I miss the unlimited availability of boudin in Louisiana. I've only seen it
a couple of times since leaving there in other states. Anyone know a good
recipe? I could order some from The Boudin King, which I may have to do.

Steve

SteveB wrote on Fri, 6 Feb 2009 12:03:22 -0700:

> I miss the unlimited availability of boudin in Louisiana. I've only
> seen it a couple of times since leaving there in
> other states. Anyone know a good recipe? I could order some from The
> Boudin King, which I may have to do.

A bit OT from your question but what is boudin? Is it like "boudin
blanc" or "boudin noir" (English: white or black pudding.) ?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

modom (palindrome guy) wrote:

>
> Boudin in Louisiana is a pork, pork liver and rice sausage in natural
> casing. Its name is French, but it isn't really the same as French
> boudin blanc. In the 250 years or so the Acadians have lived in south
> Louisiana, the recipes for things like boudin have evolved both in
> Acadiana and in France. Andouille is a case in point, as is
> remoulade.
>



Interesting. My kids came home from Colorado History class in high
school with the information that the plainsmen, after slaying a bison,
would disembowel it and tie off the full small intestines, cook them
over an open fire, and eat them. Back then they were called "boudin".

We were all suitably grossed out.

gloria p

In article >,
"SteveB" > wrote:

> I miss the unlimited availability of boudin in Louisiana. I've only seen it
> a couple of times since leaving there in other states. Anyone know a good
> recipe? I could order some from The Boudin King, which I may have to do.
>
> Steve

Bruce Aidells had a good recipe but it was a bit on the complicated
side. Some folks just use their dirty rice recipe and stuff it into
casings. I'v e made it with ground pork, including some liver, sauted
over moderate heat with chopped green onions, parsley, and garlic. I
added rice cooked in flavorful chicken stock and seasoned with bay,
thyme, salt and white pepper, and pepper flakes to taste. Then mix it
all well and stuff it, and, then steam it for 30 minutes. I use 34mm
casings.

D.M.

Gloria P > wrote in news:6v468cFi693pU1
@mid.individual.net:


> Interesting. My kids came home from Colorado History class in high
> school with the information that the plainsmen, after slaying a bison,
> would disembowel it and tie off the full small intestines, cook them
> over an open fire, and eat them. Back then they were called "boudin".
>
> We were all suitably grossed out.
>


As I am now!!


--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

In article >,
"SteveB" > wrote:

> I miss the unlimited availability of boudin in Louisiana. I've only seen it
> a couple of times since leaving there in other states. Anyone know a good
> recipe? I could order some from The Boudin King, which I may have to do.
>
> Steve

Good gods Steve! Just get yourself a sausage stuffer. ;-) That stuff is
cheap and easy to make. :-)
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

"James Silverton" > wrote in message
...
> SteveB wrote on Fri, 6 Feb 2009 12:03:22 -0700:
>
>> I miss the unlimited availability of boudin in Louisiana. I've only seen
>> it a couple of times since leaving there in
>> other states. Anyone know a good recipe? I could order some from The
>> Boudin King, which I may have to do.
>
> A bit OT from your question but what is boudin? Is it like "boudin blanc"
> or "boudin noir" (English: white or black pudding.) ?
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

I figured the ones who knew about it would reply, and those who didn't would
inquire. In southern Louisiana, there are Mom and Pops stores about every
block. They make and sell all kinds of fresh stuff like boudin, gratons,
and "plate lunches". The meat is usually freshly slaughtered. Boudin is a
rice sausage made fresh daily of rice, meat, and spices. Delicious.
Gratons are deep fried pig skin with some meat on them. Plate lunches are
whatever the specialty of the day is, but usually a meat main course, rice
or potatoes, and a vegetable, lots of times greens. A generous portion for
a fair price popular with office workers, construction workers, and just
people who want a fast lunch. Boudin is a pleasantly spiced dish, more of a
rice dish in a casing, and not the harder consistency of sausage. If you
cut them open, you just have rice with meat. It comes fully cooked, but can
be rewarmed in hot water, microwaved, or fried to reheat. The spiciness
comes from just a bit of hot pepper, but mostly the black pepper, onion, and
green peppers in the mix. They do have variations of hotness that reflect
how much cayenne is used.

These roadside markets are a great source of fresh cuts of meat, and things
you just can't get at a store. Like a hog's head to make head cheese.
Fresh thick cut slab bacon. Salt pork. THICK pork chops with homemade meat
stuffing. Or a barnyard rooster to make "real" gumbo. You tell them what
you want, then stop by the next day to pick it up unless they have it, and
then they will cut it for you on the spot. I was in northeast Houston one
time, and stopped at a rural market. It had those white enameled meat cases
with the glass front. Inside laying side by side all skinned and dressed
were a possum and a raccoon.

The things I miss about Louisiana: the fishing, the food, and the people.
The things I don't miss: mosquitos, humidity, and rain.

I lived there about eight years, working in the Gulf of Mexico. I've been
in every boat landing between Venice, La, and Freeport Tx. And most of the
little stores and groceries along that route.

Steve

On Sat, 07 Feb 2009 01:27:36 +0000, PeterL wrote:

> Gloria P > wrote in news:6v468cFi693pU1
> @mid.individual.net:
>
>
>> Interesting. My kids came home from Colorado History class in high
>> school with the information that the plainsmen, after slaying a bison,
>> would disembowel it and tie off the full small intestines, cook them
>> over an open fire, and eat them. Back then they were called "boudin".
>>
>> We were all suitably grossed out.
>>
>>
>
> As I am now!!

Yeah... you're more of a colon afficonado.

"SteveB" > wrote in message
...
>I miss the unlimited availability of boudin in Louisiana. I've only seen
>it a couple of times since leaving there in other states. Anyone know a
>good recipe? I could order some from The Boudin King, which I may have to
>do.
>
> Steve
Back in TN I could find Boudin (white as opposed to red which should be
really, really fresh) at Schnuck's Supermarket. There was a local guy who
made it. Before that my ex-fiance Ray brought it to me from Lousiana. Here
in SC I can find it at the meat market but it's sold frozen (ditto Andouille
or Chaurice sausage and even Tasso).

I haven't bought any Boudin lately but it's nice.

Jill

"Gloria P" > wrote in message
...
> modom (palindrome guy) wrote:
>
>>
>> Boudin in Louisiana is a pork, pork liver and rice sausage in natural
>> casing. Its name is French, but it isn't really the same as French
>> boudin blanc. In the 250 years or so the Acadians have lived in south
>> Louisiana, the recipes for things like boudin have evolved both in
>> Acadiana and in France. Andouille is a case in point, as is
>> remoulade.
>>
>
>
>
> Interesting. My kids came home from Colorado History class in high school
> with the information that the plainsmen, after slaying a bison,
> would disembowel it and tie off the full small intestines, cook them over
> an open fire, and eat them. Back then they were called "boudin".
>
> We were all suitably grossed out.
>
> gloria p

Lewis and Clark (one of them) commented on how good the "boudin blanc" one
of the Frenchmen on the expedition (or one they met along the way) was.

Steve

"Don Martinich" > wrote in message
...
> In article >,
> "SteveB" > wrote:
>
>> I miss the unlimited availability of boudin in Louisiana. I've only seen
>> it
>> a couple of times since leaving there in other states. Anyone know a
>> good
>> recipe? I could order some from The Boudin King, which I may have to do.
>>
>> Steve
>
> Bruce Aidells had a good recipe but it was a bit on the complicated
> side. Some folks just use their dirty rice recipe and stuff it into
> casings. I'v e made it with ground pork, including some liver, sauted
> over moderate heat with chopped green onions, parsley, and garlic. I
> added rice cooked in flavorful chicken stock and seasoned with bay,
> thyme, salt and white pepper, and pepper flakes to taste. Then mix it
> all well and stuff it, and, then steam it for 30 minutes. I use 34mm
> casings.
>
> D.M.

I used to watch them make it, and they could do it in a flash. Same with
gratons. One little store would sell a lot in a day, and everyone made it
fresh daily. Any Coonass there could tell if it was day old, and that was a
hanging offense in that part of "da woooods".

Steve

On Feb 6, 1:03*pm, "SteveB" > wrote:
> I miss the unlimited availability of boudin in Louisiana. *I've only seen it
> a couple of times since leaving there in other states. *Anyone know a good
> recipe? *I could order some from The Boudin King, which I may have to do.
>
> Steve

I eat it but don't do it. So many brands and they are all different
and not all local anymore. It's a peasant food and the high falutin in
N.O. either don't eat it or don't admit they eat it. I like the taste
but Trillin's version of breaking the tip and squirting it into your
mouth doesn't really appeal to me.

SteveB wrote:

> I miss the unlimited availability of boudin in Louisiana. I've only seen
> it a couple of times since leaving there in other states. Anyone know a
> good recipe? I could order some from The Boudin King, which I may have to
> do.

This recipe is from _Some Like It Hotter_:

Boudin
Beef, Pork, and Rice Sausage

"In Cajun country 'boudin' refers to the finest sausage I have ever eaten.
The recipe here is considerably toned down from its original form. I am
allowing that all of you may not yet be members of the Galvanized Gullet.
However, if you are made of sterner stuff, then by all means add more
chiles, more Tabasco, and more cayenne. A really fine 'bate' of Cajun boudin
will cross your eyes and clear your sinuses."

Makes about 4 yards

2 pounds ground beef
2 pounds ground pork
4 cups "al dente" steamed rice
4 large onions
20 teeth of garlic or more
6 small fresh hot chiles
2 celery stalks
2 large bell peppers, preferably 1 of them red
2 medium leeks, including 4 inches of the green
6 green onions, including the tops
1 cup minced fresh parsley
1/3 cup minced fresh cilantro
1 teaspoon crushed dried chiles
1 teaspoon coarsely ground black pepper
2 tablespoons sugar
1 teaspoon dried mixed herbs (Italian seasoning)
Salt to taste
4 yards hog casings

Put the meats and rice into a large bowl. Very finely mince all the
vegetables. WATCH MY LIPS! I said very finely mince. I DID NOT say, make
into mush. Therefore, if you have a quick thumb on the button and truly can
make your food processor produce a pile of nice fluffy FINELY MINCED veggies
and not baby food, then by all means use it. If not, then put the thing away
and use a good knife, a very sharp knife. You will probably have to
resharpen it several times during the process. Is that clear?

Add the finely MINCED veggies to the meat and rice and sprinkle over all of
the remaining ingredients, except the hog casings, of course. Mix
exceedingly well. The only way you are going to be able to do this is to
climb into that bowl with both hands and start kneading. If you have long
fingernails you may wish to wear a pair of rubber gloves. To test for
seasoning, make a small patty and fry it in a bit of oil. Adjust the
seasoning. If you are of stout enough makeup then do by all means add more
chiles, either fresh or crushed dried chiles.

Mix thoroughly after adding more seasonings. Cut the hog casing into lengths
about 1 yard long. Using a sausage stuffer, stuff the goop in the bowl into
the casings, packing it in firmly but not tightly, or they will burst in the
cooking. Tie off. With a skewer, pierce the boudin all over. This is also a
precaution to hopefully keep the sausages from bursting.

Using a heavy container -- roasting pan, casserole, wok, or Dutch oven --
with a tight-fitting lid, coil the boudin around themselves to they lie in
flat layers in the container. Pour in water enough to come just level with
the top of the boudin. Put on the lid and simmer over low heat for 1 1/2 to
2 hours.

Leave the sausage in its cooking liquid until cool. Carefully lift the
lengths of boudin out of the cooking vessel and place in a colander. Rinse
under running water to remove the grease that has adhered to them during
cooking. Pat dry. Boudin is good at room temperature or as a snack like
salami, or steamed and served hot as the main course of a meal.


Bob

In article >,
"Bob Terwilliger" > wrote:

> Makes about 4 yards
>
> 2 pounds ground beef
> 2 pounds ground pork
> 4 cups "al dente" steamed rice
> 4 large onions
> 20 teeth of garlic or more
> 6 small fresh hot chiles
> 2 celery stalks
> 2 large bell peppers, preferably 1 of them red
> 2 medium leeks, including 4 inches of the green
> 6 green onions, including the tops
> 1 cup minced fresh parsley
> 1/3 cup minced fresh cilantro
> 1 teaspoon crushed dried chiles
> 1 teaspoon coarsely ground black pepper
> 2 tablespoons sugar
> 1 teaspoon dried mixed herbs (Italian seasoning)
> Salt to taste
> 4 yards hog casings

Sounds good, but I'd skip the cilantro and add a bit of cayenne. ;-d
--
Peace! Om

"Criminals thrive on the indulgence of societies understanding."

-- From "Batman Begins"

"Bob Terwilliger" > wrote in message
...
> SteveB wrote:
>
>> I miss the unlimited availability of boudin in Louisiana. I've only seen
>> it a couple of times since leaving there in other states. Anyone know a
>> good recipe? I could order some from The Boudin King, which I may have
>> to
>> do.
>
> This recipe is from _Some Like It Hotter_:
>
> Boudin
> Beef, Pork, and Rice Sausage
>
> "In Cajun country 'boudin' refers to the finest sausage I have ever eaten.
> The recipe here is considerably toned down from its original form. I am
> allowing that all of you may not yet be members of the Galvanized Gullet.
> However, if you are made of sterner stuff, then by all means add more
> chiles, more Tabasco, and more cayenne. A really fine 'bate' of Cajun
> boudin
> will cross your eyes and clear your sinuses."
>
> Makes about 4 yards
>
> 2 pounds ground beef
> 2 pounds ground pork
> 4 cups "al dente" steamed rice
> 4 large onions
> 20 teeth of garlic or more
> 6 small fresh hot chiles
> 2 celery stalks
> 2 large bell peppers, preferably 1 of them red
> 2 medium leeks, including 4 inches of the green
> 6 green onions, including the tops
> 1 cup minced fresh parsley
> 1/3 cup minced fresh cilantro
> 1 teaspoon crushed dried chiles
> 1 teaspoon coarsely ground black pepper
> 2 tablespoons sugar
> 1 teaspoon dried mixed herbs (Italian seasoning)
> Salt to taste
> 4 yards hog casings
>
> Put the meats and rice into a large bowl. Very finely mince all the
> vegetables. WATCH MY LIPS! I said very finely mince. I DID NOT say, make
> into mush. Therefore, if you have a quick thumb on the button and truly
> can
> make your food processor produce a pile of nice fluffy FINELY MINCED
> veggies
> and not baby food, then by all means use it. If not, then put the thing
> away
> and use a good knife, a very sharp knife. You will probably have to
> resharpen it several times during the process. Is that clear?
>
> Add the finely MINCED veggies to the meat and rice and sprinkle over all
> of
> the remaining ingredients, except the hog casings, of course. Mix
> exceedingly well. The only way you are going to be able to do this is to
> climb into that bowl with both hands and start kneading. If you have long
> fingernails you may wish to wear a pair of rubber gloves. To test for
> seasoning, make a small patty and fry it in a bit of oil. Adjust the
> seasoning. If you are of stout enough makeup then do by all means add more
> chiles, either fresh or crushed dried chiles.
>
> Mix thoroughly after adding more seasonings. Cut the hog casing into
> lengths
> about 1 yard long. Using a sausage stuffer, stuff the goop in the bowl
> into
> the casings, packing it in firmly but not tightly, or they will burst in
> the
> cooking. Tie off. With a skewer, pierce the boudin all over. This is also
> a
> precaution to hopefully keep the sausages from bursting.
>
> Using a heavy container -- roasting pan, casserole, wok, or Dutch oven --
> with a tight-fitting lid, coil the boudin around themselves to they lie in
> flat layers in the container. Pour in water enough to come just level with
> the top of the boudin. Put on the lid and simmer over low heat for 1 1/2
> to
> 2 hours.
>
> Leave the sausage in its cooking liquid until cool. Carefully lift the
> lengths of boudin out of the cooking vessel and place in a colander. Rinse
> under running water to remove the grease that has adhered to them during
> cooking. Pat dry. Boudin is good at room temperature or as a snack like
> salami, or steamed and served hot as the main course of a meal.
>
>
> Bob

Thank you, thank you, thank you. Now where do I get a sausage stuffer at a
good price?

Steve

In article >,
"Bob Terwilliger" > wrote:
<snip>
> Boudin
> Beef, Pork, and Rice Sausage
>
<snip recipe>
>
> Bob

When I saw Bob's recipe I thought it had to be all wrong. Where's the
pork liver? I had convinced myself somehow that liver was necessary for
something to become Boudin blanc. I looked at the half dozen or so
recipes I had filed away and was surprised to find half of them, like
Bob's, had no call for liver. So I'm wrong again. What do you expect?
I'm not a Cajun and never heard of Boudin until I moved south from Ohio.

Here's a recipe like one we made a few years ago. Our butcher had no
pork liver. He called a few of his competitors looking for it for us. No
luck so we used calf liver. (I think we cut down on the quantity a
little bit.) It turned out pretty good. And it wasn't that difficult to
do.

Boudin blanc ("white boudin")

€ 3 pounds boneless pork butt or shoulder, in large chunks
€ 1 pound pork liver
€ 3 cups raw long grain rice
€ 4 medium yellow onions, quartered
€ 2 bunches green onions, chopped
€ 1 tablespoon garlic, finely minced
€ 4 tablespoons parsley, finely chopped
€ 2 tablespoons salt
€ 1 tablespoon cayenne pepper
€ 2 teaspoons freshly ground black pepper
€ 2 teaspoons white pepper

Place the pork and pork liver in separate saucepans, cover with water,
then bring to a boil. Reduce heat, skim and simmer until tender, about 1
hour. Cook the rice.
Remove the cooked pork and liver and let cool. Discard the liver stock.
Reserve 1 pint of the pork stock and discard the rest. Put the pork,
liver and onions through a meat grinder with a medium disc. Transfer the
mixture to a large bowl and mix in the green onions, garlic, parsley,
salt, peppers and cooked rice. Adjust seasonings.
Stuff into sausage casings. Boudin links are generally about a foot
long. You can also serve it out of the casing as a rice dressing.
To heat and serve boudin, place in a 350 oven for 10-15 minutes, until
the boudin is heated through and the skin is crackly. Serve hot, with
crackers and beer.

As I said, I'm not a Cajun. But I wish I was.

Regards from the Ozarks,
Dave W.

In article >,
"SteveB" > wrote:


> > Leave the sausage in its cooking liquid until cool. Carefully lift the
> > lengths of boudin out of the cooking vessel and place in a colander. Rinse
> > under running water to remove the grease that has adhered to them during
> > cooking. Pat dry. Boudin is good at room temperature or as a snack like
> > salami, or steamed and served hot as the main course of a meal.
> >
> >
> > Bob
>
> Thank you, thank you, thank you. Now where do I get a sausage stuffer at a
> good price?
>
> Steve

If you are only making 2 or 3 pounds, you can stuff by hand using a
stuffing tube. You'll probably have to pay $50 plus for a decent 3lb.
capacity stuffer. Once you find out which model you want, check
Amazon.com for prices. You want to find one with a tight fitting piston.

D.M.

"Don Martinich" > wrote in message
...
> In article >,
> "SteveB" > wrote:
>
>
>> > Leave the sausage in its cooking liquid until cool. Carefully lift the
>> > lengths of boudin out of the cooking vessel and place in a colander.
>> > Rinse
>> > under running water to remove the grease that has adhered to them
>> > during
>> > cooking. Pat dry. Boudin is good at room temperature or as a snack like
>> > salami, or steamed and served hot as the main course of a meal.
>> >
>> >
>> > Bob
>>
>> Thank you, thank you, thank you. Now where do I get a sausage stuffer at
>> a
>> good price?
>>
>> Steve
>
> If you are only making 2 or 3 pounds, you can stuff by hand using a
> stuffing tube. You'll probably have to pay $50 plus for a decent 3lb.
> capacity stuffer. Once you find out which model you want, check
> Amazon.com for prices. You want to find one with a tight fitting piston.
>
> D.M.

I promise I shall check this out immediately, as two days ago, I was
oblivious I even needed one! No, really. I've been on a thing lately where
I have ordered a grommet kit, a stunt kite, a Fokker Tri-Wing Red Baron
replica, and other things that I was heretofore considering, but didn't
order.

Steve, who's waiting for the credit card statement to arrive this month by
lift gate truck ........