How to Make the Southern Classic Boudin Sausage - Prime Time
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- Опубликовано: 4 мар 2020
- The Meat Hook butchers Ben Turley and Brent Young head down to New Orleans to learn how to make boudin sausage-a southern staple consisting of fatty pork, vegetables, chicken liver, and rice-from the butchers at Piece of Meat.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Editor: Scott Kan
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Хобби
I like watching them learn as they make it. You can tell they really know their stuff and they're really wanting to push themselves and add to what they can do.
Both of them. She was impressed with what they brought to the table as much as they were impressed with what she did. This episode was great and just full of mutual love and respect.
Having watched every episode of prime time, there's something special about the reactions in this one compared to all the others. You can tell that Ben and Brent are really, really into these Boudin and how full of admiration they are for another set of people equally obsessed by produce and craft as they are.
Glad they've moved away slowly from brisket Ep, steak ep, burger ep etc to a really wide gamut of culinary adventure.
Equal favourite RUclips series with Jacob Geller's beautiful video game retrospectives.
Wooooah, did not expect to find another Jacob Geller fan in this comment section! To anyone reading this, go watch Jacob Geller (after watching more Ben and Brent)!
I was thinking the same thing. You can tell when they really like what they are doing/eating and you can tell they really liked this whole experience.
What video of Jacob Geller do you recommend I should watch first? Looking to expand my horizons.
@@pinswade definitely check out the wolfenstein or shadow of the colossus vids both are a fantastic introduction. Beat saber is a lighter themed but fun one as well
You can tell by all the "f" bleeps. not needed.
My brother makes Boudin Balls. Same ingredients used to make the Boudin filling, but you let it cool in the fridge overnight. This makes it easier for you to roll the filling into balls the size of golf balls. Then roll them in an egg-wash with Panko Breading and deep fry them. Flavorful inside with the crisp and crunchy breading on the outside. Perfect food for a football game at home.
Incredible! Cool to see butchers interact together and share tips. Great video.
"Well read a book".
Sharing tips sure beats sucking meat out of a condom.
ramiel01 🤣🤣🤣🤣🤣
It was cool to see!
Ben, Brent, & Boudin truly these are the killer B’s. Love this show.
"I like watching Ben work. It doesn't happen very often."
Buuurrrnnnn
My bicycle masters boardwalk and quagmire with aplomb I think he meant that they both work at the same time and can’t watch him because of that.
Loved that you all being seasoned butchers, could still learn from one another.. that's shows love man!
I’ve been making boudin with this technique and it’s amazing. Won a blind taste test against best stop with the family.
You have a recipe for it? Grams of seasoning and all that ?
I visited family in Louisiana for the first time and they made boudin sausage. I was sold and immediately went online to find recipes. So awesome to see Prime Time doing this episode now! Thank you guys! Love the show
Triple like this video. I worked at a French kitchen where we broke down half primals like this and made four or five different sausages from scratch. This totally took me back. Absolutely love it!
I stay in polson mt I want some willie
Brent:"Ben, you look great."
Ben:"I'm halfway dead..."
me: "Amen brother..."
Eater wants your feedback! No, not on how delicious the sausage in this video looks, but on what you like about Eater, what you want to see more (or less) of, and more! trib.al/WVGw48a
I love these guys. The food always looks amazing, I always learn something new, and Ben and Brent are always so much fun to watch joke around with each other.
I’m Texan and have Cajun family. thanksgiving was full of Louisiana native classics. Can’t be beat!
I love the generosity and sharing spirit of them all together. My best wishes for all
My friend's family came from Louisiana and his grandma used to make "buddin" (like "puddin"). I only got to taste it a few times but it was one of the most delicious things I remember from my childhood
I love the fact that it is all about learning. This trip to New Orleans is just fun to watch.
The 'n' is silent in 'boudin.' I am pleased that she said that the liver is included in the mix. Without the liver, all you have is a pork flavored mush.
Brett Brignac The n is not silent in boudin, it’s aspirated.
Hell yeah! Right up the street!
Leighann and Daniel are heroes
Love this show wish they did more episodes GIVE THE PEOPLE WHAT THEY WANT!
This reminds me of a sausage we have in portugal called "Maranhos" it's also made with rice and it's amazing.
I just looked that up and it sounds amazing.
I’m glad that both parties learnt something from this video, Ben and Brent learnt how to make budan and the piece of meat guys learnt how to twist the casing easier and more efficiently
how do these guys stay so humble and respectful? Such wonderful and strong personalities. Real character. Much appreciated
my family is from appalachia and we butcher pigs every year, we make boudin every year with the scraps. i love making it with my family.
I love boudin. I live just close enough to get it locally, and when I go back home, I load up with fresh boudin to pack my freezer.
Man, I literally just ate and have a full stomach, but this makes me hungry again...
Really awesome to see how its made!
Love that the boudin experts were open to learn from the Prime Time boys, sharing is how great food is created!
On all your videos you guys have so much fun.
I’ve eaten boudin for breakfast, lunch, and dinner before. Just don’t get any better than that. C’est bon!
You can make it better by singing "le boudin" while eating boudin.
Louisiana has one of the greatest food in the world especially see food.
I love that both parties learned from each other
Just all about their love of the game. Can’t get enough of these two fine young men
You guys just gave me my weekend project 🙏🙏thank you 🙏🙏
I'm from Canada. I have never heard of this kind of sausage. It looks amazing. I need to travel more.
I got moose sausage from a some hunter in maple ridge. Best sausage I've ever had really.
@@gershomtan5879 My uncle used to hunt back in the day. One year, he got a deer. He made some sausage, steaks, jerky, and I'm not sure what else. He brought some of the sausage to my grandma's at Christmas that year. It was the first time I've ever had deer. It was awesome.
I make this at home now and the family loves it. Wish people sold it here but nothing comes close to this.
I’ve been working on making my own boudin for a bit and I learned a few things on this video. Thanks
Boudin fried rice? Boudin rice burrito? Boudin rice balls? I’m so hungry...
I wish I could like this video over and over. Such a great video/food!😛
Yet another really educational and really fun video. My mouth always waters when I watch your presentations, but today’s video invoked a mini Niagara. Thanks so much for showing us how, now if you could only tell me where to find Boudin in Toronto, I’ll be a happy camper. Again, thank you for sharing the intricacies of building Boudin. Cheers, Colin. p.s. about ten minutes later I did a search for Boudin in Toronto. Turns out there are tons of places. Am leaving shortly to go and get a couple of pounds. Thanks for the tip guys.
Literally just watched this place on Diners, Drive Ins, and Dives. Now here. It might be a sign to take a road trip.
I miss these guys they were a great team for stuff like this
It's super cool to see butchers swapping tricks and tips
So boudin is like southern liver pudding with veggies added. Interesting!
Sounds similar. Trading rice in place of the corn. I would bet the Cajun spices make it better tho...
I love boudin and steak! They go perfect together
I'll be in Nola next weekend and will definitely be swinging through Piece of Meat for a few pounds of this.
These guys should have a Netflix series, fun as to watch good humour and alot knowledge to gain from these blokes💯
i love these episodes
I just learned something new today. Thanks
Thanks for this! This surely helped me out get back into my craft. Cheers!
Maybe I just didn't notice in past episodes, but...new opening logo? So professional! And I agree with Dan B...they seemed truly stoked to be here, learning how to make boudin. The result looks delicious!
This looks sooo good! 👌🏻
Love me some Boudin, and this one looks freaking amazing!
Just a heads up I followed this recipe that you all gave. This is the best boudin I have ever had. This is amazing. Evan a friend that is from Louisiana said she lo ed so thanks guy for this amazing recipe for a dish I just can't drive down there to buy. Well from the Yankee in Illinois thanks guys and great video.
🤤 one of my favorites!!! Next time I’m in LA I’m going here!!
Leighann seems great. And I really appreciate her talking about getting sick of some foods she has to experiment with. Not a lot of people talk about stuff like that.
What cool folks! Excellent episode, keep it up bois!
Man that looked so good!!!!!! Great show
What a wholesome episode
I had boudin for the first time in September, I WENT SAVAGE! It was super good! Gator Boudin sold at the french quarters market yessssahhhh!!!
Oh, and the mustard and pickle thing, I’ve never heard of. I was born/raised in SW Louisiana
I don’t care when this came out... finally! Does anyone have a shirt that says'' I
Love BOUDIN! Thanks for this....
Saw that figurine of Ash and immediately jumped on amazon, had to have it!
Lol me too
Cool
damn im ready for a NEW ORLEANS trip...spectacular
I never knew how to make myself before this video
thanks Eater
my absolute favourite sausage in the whole world...
Anthony DeBattista change your name to Anthony Boudin
Except for English Cumberland sausage. The best.
Pause
@Tiuz Kanggz I'm not sure but i think the English taught the Germans how to make sausage .... ;-)
Just left Scott Louisiana today an the boudin balls and crackling we're amazing
i really would love their recipe
That looks so damn good. I'm not a liver guy but I see it's use in this for sure.
Thanks for a great video and the interest of the restaurant owners to learn more about boudin. When asked how to eat it, I really didn't like your recommendation of not eating the casing and steaming it in a bag. The casing is great if you warm it back up correctly. I microwave briefly and then put in an air fryer/convection oven to crisp the casing, making it easier to bite into and eat the casing. Another alternative, which is my favorite, is to rewarm the boudin on a BBQ pit to again achieve an almost crispy casing the just snaps when bitten into to get into the delectable stuffing. I eat boudin just by itself - no sides needed. I don't eat it with a pickle! Believe it or not, it pairs well with fried eggs in the morning! Thanks for the video!
Yay Boudin! One of my favorite things to eat. I totally agree that grilling/smoking/baking is the way to eat it. The traditional sucking the meat out of a wet casing is not super appealing. Y'all have fun in our delightful city!
This is so great
How do people not like this?! WTF is wrong with y’all?! Damn that looks SO GOOD!!
I’d love to see the guys take these new learned lessons and apply them to revisit the bacon egg and cheese breakfast sandwich sausage, and the ramen sausage. Maybe even just rift on the whole concept of what is essentially a meal in sausage form.
Amazing clear step by step info very clear & informative!!! Great job!! How much rice for this recipe please??
The lads are back!
Also y’all picked the best time of year to go to Nola.
Amazing
Welp, I was wondering where to get good boudin. This looks awesome.
I think the salt makes sense with all the liver, veggies and rice mixed into the pork
Lawd I wanna plate of that right now!
Piece of Meat is such an excellent butcher shop, I got some quality kidneys and liver there!
Figatelli, a corsican dry sausage, also has liver in it. It’s super tasty and deep.
Yep, they look really hungover lol
You could take the sausage when it is hot and do like a Corn Beef and Hash sort of breakfast thing. Looks great.
Scott Louisiana?!? Has Lafayette’s explosive growth over the last generation allowed Scott to continue to exist? This is getting me all teary eyed!
Hey new to New Orleans transplant butcher shop people, don’t tell people that we in the greater New Orleans area eat boudin with pickles and mustard like those frou-frou restaurants downtown do, because we don’t and you’re embarrassing us in front of the rest of south Louisiana. Ya buy a pound or two or three from the local meat market (no we don’t have to drive three hours to Scott cuz we have like 10 different places to get it in our area) and eat it by the link by itself either from the hood of your car, tailgate of your truck, inside your vehicle on the way home or if you’re lucky enough to make it home with some, in your house maybe with some crackers or a slice of bread and a beer, just maybe because ya might just finish them off solo dolo. And never with pickles or mustard. Remember that.
Comletely new boudin to me. Looks really interesting and tasty.
Fried boudin balls is the best way to eat it.
A couple years ago I stop at Billy"s boys in and one of the employees told me about taking the boys in mix and putting it in bell peppers dredge them in batter then frying the peppers. GOOD LORD!!!!! Talk about some kinda good. I recommend giving that a try
Use whatever type batter you prefer. I made a beer tempura.
Looks good
Oh damn, it's bouidn! 😁
Buttered grits, take the boudin out of the case and pan fry it to crisp it up some, top the grits with the boudin, and add over easy or poached eggs on top. Best breakfast ever
Interesting to know that they use rice for the sausage. I never thought rice would work on sausage. Haha
Rice is used in morcilla/morcela
They need to do Andouillette next!
From Lafayette and we got yer Boudin over here sir...I’m glad she said the truth about where it’s from!
yeah i mean its originally a french dish but you do you
Joshua Patrick What ya bragging for, gumbo and jambalaya came from New Orleans but you don’t see us bragging about it when y’all make it. This is south Louisiana, we share all things from east to west. I lived in Acadiana before and I saw po-boys all in Acadiana and that’s from New Orleans. We don’t care and we don’t brag it’s from here cuz we all south Louisiana. Maybe you should try that.
Because the appropriation of 2 distinct cultures in the mind of the unlearned masses is infuriating.
Martin Lrn okay, so the version they do make in France isn’t a dressing stuffed sausage it’s just a bloodless pork sausage and while both are called boudin they are clearly not the same.
Tito Torres not bragging just glad someone noted a difference between Cajun and Creole. And honestly Acadiana doesn’t have much creole influence.
more ben and brent please!!!!!
Eat it with some Steen's pure cane syrup for breakfast. Takes it to a whole other level.
This is my favORite episode...I want to see them make boudin and andouille
C'est boudin blanc ! Peu de gens font encore du boudin Rouge cajun traditionnel comme j'ai grandi en mangement en Louisiane . Bienvenue a la Nouvelle Orleans mes amis !
Nice sausage stuffer!!!