Boudin Sausage Recipes

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.

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.

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.

Steps:

• Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
• Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
• Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
• While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
• Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.

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.
• Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture).
• Fill the casings with the mixture 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; 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.

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.