Cajun Smoked Boudin & Boudin Balls
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- Опубликовано: 14 окт 2024
- Welcome everyone to another episode and today we will be making Cajun Smoked Boudin and Boudin Balls. I was born in South Louisiana directly in the middle of Cajun Country. Boudin was one of those foods that we ate for breakfast, lunch, dinner, snack time, and even dessert. We would stuff bell peppers and pistolettes with it. We would make it with alligator, crawfish, duck you name it!!!
In this video you will see the process of how I make Smoked Boudin and Boudin balls. I will also be sharing with you the exact recipe I use. (I hate it when people post videos on how to make a specialty item but don't share their recipe...It ain't TOP SECRET!!)
Here's a printable recipe for this Cajun Smoked Boudin: twoguysandacool...
When you get your pork shoulder weigh it in grams. Type in the weight of your pork shoulder in the "servings" section and allow my recipe to adjust the quantities for you. Enjoy!!
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Eric
I am trying this today! We own a small BBQ restaurant and my husband and I make everything. I have been wanting to make our own Boudin since we moved from Texas and now are in North Idaho. I would also love for you to make some videos on making deer bologna or lunch meat. we use allot of game up here and sausage is prize! I am new at sausage making however I and super excited to make this for our restaurant! thank you for this great video!
Hello Denise. Thanks for the comment. Boudin is a great product (especially Boudin Balls!!). You'll have to adjust the seasonings to fit you5r taste but I'd love to hear how it came out... Have fun and remember not to add too much of the reserved stock back to the rice.
Hi Guys! I made your amazing Boudin! I wanted to let you know how it went! I made about 30 pounds of it, I have never made sausage before and it was allot of fun. I went through allot of casings bursting because I didn’t know how to use them but then I figured it out lol. I took the boudin to our bbq restaurant and every bit of it sold! The people who bought it yesterday came in today to buy more! I posted it on our Facebook page and so many people came in for it because we have allot of folks here from The south. Now I am out but will be making more tomorrow because our customers asked me to make it a regular menu item. THANK YOU THANK YOU SO MUCH!
That's great news!!! I'm glad it worked out for you. With practice the casings will become easier to work with. Maybe I'll make a video with some trick and tips on working with casings that I've learned over the years.. Thanks for a great update!!
Hello gentleman
I’m from Guatemala 🇬🇹 and I just love the Louisiana food 👌🏼 and I am definitely try to do this amazing recipe of you.
What a good cook 👨🏽🍳
Excellent!!! Let me know once you give it a go!!
U Give really good instructions very straightforward👍🏾👍🏾
I watch your videos every single day during my lunch break. It's the best part of my day.
That's awesome. Thank you
Excellent video - had Boudin for the first time yesterday - thanks to you guys, i now know how to make it - thx for sharing
Our pleasure!
South Louisiana... North Louisiana... East Louisiana... West Louisiana... don’t matter, if you come visit you gone eat good! 😋
I have made Boudin before, but without a doubt this is the best recipe out there. So many layers of flavors. It's easy to make but takes a little time; and well worth it.
This is the best channel on RUclips, can't wait for the sake video!
Thanks for your very splendid comment!!
Looks Delicious. My grandpa use to make the Blanc Boudin and the Blood Sausage. Louisiana Cooking is the BEST!!
Hi Trina. You are so right. It's the absolute best!!
Man that's some good Boudin! I made eighteen pounds yesterday. I braised one butt and smoked the other one. I finished a little after midnight but it was worth it! Best Boudin I've ever had!! All sold out by two this afternoon. Next time I'm prepping all the vegetables the day before when I get the butts cooked. I reserved a pound to make Boudin balls through the week. Thank you for this killer recipe.
😁😁. Glad you like it's. This is a personal favorite of mine...
Yummy yummy !!! I can’t wait to make boudin.
Loved your video. Had boudin once on a trip to Louisiana. I’m from the Houston area and can only get it with ground pork. I knew it wasn’t going to be that difficult to make. Again great video 👍👍👍
👍😎👍
You know you hit the mark , when you make your viewers hungry, which is what you did with video.
Outstanding I tried it
This looks absolutely delicious... thx guys !
Thanks Marti. It taste incredible! But I may be a little biased.
Absolutely delicious! Can these be frozen?
I just made a good sized batch of this yesterday! Ended up with about 12#s stuffed and 2#s i made into boudin cakes. It was fantastic! Yum! I did not smoke mine i did not have the time for that this round Next time i will have to try it! I am planning on giving my mother some soon she was born in Nawlins and my grandmother was from Lake Charles. So Yummy!
Nice. I'm from the Lake Charles area as well... It'll be great!!
If you try it smoked, you might never be satisfied with unsmoked boudin again! It's life-changing!
This will be the first recipe I make once I get my vertical smoker finished. My Brother in law and co workers have been ordering it from Louisiana and shipping here. I told him to hold up! I got this!!
it's one of my favorite sausage snacks!!
Just had boudin call last week at Ricks café in Virginia beech last week! It was awesome
Oh Man that's nice!! I love boudin!!
Absolutely gorgeous. Woh!!!. Exquisite. Love it. Thanks for it a lot.
Just Creole Seasoning receipe, please.
Thanks Vijay. Here is the creole seasoning I use. It's from Emeril Lagasse
2 1/2 tablespoons paprika.
2 tablespoons salt.
2 tablespoons garlic powder.
1 tablespoon black pepper.
1 tablespoon onion powder.
1 tablespoon cayenne pepper.
1 tablespoon dried leaf oregano.
1 tablespoon dried thyme.
@@2guysandacooler I have to give it you. Thanks a lot. You are very kind and generous; always. Thanks.
Emeril is my favourite.
I've never had Boudin but it looks good enough to go to Lousiana and give it a try. So are the crawdads and the pork spine and well, everything else. lol.
Second time making boudin. The first time. I used pork butt. And it tasted great. The second time I used chicken to accommodate a friend who can’t eat pork. But I forgot the liver. And I can either tell that or if the pork was the difference. Each batch tested with boudin balls. My gosh. Those were all good. I’ve followed this recipe each time minus the liver omission. Thxs.
I could give thousands of 👍🏼
That is some good looking boudin!!
Wow, that was a excellent video on making boudin. Starting out i want to make about 15 lb. What is the actual seasoning mix and quanty.
Check out the description. You are going to love it!!
I've made this recipe three times and I can't get enough of it. I love it! One question, however: Why do I brush the boudin links with olive oil after smoking for an hour? I don't see that this makes a difference in the bite and I get oil on my hands. What's the reason?
I find that it makes the skin crispy. If you have a nice snappy bite without the oil, then I say omit it. This is one of my all-time favorite recipes😉
It's now my all-time favorite recipes, too. 🙂
I’m just happy you pronounced it right. That’s worth a lot with me 😂 FYI for anyone reading this- it’s not “boo-dan”
LOL.
I just made a batch of boudin. My fav breakfast sausage ever!
Agree 100%. Amazing stuff!!
One question, i saw after the casing you had a small poker with 3 blades will the filling come out when smoking or was that something else you were..(Trying to perfect my boudin since me and my family are from New Iberia and not much boudin in Florida or anywhere else the Navy took me)
Just got your message. When you poke the sausage it just removes the air pockets and allows for expansion. No meat will fall out (unless of course you put gaping holes in the casing)
Love your channel and am going to make this! Question.. Can I freeze the links after the smoke. Vac seal. Ifso what is your opinion on how to warm up. Thanks!
Yes. These freeze great!! I vac seal the links and either heat in the oven (if smoked) of steam them to reheat.
I will let you know next week how delish this is. Do you have a cajun spice recipe or Tony Charcerie is acceptable?
LOL. It's one of my favorite dishes to make!! Tony's is a little salty so just be careful when you add it. I typically make a blend of onion powder, garlic powder, paprika, thyme, cayenne, salt, pepper. The mix is generally to taste but I'll see if somewhere I've got the base formula written down...
@@2guysandacooler Could you my homemade blackened spice mix? Have a great weekend.
what a great video!!!
I have never had boudin before and this looks amazing. Do you use smoke for the whole 3 hour cook?
It's a South Louisiana staple. It all depends on how much smoke flavor you want. I like a heavy smoke so I'll smoke for the at least 2-2.5 hours during the cooking process..
I'm going to give this one a try. Looks amazing. What internal temp do you pull the boudin out of the smoker?
Hey Scott. The boudin is already cooked so you can smoke it for a few hours or until you are happy with the flavor
That looks great, however I see a gout attack in my future if I were to eat that. Keep rocking the videos man.
Thanks Mike.
There are only a handful of videos on boudin out there. A question I have is, seems like 1/2 of folks *grind* the mix and other half simmers until it breaks down completely and stuff as is. Do folks have thoughts on why it might be better to grind? One idea I had is less cooking time may make the spices pop more.
Great job! Cuzan...
I'm going have to give this a try. By the way Reynolds makes crock pot condoms. "Liners" Been using them for the last few years makes Crock-Pot clean up a breeze
Oh that's cool. Would be great for when I'm rendering lard!!
How do you reheat the frozen boudin balls?
I reheat them in an oven.
i want to try that
Let me know if you do. It's delicious!!
Gastronomic Viagra! Once again Eric, brilliant! This is the next project. Question...I'm going to stuff casing with this recipe and smoke...any reason why Instacure #1 is not used? Will let you know how it goes! As always, thanks in advance!
Thanks Charles!! This is a great tasting sausage. One of my absolute favs. Because the meat is completely cooked in the slow cooker and it's smoked at 200F there's no need to add cure #1 but it doesn't hurt if you do :)
I like the sizzle
How much of the veggies did you use...and what amount of seasoning
I've never made my own boudin...i am ABSOLUTELY gonna do this since it costs an arm and a leg to have it shipped...the ONLY thing about this recipe I don't like (personal preference from boudin I've eaten and liked) is grinding the meat. Where I've always gotten my boudin I'm pretty sure they don't do this bc there are nice chunks of pork in there...can I just hand chop the pork but when it's done?
Of course. Hand chopping is another way it's made 😁
can you smoke the mix by itself without using the casing and making it into a link?
💯!!!!!
What can you eat with boudin sausages to make it into a meal for dinner
often, we will remove the filling and stuff it into bell peppers and top with a buttery bread crumb and cheese mixture for a stuffed bell pepper experience. Very tasty!!
excellent video. any sausage linking tips so the casings don't bust on me?
Absolutly. Here they are:
1. Make sure to use "a" grade casings.
2. Soak for at least 30 minutes to an hour in warm water rinsing the salt a few times
3. Make sure the funnel is slightly smaller than the casings (if the funnel is the same size the casings will get jammed up and break.
4. Make sure you don't overload the funnel as the casings dry out fast and will stick to the funnel
5. Be sure to properlu wet your fullel with some water. Don't use oil as this will clog your casing pores and not allow it to adhere properly.
6. Fill the casings nice and slow with steady pressure.
7. Be sure to not overfill. Your sausage should be firm but if squeezed you should be able to squeeze it all the way without thinking it will bust.
Filling casings is an art all into itself and the challenge is to make sure your sausage mince is dispersed evenly throughout your links. It takes practice to get the pressure right when filling and to twist the sausage when linking. But starting with a higher quality casing is always a great idea.
Maybe I'll make a video talking about this topic!!
Thanks for the comment.
@@2guysandacooler thanks for the quick reply! stuffed 10 lbs today, actually. only one bust at the end.
Eric, last time I made smoked boudin it was a little dry. Before stuffing it was perfectly moist. I smoked it for a few hours until the casings were brown and then chilled, vac packed and froze. Whenever I thawed and reheated, the flavor was good but the boudin was kinda dry. Any ideas why? Thanks.
That's an interesting situation. It could be a number of issues. I like to add a little extra fat from the stock when I'm making boudin to coat the inside of the sausage with a nice oily film. I find it keeps it moist through out. The smoking also has a tendency to remove moisture from the boudin so adding a little extra juice to over compensate might help..
Hey Eric. Couple questions. When I make my boudin it is plenty moist, and after it is stuffed I par-freeze, vacuum pack and then deep freeze. Ive been finding that after thawing and warming back up in the oven its seems a bit dry. Any ideas on that? Does the freezing somehow dry it out or is the rice soaking it up? Also Ive made my recipe, stuffed and hung in the smoker. It was perfect going in and by the time I got good color on it in the smoker, it had dried out. Or, maybe it was fine out of the smoker and when I vac-packed and froze, it suffered the same fate as the regular boudin. I don't want it soupy in the casings. Any ideas?
Hey Scott. Interesting issue. It might have something to do with the rice. I know that when I add the liquid to the rice/meat mixture I like to make sure that there's some "rendered fat in it". You are so right about soggy boudin. No Bueno!!
Back home in Louisiana we would steam the boudin or place them in a bag with some moist paper towels. That might be an option for reheating.. They would keep in a rice cooker with the steam tray in it..
As for the smoking that's weird. I would think that maybe add a little extra liquid to compensate for the rice absorbing the juice but I'm not sure. I'll try to call a few friends back home that make boudin professionally to see what they think..
This gentleman is correct. When you strain the meat you will see the fat on the top layer of stock. That’s what you need to make sure you get on the rice to soak up mostly. If you do t and you mostly have just stalk your issue will occur! You don’t want dry or soggy boudin. The fat is where the flavor is!
I would have used some of that stock for cooking the rice . No throw away .
How about a short video showing how you magnify the edges of knives? :-)
Cool. As soon as I get a second I'll be sure to film that one!!
No cure or pink salt needed in the smoked version?
no because the temp of the smoker is hotter than normal
Look dam good thanks for video 💯
Trying this and trying to convert the gram measurements to standard measurements. Looks like allot of vegetables for 5 lbs of pork. Any suggestions for conversion of these amounts?
Divide each number by 28 and that will give you the oz
@@2guysandacooler Gotcha - I did that. Compared to my 5 lbs Boston butt, it just looks like to much vegetables - also, I compared to the video. It just looks like I have too much vegetables. for example, that's i little less than 1.5 lbs of onions for 5 lbs of pork shoulder, Is this correct? Thanks so much for your help!
@@CC-te5zf that's correct.
@@2guysandacooler Thanks - and i suppose with the addition of the rice it all balances out. Thanks for your help! Can't wait - making it tomorrow. Take care!
Can you cold smoke the boudin since it’s cooked already?
I wouldn't. Cold smoking deprives your smoker of oxygen and the low temps create the perfect environment for bacteria to grow. If you were going to smoke I would do it on the reheat with temps at 190-200. Then eat and enjoy!!
10 forty! I'm in
You have got to be from Louisiana
Yep
What if you use the broth to cook the rice
That would be intense 😁
😁😄😂 c’mon..!! “The trinity?
Are you serious?
Yeah. Funny Right.
What size is the casing?
That is a 32-34mm
@@2guysandacooler Thanks!
hold. up
in store bought boudin it has liver??
If it's Louisiana Boudin then odds are it has liver...
Absolutely does! Just like Dirty Rice does!
The French Boudin?
I've wanted to make real boudin for years but I really hate liver. I've tried beef liver, chicken liver, duck liver, pate, liverwurst, traditional beef wellington with the almost no-existent layer of pate... nope. It's nothing to do with being squeamish, I can just immediately taste that nasty iron taste no matter how I try to disguise it. I've been told it doesn't stand out in boudin but I don't believe it because, if it didn't, it wouldn't be considered an essential ingredient to be authentic.
you can omit it, lots of cajuns dont add liver and its still delicious!! 😎 With that being said, it wont be traditional. it'll be more like dirty rice, which is super tasty as well.
@@2guysandacooler Wow, thanks! I was honestly just kinda lamenting that I'm afraid I wouldn't enjoy authentic boudin, I didn't think I'd get a reply on a 4 year old post. That's awesome. I'm gonna give your recipe a shot, minus the liver.
@@reppost let me know how you like it!! 🎉🎉
Love the recipe, but hate the smoke. All those mixed-up delicate and forceful flavors, ruined by the taste of forest fire. What a shame, but thanks for the recipe!
Forest Fire 🤣🤣🤣 More than likely over smoked, easy to do with boudin.