Boudin, it’s what’s for dinner, and lunch, and breakfast

As part of our Christmas dinner, we are making “Boudin Stuffed Turkey Breast (recipe to follow). Rather than buy boudin, we decided to make our own. It’s a fairly laborious process, but the boudin is the best I’ve ever tasted. It’s also incredibly versatile. Apart from using it with the turkey, you can do all kinds of interesting stuff with it.

I am just finishing two beignets, stuffed with boudin. I prefer them savoury, but Angela is eating hers with powdered sugar and is loving those. They remind me quite a bit of Indian Samosas. Boudin balls are next!

Boudin recipe – from Real Cajun by Donald Link (we’ll add the book to our online bookshelf as soon as we stop using it!) Makes about 4 lbs.
Ingredients:
2 lbs boneless pork shoulder, cut into 1 inch cubes
1/2 lb pork liver, cut into 1 inch cubes
1 small onion, chopped
2 celery stalks, chopped
1 poblano, remove stem and seeds, chop
3 jalapeño peppers, remove stems and seeds, chop
6 cloves garlic, roughly chopped
4 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1/2 teaspoon curing salt (contains sugar, nitrates, etc)
1 (or more, heh) teaspoon cayenne pepper – (we put about a tablespoon in ours)
1 teaspoon chilli powder
7 cups cooked white rice
1 cup chopped fresh parsley
1 cup chopped scallions both green and white parts (green onions, oh Booker T.)
4 – 6 feet of sausage casings – We have not put our boudin into sausage casings as the recipes we are using the boudin with all call for the boudin to be as naked as can be.

Boudin - simmering the meat

Instructions

  1. In a bowl, mix the liver with the pork, veggies and seasonings, and leave in the fridge for an hour, preferably more. We leave ours overnight and I think it shows.
  2. Place marinaded mixture in a large pot and cover the meat with about an inch of water.
  3. Bring to the boil then reduce to a slow simmer.
  4. Simmer for about 1 hr 45 mins until the meat is tender (ours needed an additional 15 mins).
  5. Strain the meat, hang on to the liquid – you’ll be using it
  6. After cooling for about 5 mins, grind the meat using a course grind.  Can also be chopped up with a knife.
  7. In a large bowl mix in the cooked rice, the parsley, scallions, and the liquid that you saved. Stir vigorously for about 5 minutes, or until your arm gets tired. The rice will absorb all of the liquid and your boudin is born!

Enjoy whatever you choose to do with your boudin, be it in sausages, or in beignets, or in practically hundreds of possible ways.

Please leave a Reply: