About 40 years and a bit ago, I worked for three years on the Texas Gulf Coast. The best boudin I have ever had came from Judice's Market in Port Arthur. One of the things I liked about the sausage was that unlike some boudin I've had the liver was not overwhelming. Not a big fan of liver, unlike my wife. This looks like a recipe that I would enjoy, so I'll give it a try this summer.
I really need to travel to that area, I might not come back. Thanks so much for watching. If your not a big fan of liver, add about 1 pound of liver to 14 pounds of pork. That will give you a very slight flavor of liver.
I live here in Port Arthur, they actually opened a new restaurant recently in Nederland called Judice's 1927. Same boudin but a full restaurant as well.
About 2yrs ago you did your first smokin Pecan pellets. Ben sold since I bought some! Works on all cuts of meats, but best of poultry! Smokes at all temperatures! Love you, man! Keep up the videos! From Napa California
I'm surprised honestly but I guess we learn new things everyday. Cajuns originated from here and what we call boudin is blood sausage. I'll try this recipe for sure!!!
I lived on the Boudin Trail for 40 plus years, boudin is an art of preservation of ole timey hog killings. I live in El Paso now and if your boudin is half as good as your bbq then you done the Cajun land a solid by endorsing your time to recreate an all time classic. Ps would love to purchase some!😅
Another great recipe Joe! Growing up in Louisiana, l've had Boudin made with every protein you can think of.... Another pro seasoning tip for you...try the "Tones Cajun Seasoning", available at Sam's Club...lt's a very good blend, consistent, priced right, and has about half of the salt found in other Cajun Seasonings. l've used it for 30+ years,and it's never let me down! lt's also great for seasoning the inside cavity and outside of "Pavos Fritos". Thanks- Mike
Great job Joe, looks delicious. 👍👍 Being from SW Louisiana and living near Dallas now for the past 26 years I really missed the boudin & cajun smoked sausage so I started making my own a couple years ago. Funny how the neighbors always show up when they see smoke in my backyard. Take care bro! 🙂
Great video. I've never seen Boudin made that way. Usually we just pull it out of the casing and eat it. I'd love to try it smoked and actually eaten like a sausage.
Good looking boudain Joe!! I've never bothered to make my own boudain, Here in southeast Texas, we have a lot of good boudain, My Favorite is Best stop and Billys in Louisiana!!
Why u do me like that Joe... man it looks AMAZING!! Definitely one of my favorite sausages. I don't have a rig to make them but sale me some loco! Lubbock tx isn't that far
Great job Joe, that looks awesome. I have to try this one. If you are interested, my mothers side of the family are a line of butchers and they have a 100+ year old German sausage family recipe that is still being sold in my uncles shop. If you want to make an episode with that i will share it with you. If not, no worries at all.
Boudin is my favorite sausage that I can't seem to get right. I will eventually, but I have trouble dialing in the salt level. Boudin can take A LOT of salt to have the most pleasing flavor, and if the salt level isn't quite there, it muddies all the awesome aromatics in the mix. Tricky little beast, that boudin is.
The way it was explained to me (by someone who lived near New Orleans for several years) is that boudin is the sausage equivalent of stew. Take your left over meat, chop/grind it, add some cooked rice and your aromatics, then either fry it up like meatballs or case it like sausage. This is why all of the ingredients are precooked. The most unique boudin I've had was made with smoked brisket, formed into patties, and then grilled over charcoal like a burger. A little crumbly, but delicious.
Hey Joe ... love all of your videos. Everything you makes looks great. Just curious how you keep your knives so sharp Thanks and enjoy the rest of your weekend!!!
I recently bought a new/ used Smoking Joe’s Smoker. It was put together but they had lost the box and paper work (owners manual). So I was hoping you could get me any useful information on how to use this smoker. I have been told they are the hardest to use but I’m looking forward to the challenge! (lol). Any recommendations how twos or modifications I can make. I would appreciate your help. I have been watching your channel for about two years. Keep up the great work
You would not know that liver was in there if you weren’t told. I usually put my liver in a blender. Liquify it and pour it in. You would never detect it but gives flavor.
looks great. I think that boudin is a product of making to much dirty rice and needing a different way of serving it. over time it became its own animal.
It's awful you can't get much Louisiana food outside that region! Most Boudin is made locally, and the deep fried balls are very popular. Same ingredients you would stuff into a sausage casing.
I’m from Abbeville, Louisiana. I can tell you there are Multitudes of different boudin recipes. You have hundreds, maybe upwards to a thousand at least of different people making it. Some have more meat, some have more rice, nowadays some substitute cauliflower for the rice. Some have more liver than others. It’s endless. Multiple options, to find what you like best. Eating it on a slice of Evangeline Maid bread is popular over here. Don’t forget the Graton’s!
@@troyrobicheaux8097 I only knew "gratons" as being called cracklin's', and yes they are found everywhere in that region just like boudin. Cracklin's found packaged in other parts of the country are dried out and too hard for my tastes. Think they have to be made fresh like boiled peanuts in other parts of the South.
@@loboheeler Fresh is always best. The best places sell out before they are not fresh. Gratons is just an old word Cajuns would call Cracklins. Same thing.
Yes, pork liver is not available in most places, and would turn most people off from the strong odor while cooking. I am a big fan of things made with it like North Carolina livermush and Scrapple in Pennsylvania. Big fan of chicken livers, so that would be my substitution. Never liked beef liver.
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Boudin is definitely my favorite sausage as well. Looks really good Joe!
Thanks so much Rus! Thanks to your library of boudin recipes.🤘
Hahahaha! There it is! The ball tickle on the horn! Way to go Joe 🤣🤣🤣
🤣 Thanks for watching 👍
Joe takes the biggest bite in BBQ, bar none! 😂
Looks really good Joe
The Brad jiggle made me laugh
🤣 Let's see if Brad takes the bait. 👍
Joe, that looks delicious. I was born and raised in Cajun Country and I think you nailed it. Great job!!!
Thanks so much. I think I was cajun in my past life. 😁
You are always the best , Joe!
That sausage looks awesome Joe
Thank you!
You are The Man! Keep it up big guy 💪
Thank you 👍
I’m Dominican, I live in Louisiana, been here many years and I love Cajun and creole food. Man you did great !!!
Awesome Carlos, thanks for the feedback buddy 👍
About 40 years and a bit ago, I worked for three years on the Texas Gulf Coast. The best boudin I have ever had came from Judice's Market in Port Arthur. One of the things I liked about the sausage was that unlike some boudin I've had the liver was not overwhelming. Not a big fan of liver, unlike my wife. This looks like a recipe that I would enjoy, so I'll give it a try this summer.
I really need to travel to that area, I might not come back. Thanks so much for watching. If your not a big fan of liver, add about 1 pound of liver to 14 pounds of pork. That will give you a very slight flavor of liver.
@@SmokinJoesPitBBQ Thanks for the advice Joe. Always love your content and commentaries.
I live here in Port Arthur, they actually opened a new restaurant recently in Nederland called Judice's 1927. Same boudin but a full restaurant as well.
@@IconTactical Thanks for that update. it's great to hear that Judice's is still around and going strong.
About 2yrs ago you did your first smokin Pecan pellets. Ben sold since I bought some! Works on all cuts of meats, but best of poultry! Smokes at all temperatures! Love you, man! Keep up the videos! From Napa California
Thank you so much! It's a heck of a pellet. 👍
Nice Joe .... looks like a good one to try.
Looks delicious!
Thank you!
Love a good spicy boudin bro! Good stuff!
Joe I got to try that myself. Thanks for sharing 😁
Love the sausage making videos, thanks for sharing!
That looks GOOOOD! Apple and pork!
I am from Tennessee Joe and I loved your Boudin video . Looked fabulous
Great job
🇧🇷
Thank you!👍
Looks amazing!
Thank you!
Looks good Joe
Thank you Larry. 👍
I love Billy's or best stop smoked, yours looks great
Thank you! Definitely need to try Best Stop one of these days. 👍
@@SmokinJoesPitBBQ I want to order a lsg but I'm afraid I cant bend over to empty the firebox, can I just slide the cover over and vacuum the box
@stevemyers1611 Yes you can.👍
@@SmokinJoesPitBBQ thank you
Brad I hope you filled that tickle 🤣🤣🤣 can't wait to try this recipe. Thank you smoking joe
Hahahaha! Thanks so much for watching 👍
Looking 👀 good
Thank you
Hah! The blululululu shout out. Nice! Oh man I'm glad Meat! Has an electric stuffer now. Gonna have to score me one
😁 Me too. I love that new stuffer. 👍
I'm surprised honestly but I guess we learn new things everyday. Cajuns originated from here and what we call boudin is blood sausage. I'll try this recipe for sure!!!
Hey Joe. I haven't had Boudin scince I lived in the Houston area back in the 80's. Your version sure looks delicious. Very nice my friend 😎
I lived on the Boudin Trail for 40 plus years, boudin is an art of preservation of ole timey hog killings. I live in El Paso now and if your boudin is half as good as your bbq then you done the Cajun land a solid by endorsing your time to recreate an all time classic. Ps would love to purchase some!😅
Another great recipe Joe! Growing up in Louisiana, l've had Boudin made with every protein you can think of.... Another pro seasoning tip for you...try the "Tones Cajun Seasoning", available at Sam's Club...lt's a very good blend, consistent, priced right, and has about half of the salt found in other Cajun Seasonings. l've used it for 30+ years,and it's never let me down! lt's also great for seasoning the inside cavity and outside of "Pavos Fritos". Thanks- Mike
Oh nice Mike! I'll definitely look for that seasoning. Thanks for watching
Great job Joe, looks delicious. 👍👍 Being from SW Louisiana and living near Dallas now for the past 26 years I really missed the boudin & cajun smoked sausage so I started making my own a couple years ago. Funny how the neighbors always show up when they see smoke in my backyard. Take care bro! 🙂
I like how that sausage turned out. Liver is good in my opinion. Cheers, Joe! 👍🏻👍🏻✌️
Thank you
Great video. I've never seen Boudin made that way. Usually we just pull it out of the casing and eat it. I'd love to try it smoked and actually eaten like a sausage.
Good looking boudain Joe!! I've never bothered to make my own boudain, Here in southeast Texas, we have a lot of good boudain, My Favorite is Best stop and Billys in Louisiana!!
Thanks Mike! I had no idea boudin was popular anywhere in Texas. I guess being to close to Louisiana has its perks. 👍
@SmokinJoesPitBBQ Yep, get a lot of Cajun influenced food down here, and it's awesome!!
Why u do me like that Joe... man it looks AMAZING!! Definitely one of my favorite sausages. I don't have a rig to make them but sale me some loco! Lubbock tx isn't that far
Thanks Juan😁🤘
Great job Joe, that looks awesome. I have to try this one.
If you are interested, my mothers side of the family are a line of butchers and they have a 100+ year old German sausage family recipe that is still being sold in my uncles shop. If you want to make an episode with that i will share it with you. If not, no worries at all.
Hello Mike, I'm very interested. I'd like to learn more about the recipe. 👍 Thank you!
yum yum
Boudin is my favorite sausage that I can't seem to get right. I will eventually, but I have trouble dialing in the salt level. Boudin can take A LOT of salt to have the most pleasing flavor, and if the salt level isn't quite there, it muddies all the awesome aromatics in the mix. Tricky little beast, that boudin is.
try your recipe but with a chuck roast and you will like it. It may not be traditional but it is fun to experiment.
Yum
The way it was explained to me (by someone who lived near New Orleans for several years) is that boudin is the sausage equivalent of stew. Take your left over meat, chop/grind it, add some cooked rice and your aromatics, then either fry it up like meatballs or case it like sausage. This is why all of the ingredients are precooked.
The most unique boudin I've had was made with smoked brisket, formed into patties, and then grilled over charcoal like a burger. A little crumbly, but delicious.
Wow! That sounds interesting 👍
Great vid! Maybe I missed it but do you cook the jasmine rice first?
Yes, the rice is fully cooked.
Thanks man! Love your channel
Hey Joe ... love all of your videos. Everything you makes looks great. Just curious how you keep your knives so sharp Thanks and enjoy the rest of your weekend!!!
What kind of casing did you use?
I used natural 32-35mm hog casings from PS Seasoning. Check out the link in the description box and get a discount.👍
Beautiful! What internal temp did you pull the sausage?
I recently bought a new/ used Smoking Joe’s Smoker. It was put together but they had lost the box and paper work (owners manual). So I was hoping you could get me any useful information on how to use this smoker. I have been told they are the hardest to use but I’m looking forward to the challenge! (lol).
Any recommendations how twos or modifications I can make. I would appreciate your help.
I have been watching your channel for about two years. Keep up the great work
That's not my smoker. Not sure what smoker that is.
It is a Oklahoma Joe’s Highlander
@thebigguymarv gotcha. Start with something simple like a pork shoulder. You'll do good. Cook with the exhaust 100% open and your door slightly open.
Did you say 3hrs at 260°? Did you take them to a particular IT?
Yes sir. Not really an internal temp, thebonlybthingvI was cooking was the casing. In reality 2 hours would be sufficient. 👍
1701 here in Beaumont makes brisket boudain occasionally.
That sounds delicious 👍
I could live off of 1701's banana pudding.
can we do a retake on the pepperoni pizza by precooking the pepperoni first.
Joe, I just bought a MEAT 1HP meat grinder. I'm hoping you could put together a new video for beginners in sausage making.
Looks great, Joe! Not a fan of liver, though.
Thank you👍
You would not know that liver was in there if you weren’t told. I usually put my liver in a blender. Liquify it and pour it in. You would never detect it but gives flavor.
Boudin , french for blood pudding .
Do you cook the rice first
Yea the rice needs to be cooked.
Love the recipe! Good job Joe, but you gotta get rid of that plastic cutting board. You are basically eating plastic chips with the food you cut up.
Why you didn't add curing salt ?
Everything is cooked before you stuff it in the casing. He also hot smoked it.
Joe, did you get rid of the Vevor sausage stuffer because it didn't preform like you wanted? Or did you just want a new toy for your kitchen!
I still have it. Both work really well but I wanted the matching set of MEAT products. 👍
You'll send some of that to me, right?
😁 yeah sure
You should wash the liver before cutting it it up because it secretes bowel that’s why some peoples liver tastes like bitter. Nice job on your boudin.
Alas , ( RED BOUDIN ) ! not white , C'est un Cadienes mes ami ! love ya videos
Only thing I want to go with boudin is a cold beer
Looks Great. Nice Work.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thank you!
Should be made from meat of the head and organs like liver,and heart. Make sure you cool the rice after cooking or it will turn out mushy
Can you post the Instructions like you posted the ingredients
looks great. I think that boudin is a product of making to much dirty rice and needing a different way of serving it. over time it became its own animal.
Czech people have a very similar sausage that they call head sausage. It has most of the same ingredients, except the peppers and celery
Bestboudinintownjenningslouisiana
Boudin, to us Acadiens, is also known as Blood Pudding!!!!!!! It doesn't use meat!!!!!!!!
Nice, what goes in it?
It's awful you can't get much Louisiana food outside that region! Most Boudin is made locally, and the deep fried balls are very popular. Same ingredients you would stuff into a sausage casing.
I'm definitely making some boudin balls soon. 👍
I’m from Abbeville, Louisiana. I can tell you there are Multitudes of different boudin recipes. You have hundreds, maybe upwards to a thousand at least of different people making it.
Some have more meat, some have more rice, nowadays some substitute cauliflower for the rice. Some have more liver than others. It’s endless. Multiple options, to find what you like best. Eating it on a slice of Evangeline Maid bread is popular over here. Don’t forget the Graton’s!
@@troyrobicheaux8097 I only knew "gratons" as being called cracklin's', and yes they are found everywhere in that region just like boudin. Cracklin's found packaged in other parts of the country are dried out and too hard for my tastes. Think they have to be made fresh like boiled peanuts in other parts of the South.
@@loboheeler Fresh is always best. The best places sell out before they are not fresh. Gratons is just an old word Cajuns would call Cracklins. Same thing.
Yes, pork liver is not available in most places, and would turn most people off from the strong odor while cooking. I am a big fan of things made with it like North Carolina livermush and Scrapple in Pennsylvania. Big fan of chicken livers, so that would be my substitution. Never liked beef liver.
Nice chud shout out
Instruction for the recipe
Change the thumb nail. Not gonna say what I thought it was
I wish everyone would STOP calling it sausage! It is NOT sausage!!