Welcome to Celebrate Sausage Season 2. A big thanks goes out to The Sausage Maker for sponsoring this series. Check them out here and get you discount. (Expires October 31st)" Sausage Maker: tinyurl.com/yjsdm4dx Discount Code --- 2GUYS10
You can make boudin eggrolls too. I ran out of wrappers recently but had dumpling skins so I made fried boudin dumplings. I made a sauce to go with it. 1/2 cup mayo. 1/4 cup grain or creole mustard, 2tbsp horseradish, dash a hot sauce, dash of worcestershire sauce
Absolutely the best video I've seen on making boudin! You covered all the bases and they all looked so good! I would have to say that smoked is my favorite but boudin balls runs a close second to that. Thanks Eric!
Smoke just masks the boudin's flavor. Smoked boudin is pretty rare here in Louisiana. I can't stand it. But I do like to crisp up my links on the grill.
Mmmm, DROOOL!! Around 65 years ago, I helped my father make sausage. I was having so much fun with the grinder/stuffer (manual, clamped to the kitchen table) I worked for HOURS turning that handle. I was so happy I did not even know it was WORK!! Aside from all the super delicious sausage we made, which, would last forever hanging in the back porch, it was a super staple food for us. Watching your face as you "quality tested" your work brought back heavenly memories of those days. I used to eat one of Dad's sausages (about a pound each) as a late evening snack. We never made any thing as veggie rich as yours but I sure made a lot of it disappear..Looks great to me and I thank you for a delicious trip down memory lane. Funny, now I look at what is available in stores and butcher shops today and I don't even get the desire to take any of it home. Been disappointed too many times. But, I remember a time......
Yes! I noticed that too. His accent got stronger and stronger as the video went on. I’m like that too. I think he and I may be from the same part of Louisiana. Similar accent.
I live in (arguably) the boudin capitol of the world, and that's how we make it at home and in the stores here. Saturday morning without boudin is rare in many homes here. Great job!
So proud a cajun shows right way to fixe boudin and right way to eat it. But also has all the other good recipes I've been trying. Now I see why I don't need to alter seasonings of sausages I've made. Little woman very happy with the new non sulfide/sulfate curing that you guys carry. So thumbs up
No Cajun recipe is complete without the trinity of onion, celery, and green peppers. thanks for the complete walk through on how to make Boudin sausage.
I have to say - I've never heard of Boudin until you posted this. I took a whim and made this using your recipe. What an incredible sausage. I made everything yesterday morning and smoked it for 4 hours last night. Cracked into some today. Wow! Thank you so much for expanding my creations! Your recipe and conversion tool made everything so incredibly easy. Thank you.
This has to be one of the best series of videos I have discovered on RUclips. Thank you for all the details and the recipes that we can easily customize the batch size.
I can vouch for your comment about soaking the casing for 24 hours. I did this by accident as an emergency came up as I was about to stuff casings. Mine actually sat in water in the frig for 2 days. What a difference in ease of usability! As you recommended, a little baking soda in the soaking water is now my routine. Pay attention to Eric’s tip here folks - it’s a winner!
Finally someone who did not put the rice through the grinder. Mine is a bit more basic no celery, bell peppers, or casing. I cut back on the spice some so it can be used in more to replace beef.
Fantastic video Eric! Boudin is something I have never tried. This video is definitely the one I'm going to follow as soon as I gather up the courage to make it. Great job amigo!
Gone are the days where you have to do large amounts of research along with trial and error to figure some of this stuff out...just watch one of this Eric's videos! This was awesome, man. Thanks for sharing a piece of your childhood for everyone to enjoy.
I started laughing at the taste test section on this video. First, I've never seen you take more than one bite for a taste test, but you took about 3 to the ball, and then a couple on the smoked and steamed. I think you were really enjoying this because I swear I heard an accent come out. Thanks for the video. I happen to really enjoy boudin, so I'll be making this.
So cool. I really enjoyed watching that. I’m in Atlanta now, but I grew up in Acadia and Jeff Davis parishes. I make my own boudin too, it was interesting to see how very different your techniques are from mine. Thank you! I really enjoyed that.
Thank you for your very resourceful videos on sausage making. I am a beginner sausage maker and I'm facing a few issues with casings and the sausage mix. I'd be very glad to get solutions and learn more from you.
Pepper jack stuffed boudin balls are the best. Can't forget chicken cracklins and crawfish pistoletts though! Much love from Hammond, really enjoy your channel.
My step-father made also a chicken type of boudin. Only parts of a whole chicken he did not use was chicken breast, chicken neck, chicken bones and skin. The remaining parts of the chicken were put in the boudin giblets and all. I think he used 5 whole chickens to do it. The chicken necks and bones he used to make chicken stock. The chicken breasts he saved to make chicken jerkey.
OK, I was inspired by your video and just completed a batch. I made a bunch of smoked links and some balls. Even made a dipping sauce for the balls. Texture-wise this is unlike any other sausage I have eaten, and I'm not sure that I'm a fan - though the flavor is good. I have never had boudin before, so this was all new to me. Perhaps I did something wrong, but when I look at other photos online this seems pretty similar. I find it to be somewhat mealy. There is minimal binding of the meat mixture. Still a big fan of these videos that Eric produces, but this one will not be going into regular rotation at our house.
Love stuffing fish with Boudin. It’s great off the grill or smoked. Grew up mainly eating steamed though, on crackers. Your right though about it being too wet. First time I made it by myself, was not pretty once I started trying to stuff the casing. Liquid under pressure not good. 😂
The more boudin he eats the more his south Louisiana accent come out. Is boudin rouge the same as boudin just with blood added or is there a significant difference in preparation. I love boudin in any form and Cajun and Creole food in general.
Great Kick off Eric! I love your Boudin, especially the Boudin balls! I use chicken liver in mine but you can still get the flavor. Laissez le bon temps rouler!!!
You can tell when a real Cajun makes Boudin. He uses LIVER! Texans don’t use liver and they wrongly pronounce the “n”. No liver= not boudin. “Boodah”Great vid.
This sausage looks great if I ever get all the moving parts in on place. Love the channel. Im trying to find the link to the vidio where you showed how to sharpen the grinding plate and knife with the float glass and sandpaper. Please send my way with a link. As always , Thankyou!
I think because of the rice, Boudin has a tendency to stay REALLY hot, which I miscalculate and next thing you know I'm chokin' on steam. Love it though!
This is definitely something that I am looking to add to my food trailer I'm from New Orleans Louisiana in the Treme area I'm partially disabled I have a food trailer that I'm trying to use to help supplement my income.
OHHH, It's been a while (pre Katrina) since I've been out to Faubourg Tremé. How's the old neighborhood? Boudin would make a great addition to your food truck!! It keeps well, it's delicious, cheap to make, and people always love it!!
Is it possible for me to get to step by step recipe so that I can use my little meat grinder to make me a couple batches . I did not see the recipe on your link
Awesome video and thank you for posting. Did you remove the fat cap from the pork shoulder or did you include it in the mix? You know how some butts have a thick fat cap not sure if I just leave it or remove it. Thanks for your help.
That's because you can make it!! When you do make this you will know what every kitchen in south Louisiana smells like😉. If you have any issues I'm here to help!
Man, you got that South Louisiana way of saying boudin! I'm from where the Cajun were from 😊. Only thing is that boudin here is still made from blood and clove must be in it. Thanks for this video!!! Loved it! Reminded me of my grandma
This is next on the list to try. Curious if you make this and stuff it, would you put it in vac sealed bags and freeze at that point? Then pull out and cook with one of the above methods at a later date?
Hi Eric love the site , made my first batch of Bowden and it was good but not great , I used store bought Cajun spice which I think effected the end result , can you give a breakdown of a good Cajun spice blend ? Rod
would there be any reason to poach the boudin for a few minutes to cook the casing before vac sealing? I am worried about calling the Boudin fully cooked with the raw casing on the outside. Thoughts?
C'est Bonne! When does your store open so I can swing by and get several pounds for the winter? Crisp skin lets you break it open and dip crackers in it. Cajun Cooking is America's best.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Welcome to Celebrate Sausage Season 2. A big thanks goes out to The Sausage Maker for sponsoring this series. Check them out here and get you discount. (Expires October 31st)" Sausage Maker: tinyurl.com/yjsdm4dx Discount Code --- 2GUYS10
You can make boudin eggrolls too. I ran out of wrappers recently but had dumpling skins so I made fried boudin dumplings. I made a sauce to go with it. 1/2 cup mayo. 1/4 cup grain or creole mustard, 2tbsp horseradish, dash a hot sauce, dash of worcestershire sauce
Absolutely the best video I've seen on making boudin! You covered all the bases and they all looked so good! I would have to say that smoked is my favorite but boudin balls runs a close second to that. Thanks Eric!
Thanks Russ. I completely agree.
Smoke just masks the boudin's flavor. Smoked boudin is pretty rare here in Louisiana. I can't stand it. But I do like to crisp up my links on the grill.
Mmmm, DROOOL!! Around 65 years ago, I helped my father make sausage. I was having so much fun with the grinder/stuffer (manual, clamped to the kitchen table) I worked for HOURS turning that handle. I was so happy I did not even know it was WORK!! Aside from all the super delicious sausage we made, which, would last forever hanging in the back porch, it was a super staple food for us. Watching your face as you "quality tested" your work brought back heavenly memories of those days. I used to eat one of Dad's sausages (about a pound each) as a late evening snack. We never made any thing as veggie rich as yours but I sure made a lot of it disappear..Looks great to me and I thank you for a delicious trip down memory lane. Funny, now I look at what is available in stores and butcher shops today and I don't even get the desire to take any of it home. Been disappointed too many times. But, I remember a time......
One bite into the Boudin and the Louisiana accent starts coming back stronger 😂😂 awesome video, I'll be trying this
😂😂 So true!!
I noticed that too.
Yes! I noticed that too. His accent got stronger and stronger as the video went on. I’m like that too. I think he and I may be from the same part of Louisiana. Similar accent.
I live in (arguably) the boudin capitol of the world, and that's how we make it at home and in the stores here. Saturday morning without boudin is rare in many homes here. Great job!
Here in South Louisiana, we like to stuff the boudin ball with pepper jack cheese afterward the balls are fried golden brown.
So proud a cajun shows right way to fixe boudin and right way to eat it. But also has all the other good recipes I've been trying. Now I see why I don't need to alter seasonings of sausages I've made. Little woman very happy with the new non sulfide/sulfate curing that you guys carry. So thumbs up
Awww damn, IT BEGINS! Love this month.
Eric does such a great job in all his videos. I could watch them all day. This one was his best yet. Can't wait to try it out.
No Cajun recipe is complete without the trinity of onion, celery, and green peppers. thanks for the complete walk through on how to make Boudin sausage.
I have to say - I've never heard of Boudin until you posted this. I took a whim and made this using your recipe. What an incredible sausage. I made everything yesterday morning and smoked it for 4 hours last night. Cracked into some today. Wow! Thank you so much for expanding my creations! Your recipe and conversion tool made everything so incredibly easy. Thank you.
This has to be one of the best series of videos I have discovered on RUclips. Thank you for all the details and the recipes that we can easily customize the batch size.
Wow, thank you!
AHHHH…you make me miss home cher….can’t wait to have this taste of home in my kitchen tomorrow!! Thanks for sharing!
I am excited for the return of Celebrate Sausage. Great start!
I can vouch for your comment about soaking the casing for 24 hours. I did this by accident as an emergency came up as I was about to stuff casings. Mine actually sat in water in the frig for 2 days. What a difference in ease of usability! As you recommended, a little baking soda in the soaking water is now my routine. Pay attention to Eric’s tip here folks - it’s a winner!
Finally someone who did not put the rice through the grinder. Mine is a bit more basic no celery, bell peppers, or casing. I cut back on the spice some so it can be used in more to replace beef.
Oh my goodness I love this series above all else! Bless my grits, let DO IT!!!!
Fantastic video Eric! Boudin is something I have never tried. This video is definitely the one I'm going to follow as soon as I gather up the courage to make it. Great job amigo!
Thanks Joe. BTW. Smoking up some Chile Relleno sausages as we speak!!! 👍👍
@@2guysandacooler beautiful Eric! 🤘
Favorite steamed boudin is with kraut but then so is a bunch of other sausages. God Bless and stay safe.
Gone are the days where you have to do large amounts of research along with trial and error to figure some of this stuff out...just watch one of this Eric's videos! This was awesome, man. Thanks for sharing a piece of your childhood for everyone to enjoy.
oh, that crunch. amazing
I started laughing at the taste test section on this video. First, I've never seen you take more than one bite for a taste test, but you took about 3 to the ball, and then a couple on the smoked and steamed. I think you were really enjoying this because I swear I heard an accent come out. Thanks for the video. I happen to really enjoy boudin, so I'll be making this.
My favorite so far. Love how much Eric is getting into his heritage!
Boudin is boudin. I like them all.
Originally from LA! I love boudin but never made it!! I see boudin balls in my future!!!❤️
Oh my goodness, it's that time of the year again! Wooohooo!
I just printed this recipe and going to give it a try. I have been looking for a good authentic version and I think this is the one.
Thank you.
I loved seeing your passion for boudin. Great video😊👍
I also like to make boudin dolmas (stuffed grape leaves). Very yummy!!!!
Wow - what a treat to see your Boudin recipe. I'm making some soon! Thanks Eric!
Cajun andouille and boudin are two my all time favorites. Love all those flavors!
I love chaurice as well. He had a video on it last year. I made absolutely amazing gumbo and also jambalaya. Both very close to authentic.
So cool. I really enjoyed watching that. I’m in Atlanta now, but I grew up in Acadia and Jeff Davis parishes. I make my own boudin too, it was interesting to see how very different your techniques are from mine. Thank you! I really enjoyed that.
I'm so excited by the return of Celebrate Sausage! I had to follow this video with a few from last year just to get a proper sausage dose.
Many recipes (Issac Toups, for example) call for stuffing the casings while mixture is still hot/warm. Your thoughts?
Thank you for your very resourceful videos on sausage making. I am a beginner sausage maker and I'm facing a few issues with casings and the sausage mix. I'd be very glad to get solutions and learn more from you.
Man, I was waiting for you to go full on Southern comfort there for a moment lol, you really enjoyed that sausage dude ha ha ha, good stuff mate
Nice one for all my deer hunting crew here in Texas. Thank you !!!
One of the best foods in the world
Boudin stuffed chicken is great also.
Smoked boudain is my favorite but I love them all
It’s going to be a good month! Looking forward to tomorrow here in the uk
Very strong start!
This is the content I’m here for. LOVE me some boudin. Great video
Glad you enjoyed. Thanks for watching!
Pepper jack stuffed boudin balls are the best. Can't forget chicken cracklins and crawfish pistoletts though! Much love from Hammond, really enjoy your channel.
Great Video, I will definitely be making these sometime. I really enjoyed season 1 and am looking forward to season 2. Thanks for what you do.
I was always shown to cut the casting, scoop out some of the meat onto a saltine, hit it with a couple dashes of Tabasco, and enjoy.
OHHH Saltines, tabasco, and boudin!!! That's some good eaten!
I meant casings, sorry. Autocorrect and retinopathy are ruining my ability to communicate online
My step-father made also a chicken type of boudin. Only parts of a whole chicken he did not use was chicken breast, chicken neck, chicken bones and skin. The remaining parts of the chicken were put in the boudin giblets and all. I think he used 5 whole chickens to do it. The chicken necks and bones he used to make chicken stock. The chicken breasts he saved to make chicken jerkey.
OK, I was inspired by your video and just completed a batch. I made a bunch of smoked links and some balls. Even made a dipping sauce for the balls. Texture-wise this is unlike any other sausage I have eaten, and I'm not sure that I'm a fan - though the flavor is good. I have never had boudin before, so this was all new to me. Perhaps I did something wrong, but when I look at other photos online this seems pretty similar. I find it to be somewhat mealy. There is minimal binding of the meat mixture. Still a big fan of these videos that Eric produces, but this one will not be going into regular rotation at our house.
My favorite sausage! I need to try this ASAP!
I was born and raised around Lake Charles, love me some boudin
I know what you meat. BTW... That's my neck of the woods 😉
I almost wish i stumbbled on this recipe b4 the Andouille. I cant wait to try this. What method!!
Love stuffing fish with Boudin. It’s great off the grill or smoked. Grew up mainly eating steamed though, on crackers.
Your right though about it being too wet. First time I made it by myself, was not pretty once I started trying to stuff the casing. Liquid under pressure not good. 😂
You cant tell you're from southern Louisiana......until you say Boudin. Great Video! keep em coming!
The more boudin he eats the more his south Louisiana accent come out. Is boudin rouge the same as boudin just with blood added or is there a significant difference in preparation. I love boudin in any form and Cajun and Creole food in general.
I'm a local and we eat the whole thing.. the skin pops when we take a bite. To good to waste. Great video
Love me some Boudin! Living now near Kansas City, I will have to make my own if I want any since it is fairly unknown here.
Eric's southern accent got stronger and stronger the more boudin he ate lol
You can also cook the stuff so the casing is crispy in a skillet.
At 16:24: Spectacular and helicopter hand motion! 🤣
People who watch Cuore di cioccolato will get the reference... 🤭
Edit: timestamp
I lived in Texas for 13 years and my two favorite things were fajitas and boudin
Awesome 😎 ❤ easy to follow 👍
Great video, thank you! This is at the top of my priority list now :)
Hello. I will do it. Merci. Je vais me régaler avec vos 3 recettes en une préparation. A bientôt.
Great Kick off Eric! I love your Boudin, especially the Boudin balls! I use chicken liver in mine but you can still get the flavor. Laissez le bon temps rouler!!!
Look delicious 👍
You can tell when a real Cajun makes Boudin. He uses LIVER! Texans don’t use liver and they wrongly pronounce the “n”. No liver= not boudin. “Boodah”Great vid.
What a great video.
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
I love boudin.
Here before 1 million views. To the moon!! 🚀🚀🚀
This sausage looks great if I ever get all the moving parts in on place. Love the channel. Im trying to find the link to the vidio where you showed how to sharpen the grinding plate and knife with the float glass and sandpaper. Please send my way with a link. As always , Thankyou!
I think because of the rice, Boudin has a tendency to stay REALLY hot, which I miscalculate and next thing you know I'm chokin' on steam. Love it though!
here is one sausage that I would love to be able to make. Pennsylvania dutch sweet Lebanon balony. I miss getting it from when I lived in Philadelphia
We will be making it on this year's show 😀
Central Texas Dried sausage video next??? Great vids!
Another one on my must try list. Stoked for Celebrate Sausage Season 2, but I am already thinking of the withdrawals I will have in November ;)
I feel your pain!!😂😂
This is definitely something that I am looking to add to my food trailer I'm from New Orleans Louisiana in the Treme area I'm partially disabled I have a food trailer that I'm trying to use to help supplement my income.
OHHH, It's been a while (pre Katrina) since I've been out to Faubourg Tremé. How's the old neighborhood?
Boudin would make a great addition to your food truck!! It keeps well, it's delicious, cheap to make, and people always love it!!
Is it possible for me to get to step by step recipe so that I can use my little meat grinder to make me a couple batches . I did not see the recipe on your link
Of Course. Here you go. twoguysandacooler.com/cajun-boudin/
Let me know how it goes!!
I just found your page... congratulations on season 2, looking forward to watching all of season 1...
Great content,as always!
Awesome video and thank you for posting. Did you remove the fat cap from the pork shoulder or did you include it in the mix? You know how some butts have a thick fat cap not sure if I just leave it or remove it. Thanks for your help.
I really like boudin balls with a chunk of pepper jack cheese in the middle. Otherwise smoked is the way to go!
You make me think I can make this!! It's my dream to move to LA just to eat the food!
That's because you can make it!! When you do make this you will know what every kitchen in south Louisiana smells like😉. If you have any issues I'm here to help!
"Ait so today we gonna eat some bootang!"
Well gawdamn me, I'm in.
Nice job Eric! I do pork boudin and crawfish boudin. Both delicious./
what is the best way to use dried herbs in sausage rehydrate before mixing or mix dry and let the moisture in the meat rehydrate them ?
I mix them dry but either way will work
KILLER STUFF !!!
Man, you got that South Louisiana way of saying boudin! I'm from where the Cajun were from 😊. Only thing is that boudin here is still made from blood and clove must be in it. Thanks for this video!!! Loved it! Reminded me of my grandma
LOL. Nice!! Our clan is from Iota, Louisiana but descended from Acadia a long time ago....
This is next on the list to try. Curious if you make this and stuff it, would you put it in vac sealed bags and freeze at that point? Then pull out and cook with one of the above methods at a later date?
Love me some smoked boudin.
Have you eaten Boudin fried pies? Cher, its so good
Celebrate Sausage 2021!!!!!
Hi Eric love the site , made my first batch of Bowden and it was good but not great , I used store bought Cajun spice which I think effected the end result , can you give a breakdown of a good Cajun spice blend ?
Rod
Smoked looks great
The only way that I enjoy boudin is when it’s smoked, it covers up the liver taste completely, and the boudin balls are good too
would there be any reason to poach the boudin for a few minutes to cook the casing before vac sealing? I am worried about calling the Boudin fully cooked with the raw casing on the outside. Thoughts?
I stuff mine warm and also blanch. But when you're heating it up to eat that should be sufficient enough to cook the casing.
Your Cajan came out after you tasted the sausage. Maybe make a Taso sausage? Great video.
C'est Bonne! When does your store open so I can swing by and get several pounds for the winter? Crisp skin lets you break it open and dip crackers in it. Cajun Cooking is America's best.
Not sure if it's been requested yet but a recipe for Lebanon Bologna would be awesome!
It's in this year's show 😀😀
The Cajun accent came screaming out on this one, Eric!
😂😂
Scotch eggs would be good with boudin
Hey Eric great video, if you can do a video on South African droe worse, a much beloved charcuterie from my home country that'll be much appreciated
Any chance you can do Kashanka the Polish blood sausage?