Boudin Blanc Sausage Mix And Match Version Recipe 415 Food

LOUISIANA BOUDIN SAUSAGE

Steps:

• Chop the meats, liver and fat into chunks that will fit in the grinder. Mix the meats, liver and fat with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and either the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and set in the fridge at least an hour, and up to a day.
• Put the contents of the container into a large pot and pour in enough water to cover everything by an inch or two. Bring to a simmer and cook gently until everything is tender, at least 90 minutes and up to 3 hours. Strain the cooking liquid (you'll need it later) and spread the meat, fat and veggies out on a sheet pan to cool.
• When everything is cool enough to handle, grind it through the coarse die (6.5 mm) on your grinder. You can also hand chop everything.
• Put your meat mix into a large bowl and add the cooked rice, parsley and green onions. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for 3 to 5 minutes so you make a more cohesive mixture to stuff into a casing. You now have boudin.
• You can just shape the mixture into balls and fry them (they're awesome), or use your boudin as stuffing for something else, like a turkey. Or you can case it. Stuff the boudin into hog casings, and while you're doing it, get a large pot of salted water hot -- not simmering, just steaming. You want the water to be about 165ºF to 170ºF. Poach the links for 10 minutes, then serve. If you are not serving them right away, no need to poach the links yet.
• Boudin does not keep well, so eat it all within a couple days. It does freeze reasonably well, however.

BOUDIN BLANC SAUSAGE - MIX AND MATCH VERSION RECIPE - (4.1/5)

Steps:

• If using just the pork chunks, place them in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rises to the surface. Add 2 cups of onion, the bay leaf, peppercorns and 1 teaspoon salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. If using the pork and chicken combo, cut in one-inch chunks and put through a meat grinder. If using the boiled pork chunks, put them, along with the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, coriander, sage, cayenne, white and black pepper and the remaining 4 teaspoons of salt. Knead vigorously with both hands until all ingredients and evenly blended. Taste for seasoning. Stuff sausage into casings. Refrigerate for 3-4 days, turning each day to let the sausages dry and cure. Freeze what is not going to be used within a week.

BOUDIN BLANC

Steps:

• Soak the bread crumbs in the cream until soft.
• Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.

BOUDIN SAUSAGE BALLS

Steps:

• To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer until the pork and liver are tender, 1 1/4 to 1 1/2 hours.
• Remove from the heat and drain, reserving the broth.
• Using a meat grinder with a 1/4-inch die or in a food processor, grind the pork mixture, 1/2 cup parsley, and 1/2 cup green onions. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, and black pepper. Add the broth, 1/2 cup at a time, to make a smooth, firm paste, and mix thoroughly. Adjust the seasoning, to taste. Let sit until cool enough to handle.
• In a large pot, preheat the vegetable oil to 360 degrees F.
• In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another bowl, beat the eggs with the water and 1 teaspoon of Essence to make an egg wash. In a third bowl, season the bread crumbs with the remaining tablespoon of Essence.
• Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
• Using a slotted spoon, slide the balls in batches into the oil and fry, turning, until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with Essence.
• To serve, place several boudin balls on a plate and garnish with chopped parsley. Serve with Creole Tartar Sauce on the side.
• Combine all ingredients thoroughly.
• Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
• Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.

BOUDIN BLANC

Steps:

• Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
• Combine bread cubes and milk in pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
• Melt 1 tablespoon butter in a large skillet. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and all liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
• Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, creme fraiche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix well with your hands until well combined.
• Beat egg whites with an electric mixer in a large bowl until stiff, then gently fold into sausage mixture. Fold in parsley and truffle shavings. Cover mixture and chill for 1 hour.
• Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
• Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
• Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
• Heat a large pot of water until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering over low heat. Water temperature should be about 200 degrees F (95 degrees C). Keep sausages in the simmering water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking.
• Melt remaining 2 tablespoons butter in a skillet over medium heat. Add sausages and brown for about 7 minutes per side.

BOUDIN SAUSAGE

Steps:

• In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.

CREOLE BOUDIN

Steps:

• Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
• Grind the meats and cooked onion and garlic while they're still hot, you could also chop this by hand.
• For the Rice:.
• In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
• When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
• Stuff into prepared hog casings , or form into patties or balls for pan frying.
• To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.

GRILLED CHICKEN SAUSAGE "BOUDIN BLANC" HOT DOGS

Steps:

• To begin making the pickled watermelon rinds, cut green outer-skin from rind and discard. Cut enough rind into 1 x ½ -inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot, then bring to boil. Add rind and boil until tender, about 5 minutes. Strain, then transfer rinds to a large metal bowl. Combine remaining 1 teaspoon salt, sugar, cider vinegar, cloves, peppercorn, cinnamon, pickling spice, allspice, and ginger, in a large heavy saucepan. Bring to boil stirring until sugar dissolves. Pour mixture over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged under pickling liquid. Cover and refrigerate at least 8 hours or overnight. Strain liquid from rinds, reserving both pickling liquid and rinds. In a saucepan, bring liquid to boil, and pour over rinds again. Cover and refrigerate overnight. Jar and store for up to 2 weeks.
• For the watermelon jalapeno salsa, soak minced red onions, jalapeños and salt in lemon juice for 5 minutes, then add watermelon, cilantro and mix. Adjust seasoning and serve.
• Boil a large pot of water. Once boiling reduce temperature to medium low to simmer. Poach sausages until par cooked, about 4-5 minutes. Once sausages are par-cooked, remove from water, and transfer to a plate and pat dry. Meanwhile heat a grill to medium. Brush sausages with oil to prevent sticking. Arrange sausages on grill over indirect heat. This will keep sausages from dripping oil and burning. Grill until crisp and browned, not black, about 5 minutes. Transfer sausages to a plate, and let rest for a few minutes. Place sausages inside of bun. Dollop 2 ounces of watermelon salsa and 1 ounce of pickled watermelon rinds over sausage. Top with chopped cilantro and serve.

BOUNTY BOUDIN BLANC

Steps:

• Place ground meats in large pot and cover with water. Bring to boil and cover. Simmer for 3 to 4 hours or until well cooked. Pour off excess liquid and save.
• Grind onions, peppers, celery and garlic using grinder or blender.
• Mix meat and veggies then add your rice. Use 1 large bowl or 2 small bowls.
• Combine the accent, salt, pepper and mix well. Then add to other ingedients and mix well. sample at random to make sure seasoning is uniform. If it is too dry ass some of the meat liquid.
• Fill casings using sausage stuffer or a meat grinder attachment. Twist casing every 6 to 10 inches. Flip to right then to left. This makes your links. Tie the ends
• To heat place in boiling water for 30 minutes or microwave for 15-30 seconds.
• Freezes.
• To quote the author of the recipe Mrs. William E Shaddock says "Makes a ton".
• Note: The rice: meat is a 2:1 ratio. The servings is sheer guess-timent.

WHITE BOUDIN - BOUDAIN BLANC -LOUISIANA PORK AND RICE SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Place the pork steak pieces, pork liver and 7 cups of stock in large saucepan; cover and bring to a boil over high heat, stirring occasionally.
• Remove cover and continue boiling for about 15 minutes, stirring occasionally and skimming foam.
• Reduce heat to simmer, tilt the lid and cook for about two hours or until the meat falls from the bones (more stock may be added as needed).
• Transfer the meat and fat to a large bowl; strain the stock the meat was cooked in and reserve two cups (you may need to add more stock to make up the two cups).
• Remove bones, being cautious of the very small ones.
• Place the meat and fat in your grinder using a coarse disc and grind into a large bowl.
• Stir in 6 cups of the rice, vegetables, 2 1/2 teaspoons cayenne, salt and pepper.
• Taste and adjust seasonings, adding more cayenne if desired.
• Stir in the reserved two cups of stock, mixing well (you're looking for a moist but not runny mixture).
• If the mixture is too runny add more rice; if not moist enough add a little more stock.
• Fill the casings while the mixture is still hot and make links by twisting the sausage where you wish the links to be.
• Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
• Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
• Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
• Drain and let rest for about 15 minutes before slicing; serve while warm.

RED BOUDIN - BOUDAIN ROUGE - CAJUN BLOOD SAUSAGE

Steps:

• Combine 2 quarts of the pork stock with the pork steak, onions, 2 1/2 teaspoons red pepper, minced garlic, and 1 tablespoon of the salt in a Dutch oven or large saucepan.
• Bring to a boil over high heat; continue boiling for 90 minutes, stirring occasionally (turn the meat periodically if not totally submerged in the liquid) and adding more stock or water near the end if needed to keep the meat covered with liquid.
• While the meat is cooking, assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
• Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
• Rinse under cool running water.
• To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
• If you spot any holes in the casing at this time, discard or cut the damaged bit off.
• Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
• Transfer cooked meat to a bowl to cool, leaving the pot with the boiling stock over high heat.
• Add the liver to the pot and cook about 3 minutes, turning meat once if it's not completely submerged in the stock.
• Remove pot from the heat, remove the liver and set aside.
• Strain the stock, reserving it and the strained onions and garlic separately.
• Cut the pork meat and liver into about 2" cubes, discarding the bones.
• Grind the meat and fat in a meat grinder, using coarse grinding disc (about 3/8" holes).
• In a large bowl or pan, combine the ground meat, rice, reserved onions and garlic, green onions, parsley, garlic powder, 1 cup of the reserved stock and the remaining 1 tablespoon plus 1/2 teaspoon ground red pepper and 1 1/4 teaspoons salt; mix thoroughly (mixture should be moist and taste peppery. If red pepper taste is not clearly present, add a little more. If not moist, a little more stock or water may be added, but take caution that the mixture isn't runny).
• Stir in pork blood, mixing well.
• While the mixture is still hot, fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
• Carefully place the sausages in a large saucepan or Dutch over.
• Cover with reserved 2 cups stock, adding water if necessary to cover.
• Heat over high heat until water reaches 180F (just below a simmer, keeping at that temperature to prevent the sausages from bursting) and continue cooking until the sausage is heated through and the flavors blend, 15 to 20 minutes.
• Drain and let rest about 15 minutes before slicing; serve immediately.
• If you don't plan to serve the boudin right away, immediately pack it in Ziploc bags and give it a rapid cooling in an ice water bath for about 90 minutes or until a thermometer reads 40F or less.
• Poaching the boudin before the rapid cooling will give it a longer life.
• To reheat, poach in 175F to 180F water as directed above.