods. Just make a lot. People will eat them all
I make a South Coralina recipe made with all pork seasonings and rice
Sounds interesting! I'm always looking for new recipes to try.
As a life long boudin lover from south louisiana, I would recommend two changes...
1) significantly more garlic
2) cook the rice in the strained liquid to keep the flavor profile intact, and not dilute it in any way... ALWAYS cook your rice in the jus!!!... plain rice is boring and subtracts from the flavor!!
3) never cook food in plain water... it strips away the flavor (see above).
Q. Do you have to use or put Liver when you make the boudin ?????
You do not. It just gives it a depth of flavor.
Liver makes the boudin! That’s why that east Texas stuff sucks. It’s like not putting eggs in potato salad.
Nobody i know calls it boo dan and nobody i know would use Steve’s gator shake for boudin either I assume you must be west of Crowley 😂 looks good I’m sure it tastes even better I’ll try your recipe thanks
Definitely give it a try. I would use some other seasoning but as stated my family are wimps when it comes to spice so gator shake tests their limits! It’s not Dons or Best Stop good but definitely works to get that fix! And yes west on I10 a few hours. Lol.
Hey Aaron, appreciate the sub brother. Definitely gonna support this channel. Great video. Very informative and well done. Thanks for sharing.
Thanks for the sub!
So I tried the recipe yesterday. It was smelling good, things were coming along great. Then I added the liver straight from the container. It didn’t smell bad but as the food cooked down, it began to smell worse and worse. I don’t think it was the recipe but maybe something I did wrong. I’ve smoked about a dozen pulled pork’s and I use all the vegetables ingredients in many different dishes. The only thing new here was the chicken liver. I wonder if maybe I got a bad batch or maybe I’m supposed to prep the liver somehow before cooking. Either way I ended up throwing it all away because the smell was rotten. I bought all my ingredients from HEB outside of Houston. None were expired. Do you have any tips or ideas on what could have happened? Thanks!
May have been bad liver. It should not smell bad. You can always nix the liver as well. It gives it a little earthy flavor but should not smell.
I’m from Houston and everybody can tell you where to find boudin and say it’s good but everybody is different BURTS BOUDIN IS CLOSED DOWN IN THE WARD SO I JUST HEAT UP ZUMMOES FROMBTHE STORE THE RICE IS NOT MUSHYYY
Interesting
Very good! Thanks for watching!
Boudin it's a french world. If you check, we have, generaly, black boudin and white boudin... here, we talk about the white boudin. In Québec, we call it boudin (black) made of pid blood and spices.
I never see the step between twisting, refrigerating… to separate links! Wouldn’t they spill out the ends? How is that done?
You can refrigerate the twisted links for a few hours or overnight works well and they just cut apart. The casing adheres to itself and it stays twisted.
@@BBQbyBiggs ok, I let my twisted links set in refrigerator over night and I’m still having blowouts on the ends … any ideas?
The rice part ....u say uncooked rice.is it rice grain?or is it cooked rice ....it sure looked cooked rice to me .moreover the uncooked rice will not cook in the grill or does it?
Request pl clarify
The measurement was in uncooked rice. It was cooked then added.
Nice. I prefer chicken livers as well
It is a lighter flavor
Nice one Biggs Boudin has had my curiosity but I'm not a liver person. I guess you can always delete the liver but then it wouldn't be a real Boudin. Thank You
Tha chicken liver is more of a texture after boiling and grinding. I know a lot non liver folks that tear up the Boudin
I hate liver, but i love boudin. Some you can taste it most you cannot.
Real boudin don’t have liver
I cannot eat liver. My gag reflex instantly kicks in the moment it touches my tongue. However, boudin is ohhh my goodness yummy! Must be grilled!
your recipe is great but me personally i like garlic so i would triple the amount..
Go for it! Bet it would be great!
When you said that you could use 4lbs of pork...but do you use half of the season .....for ex: the trinty
I would use the same unless you are cutting down the rice as well.
If you are halving the recipe then yea.
I hope you do this at 3 am in the morning so your neighbors know
Did he say uncooked rice.
@@elmp1265 the measurement was in uncooked rice. The rice is cooked when put in.
How many pounds does this make? Or links?
I did not keep track of it but if memory serves me it was like 15 packs of 5 links.
@BBQbyBiggs Ty. I've been debating on investing in some home cookware to make this kind of stuff as I miss it and ordering online gets really expensive. Great job!
@@BallydowseRambler appreciate it! I have the bigger stuff but started with a kitchenaid mixer attachment. For a grinder and had to cut the pork to cook in 2 different pans. It’s a process but worth every bit in the end. Good luck with it and thanks for watching.
Put mine in the frigerator for 30min Before grinding it's stuffing the sausage
I’ll have to try that.
There are two different pronunciations to this food one is Boudin, and one is Boudin spelled the same but sound different.
Boodan and Boodain. My daddy was literally born on the bayou on a houseboat in Louisiana, and his mother only spoke French, and they pronounce it boodain.
The “n” is completely silent when saying the word Boudin. 💜💛
so you say its boody?
@@BBQbyBiggs “boo dah”