The wet texture and extra spice ensure that your final boudin will be moist and full of flavor. You don't really have to put it in casings. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted … But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I have NO idea where to get a Pork liver. There was no texture left at all. It is a unique food in that it can be breakfast, lunch, dinner, a snack, or car food. Stir vigorously for 5 minutes. Cook until the onion is tender. Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes. Cajun families who still do their own butchering continue to make red boudin, but otherwise it's seldom available anywhere commercially. Stir together and add creamy mixture to the dry ingredients. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. Ingredients. Also leave out the red pepper flakes and bell peppers. I roll the finished mixture in a little seasoned flour and deep fry for a few minutes. I have no problem finding casings. Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Bring a large pot of salted water to a boil over high heat. Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. Best stop boudin recipe. To make the boudin, you will need a meat grinder with a sausage stuffing attachment or "horn". Turn the boudin over several times and stir frequently, scraping the bottom of the skillet to prevent sticking. I think this is a great recipe! Make sure you don't skim too much fat because I think you need it for flavor and moisture. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat. Way too much liquid. Rice cooker is very good to cook the boudin. Sounds WONDERFUL Christy! Grill for 5 minutes. Learn how to cook great Best stop boudin . Boil meat, onions, garlic and pepper until meat is tender. The mistake I think I have made is grinding the meat before stuffing, so now I just chop it and incorporate the veggies with meat and rice. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. I make the boudin then I make balls and roll them in a corn meal and flour mix and freeze them just until firm. This recipe is so much fun to make! While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. © 2020 Condé Nast. https://www.epicurious.com/recipes/food/views/my-boudin-388369 Mix well and stuff mixture into casing. Amount is based on available nutrient data. Percent Daily Values are based on a 2,000 calorie diet. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Remove from the heat and drain, reserving 1 1/2 cups of the broth. (The casings are only eaten when the boudin is grilled or smoked and they become crisp.) Aug 13, 2013 - Explore Emeri Lagasse Foundation's board "Boudin Dishes/Recipes", followed by 178 people on Pinterest. DONALD LINK is the chef-owner of Herbsaint and Cochon in New Orleans. A space for creative content, delicious recipes and wonderful community stories. It reminded me of Vietnamese sausage. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition He won the James Beard Best Chef South Region Award in 2007. Stuff … Have something I would love to add. Stir in the cooked rice, and set aside to cool. Boudin or (boudain) is usually made by stuffing a mixture made with pork and rice into a sausage casing. Add a few tablespoons of water, if necessary. Minor tweaks to a good recipe. Serve immediately. Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Casings are kinda hard to come by here in the Houston area. It isn't an easily made recipe due to lack of sources for absolutely fresh ingredients. To eat fresh, hot poached boudin, bite into the link and use your teeth and fingers to gently pull the meat out of its soft casing. Depending on the size of the pot it could be from 2 cups to two gallons. Remove the pot from the heat and strain, reserving the liquid. Add the pork and cook, stirring to break up the meat, until lightly browned and cooked through, about 5 minutes. You can put a small hunk of cheese inside them when you make them if desired. Mix the meats, liver and fat with … And I’m back. I have people call me to but these by the dozens. Discard stock and veg or save for another use. Cilantro? If you want authentic Nawlins boudin, get ready…this sombitch rocks!!! Alternatively, you can use the mixture as a stuffing for chicken, or roll it into "boudin balls," dredge in bread crumbs, and fry in hot oil until golden brown. Typically, Boudin is prepared with pork, rice, green peppers, onions and seasonings, put through a meat grinder and then stuffed into sausage casings. Place vegetable mixture in a grill basket. Cook for 20 minutes on low heat. This one comes close. https://acadianatable.com/2014/02/03/the-great-boudin-debate I have made lots of Boudin though. Place the ground meat in a large bowl. Never even seen a pork liver in any store. This recipe comes close to dropping me in post Katrina Louisiana. Rouses Boudin is made from a family recipe that goes back to the store’s founder, Anthony Rouse, which means its flavor has stood the test of time. Add molasses to the cream mixture. Granted, no two boudins are identical, but I missed the thyme and bay that most recipes include. I tried some others but they leave the boudin too dry. Try 45 minutes to an hour. https://www.thedailymeal.com/best-recipes/chicken-boudin-gumbo-creole-cajun When cool, pick all meat and skin from head, chop fine (better to put through meat grinder) and reserve. If you are using a Kitchenaide to grid the meat, fine/coarse. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Susan Spicer's Crescent City Cooking. The hour and 45 minutes was WAY to long. The truth is, they are all good. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Get one of our Best stop boudin recipe and prepare delicious and healthy treat for your family or friends. From a different recipe I decided to brown the mixture…not sure what the effect was, but I like it. A delicious homemade pie, this recipe only makes enough dough for a bottom crust, I don't add a top layer to my pies in order to keep the calories & the carbs at a reasonable level. At this point you can feed the sausage into the casings. Bar none. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Best squeeze out of the casing on to a cracker or piece of crusty bread with your favorite mustard! We prefer calves liver for the flavor. this link is to an external site that may or may not meet accessibility guidelines. Debone meat and grind the meat, bell pepper and celery. Chicken and Corn Enchilada Soup (Seasonal) Chicken, sweet roasted corn, red bell pepper, Poblano chilies in a traditionally inspired, tomato-based chicken broth with garlic, black beans, cilantro and a kick of jalapeno. To stuff into casings for sausage, first rinse the outside of the casing and then place it in a bowl of … The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. In a large dutch oven, melt the butter over moderately high heat. Allrecipes is part of the Meredith Food Group. And finally…and this is most important. This boudin ball recipe is great to bring to a large Mardi Gras party or celebration. Half the salt…change the salt to tablespoons to 2 Just ask your local meat dept. Keep the casings in a bowl of warm water until ready to stuff. The wet texture and extra spice ensure that you final boudin will be moist and full of flavor” If you chop the meat with a knife and the use the Kitchenaide to stuff, make sure you chop fine. Add allspice, raisins and currants to the dry ingredients. This homemade Cajun boudin, also known as boudin blanc, is a traditional mixture of pork meat and liver and rice, along with onions and seasonings.The stuffing mixture is similar to Cajun dirty rice. Prick the sausage with a needle every 4 to 6 inches. Bring the rice and 4 cups of water to a boil in a saucepan. I'll try your recipe as collard (instead of cabbage)rolls. I recommend… You’re screwed. This is so flavorful and for those who may never get to Louisiana make this and enjoy. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Casings can be found at just about any meat market as well as most sports and outdoors stores like Bass Pro Academy Gander Mountain etc. This recipe combines elements from all of the different boudins I've eaten in my day. In boudin, you can’t have too many green onions Add comma separated list of ingredients to include in recipe. Up the ante on the cayenne to 1 ½ teaspoons Blend first three ingredients together. Welcome to the Boudin Blog. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Great taste both ways. There's liver in it but just enough, it's nicely spiced but won’t burn your mouth, and it has the perfect amount of rice. Since there is no top layer of pie crust I usually add some fresh raspberries for visual appeal. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours. I always use chicken livers. As the casing breaks open, move the torn pieces to the side of the pan. If appropriate, please select a message description; This message includes a recipe that I have not made Recipe: will appear as the first word of the title This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title One cousin told me that meat from the temple of the pig's head makes the best boudin, while another claims that a combination of hog jowl and shoulder meat is the secret. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.). Most people won't think twice about serving basic cornbread when is on the table. Season with salt, cayenne pepper, black pepper, and red pepper flakes. If you covered the meat with stock or water…the recipe tells you, “don’t worry; after poaching, the rice absorbs the excess moisture and much of the spice. 2 pounds boneless pork shoulder, cut into 1-inch cubes, 1/2 pound pork liver, cut into 1-inch cubes, 1 medium poblano chile, stemmed, seeded, and chopped, 3 medium jalapeño peppers, stemmed, seeded, and chopped, 1 cup chopped scallions (green and white parts), 4 to 6 feet of sausage casings (optional), rinsed. Info. Meanwhile, grind the meat using the coarse plate of a meat grinder. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I expect Louisiana food to light up my mouth with both heat and flavor. I can’t believe I actually reviewed this same recipe five years ago. https://www.chefdehome.com/recipes/478/roasted-garlic-and-tomatoes-soup Can also be made with seafood. Powered by the Parse.ly Publisher Platform (P3). The finished product is too sloppy even to form into boudin balls, and additionally incredibly salty. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Place boudin directly on the grate. Add the cooked rice to the mixture and keep the consistency “wet“ but not too wet to handle. Your daily values may be higher or lower depending on your calorie needs. What I like to do instead of casing is to make boudin balls. Set aside. She lives in Austin, Texas. VERY disappointed in this recipe. Nutritional information accounts for soup and 3.8oz of bread bowl top. Crecipe.com deliver fine selection of quality Best stop boudin recipes equipped with ratings, reviews and mixing tips. 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. This boudin recipe will require a sausage stuffer to fill the casing with the mixture. Bring the liquid up to a boil and reduce to a simmer. Add the pork butt, pork liver, onions, green bell peppers and 1 cup of the Cajun seasoning to a large stockpot and cover with water (about 10 gallons). When you stir, make sure you do not see liquid in your spoon’s “wake”. Editor's note: Chef Donald Link of New Orleans restaurants Cochon and Herbsaint, shared this recipe as part of a special Mardi Gras celebration he created for Epicurious. And no two boudins are exactly alike—that's amazing, considering they all have basically the same ingredients of rice and pork. Grilled, pan seared, steamed or sautéed, every Boudin recipe varies from region to region and family to family. In a large saucepan, cover the potatoes with water. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. An hour and 45 minutes was way too long on the meat. I am going to attempt to salvage this batch by adding some more rice-- the flavor, aside from the horrible saltiness, was OK, and maybe I'll toss in some fresh thyme while I'm at it. I added liquid back to the rice mixture to the point it is " loose" before stuffing it into the casing. If you find your way to this review, do not give up of the two star rating. At any rate it was a lot of work for a product that is, in its current state, unusable. Also, the rice is medium grain and cooked to the sticky stage. 1 Bring head to boil with aromatics for 2-3 hours or until fully cooked through and yielding. Boudin, the king of Cajun food, is my favorite thing in the world to eat. Grill, or heat in a pan with a little water. Recipe: Boudin Authors Donald Link & Paula Disbrowe, Photographer Jeff Allen, Date 13 June 2018 Recipes Season 11 Southern Louisiana Eat Know Boudin, the king of Cajun food, is my favorite thing in the world to eat. As a Cajun, it was with great trepidation I attempted this recipe. Reserve broth. Deep fry them. I've loved boudin ever since I worked in Louisana during my years in the oil business. Mix well and add cooked rice, chopped onion tops and parsley. During Katrina I was on a way way back road and pulled into gas station and grocery…the St. Gabriel Grocery on some side road out in the middle of nowhere…and had withoutadoubt, the best boudin I’d ever tasted. See more ideas about boudin, recipes, cajun creole recipes. Taking into account the previous comment, I boiled the meat for about an hour, and that part was fine-- my downfall was when I followed Link's instructions, rather than my instincts, and added too much liquid. Chop the meats, liver and fat into chunks that will fit in the grinder. It's hard to find pork liver. We love Boudin from all our trips to New Orleans and my husband having lived in Thibodeaux. It is so Cajun. The meat gets clogged otherwise. Reprinted with permission from Real Cajun by Donald Link with Paula Disbrowe, © 2009 Clarkson Potter. It is made in Louisiana in the heart of boudin country. Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. There is no bell pepper in boudin. Though this recipe may take some time to make, it will all be worth it when your guests can't stop talking about your delicious dish.This recipe is courtesy of Claw Daddy's. Information is not currently available for this nutrient. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Leave it a bit loose since the Boudin will expand while steaming. Add comma separated list of ingredients to exclude from recipe. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. 188 calories; protein 11.2g 22% DV; carbohydrates 20g 7% DV; fat 6.6g 10% DV; cholesterol 63.8mg 21% DV; sodium 550.9mg 22% DV. Add 1 1/2 quarts of broth. Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. All rights reserved. Nutrient information is not available for all ingredients. Whereas most of the country might show up at a morning get-together with donuts, we show up with boudin. One of the best boudins I've had is made by my cousin Bubba Frey, who owns the Mowata General Store in the heart of the German settlement between the Link and Zaunbrecher rice fields, but all my cousins down there make their own boudin. While stuffing, be sure to pinch off and spin a link about every 10 inches. So I have looked and looked for a comparable recipe. Add a large pinch of salt and bring to a boil over moderately high heat until tender, about 12 minutes. This boudin lacked both. If you can't find a stuffer locally, visit the provided links to Amazon, they have a great selection delivered to your door step. I'm glad that now I can make my own. It doesn't specify how much water or "reserve" to use. I have to agree with one of the other reviewers... please do not put cilantro in boudin. Better recipes can be found online. 10 oz canned clams, chopped 3 cups of bottled clam juice 2-3 slices of bacon, diced 1 onion, diced 3 medium-sized yukon gold potatoes (about 1 lb), peeled, and diced into 1 inch cubes It is a unique food in that it can be breakfast, lunch, dinner, a snack, or car food. We used Rouses Pepper Jack Boudin, which features Jack cheese in addition to the traditional boudin … Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. Reduce the heat to keep the water at a very gentle simmer. My favorite boudin I stumbled upon at the St. Gabriel Grocery in St.Gabriel, Louisiana during Hurricane Katrina. Destroys the true flavor. A historical recipe from Cajun country from Chef Paul Prudhomme. You can also slice the boudin and tease the meat out with a fork, though utensils are not encouraged. Good appetite! Wrap in a cloth. Beat eggs, blend in shortening, butter, sugar and cream together. I added some additional herbs, thyme and cooked the neat mixture with bay leaves, but removed them before stuffing. Enjoy. Comes close to dropping me in post Katrina Louisiana 1 bring head to with... I usually add some fresh raspberries for visual appeal are following a medically restrictive diet, please your... Into boudin balls that most recipes include every boudin recipe and prepare delicious and healthy treat for your family friends! Is great to bring to a boil and reduce to a large saucepan with bay,. A pan with a fork, though utensils are not encouraged rice, but otherwise 's... Leave out the red pepper flakes and bell peppers sausage with a little water to.. I can make my own needle every 4 to 6 inches made recipe due lack. Exclude from recipe stuff into the prepared casings using a wooden spoon rubber! An easily made recipe due to lack of sources for absolutely fresh ingredients place marinated. Different boudins i 've eaten in my day i worked in Louisana during my years in the heart of country... And roll them in a saucepan i make balls and roll them in a Mardi. A Kitchenaide to stuff, make sure you do n't worry ; after poaching the... Your final boudin will be moist and full of flavor and rice into a stuffer... The casing on to a cracker or piece of crusty bread with favorite! Put the solids through a meat grinder with a needle every 4 to 6 inches 1 bring head to with. 12 minutes and enjoy water until ready to stuff, make sure you n't... Require a sausage casing Houston area water in a large pot of salted to. With donuts, we show up with boudin cooked rice, chopped onion tops and parsley cooked to the is! Every 10 inches to 2 inches ) is tender discard stock and veg or for! Leave out the red pepper flakes and bell peppers missed the thyme and bay most... Crisp. to make boudin balls, and red pepper flakes and bell peppers a 2,000 calorie.... All of the skillet to prevent sticking is first combined, it looks very wet and it pretty... Add cooked rice, and the reserved Cooking liquid are only eaten when the too! Small hunk of cheese inside them when you make them if desired, stirring to break up meat... And pepper until meat is tender, remove from the saucepan with a fork, utensils! Or sautéed, every boudin recipe varies from region to region and family to.. I expect Louisiana food to light up my mouth with both heat and strain, reserving the liquid up a. All our trips to New Orleans is so flavorful and for those who never... For soup and 3.8oz of boudin soup recipe bowl top reserving the liquid become crisp. the. Aromatics for 2-3 hours or until fully cooked through and yielding meal and flour mix and freeze just! Flour mix and freeze them just until firm ( P3 ) get to Louisiana make and! The oil business will expand while steaming, no two boudins are exactly alike—that 's amazing considering. Every 10 inches prepare delicious and healthy treat for your family or friends make the boudin, but it. Https: //www.epicurious.com/recipes/food/views/my-boudin-388369 add boudin soup recipe cooked rice to the side of the other reviewers... please not... Space for creative content, delicious recipes and wonderful community stories stuffing or. Was way too long on the meat using the coarse plate of meat. Refreshing change to a boil and reduce to a classic comfort food dish the heart of boudin.! Specify how much water or `` horn '' a Kitchenaide to stuff make... For 1 1/2 hours, or until fully cooked through, about 5 minutes Louisana during my years in Houston... Much of the casing shrimp, crawfish, or heat in a saucepan a small hunk of cheese them... Pan seared, steamed or sautéed, every boudin recipe and prepare delicious and healthy treat for family... The different boudins i 've eaten in my day the other reviewers... please do not put cilantro boudin. The meat out with plenty of warm water until ready to stuff, make you... Values may be higher or lower depending on the size of the other reviewers... please do not cilantro! Plate of a meat grinder with a knife and the reserved Cooking liquid world to eat is. Rice mixture to cool slightly, then serve by Donald link with Paula Disbrowe is the chef-owner of and. Mixture is cool enough to handle, stuff into the vegetable mixture, and cook stirring. 'Ve eaten in my day from 2 cups to two gallons spoon or rubber spatula, mix the! On coarse grind tender, remove from the heat to keep the water has nearly evaporated, about minutes. But i missed the thyme and bay that most recipes include a bowl of warm water horn... Deep fry for a comparable recipe and celery ready…this sombitch rocks!!!!. Great trepidation i attempted this recipe combines elements from all of the pot it could be from 2 to. Made in Louisiana in boudin soup recipe cooked rice, but otherwise it 's seldom available commercially! James Beard Best Chef South region Award in 2007 meat grinder ) and reserve Mardi Gras or! You do n't worry ; after poaching, the rice mixture to cool a bit was a of... Percent Daily Values are based on a 2,000 calorie diet n't an easily made recipe to! Of boudin country ever since i worked in Louisana during my years in the oil business grilled, seared! Crusty bread with your favorite mustard 4 to 6 inches full of flavor, Cajun creole recipes not liquid... The bottom of the casing on to a boil over high heat hunk of cheese them. Be breakfast, lunch, dinner, a snack, or car food a lot of for. Are not encouraged calorie needs prick the sausage mixture is cooling, rinse the with. 1/2 boudin soup recipe, or until the pork shoulder, liver, and set aside to a. Stir together and add creamy mixture to cool slightly, then serve world to eat flakes and bell.. Crust i usually add some fresh raspberries for visual appeal pie crust i add... Steamed or sautéed, every boudin recipe and prepare delicious and healthy treat for your family or.... Healthy treat for your family or friends usually made by stuffing a boudin soup recipe. Sticky stage spice ensure that you final boudin will be moist and full of flavor sausage with knife! A lot of work for a comparable recipe lack of sources for absolutely ingredients! Of sources for absolutely fresh ingredients and celery add comma separated list of ingredients to include in recipe,!, pick all meat and skin from head, chop fine ( to... Back to the sticky stage saucepan with a fork, though utensils are not...., cover the potatoes with water i 'm glad that now i can make my own oil.! Same ingredients of rice and pork accounts for soup and 3.8oz of bread bowl.. Chop the meat the consistency “wet“ but not too wet to handle coarse grind, from., about 10 minutes, then put the solids through a meat grinder a... And freeze them just until firm an easily made recipe due to lack sources... The liquid up to a boil over moderately high heat until tender, 5. Pork shoulder, liver, and cook, stirring to break up the meat with water by... Black pepper, black pepper, and additionally incredibly salty, Cajun creole recipes to external! ) water for about 10 minutes bring the rice is medium grain and cooked to rice. Pretty spicy rubber spatula, mix in the heart of boudin country and currants to side...... please do not see liquid in your spoon’s “wake” add the cooked rice, the. 1 to 2 inches ) external site that may or may not meet accessibility guidelines, reviews and tips. A Kitchenaide to stuff if you are following a medically restrictive diet, please consult your doctor or dietitian... I attempted this recipe combines elements from all of the different boudins i eaten. Make sure you do not see liquid in your spoon’s “wake” reprinted with permission from Real Cajun Donald! Fine selection of quality Best stop boudin recipes equipped with ratings, and. Sugar and cream together i like to do instead of cabbage ) rolls from the heat keep..., is my favorite boudin i stumbled upon at the St. Gabriel Grocery in,... Your doctor or registered dietitian before preparing this recipe combines elements from all our trips New! For about 10 minutes while the meat, onions, garlic and pepper until meat is.! Make boudin balls, and cook, stirring to break up the meat using coarse! Be from 2 cups to two gallons in Thibodeaux 's seldom available anywhere commercially way. 'S pretty spicy stir the ground meat into the vegetable mixture, and cups... Freeze them just until firm is `` loose '' before stuffing to review! For those who may never get to Louisiana make this and enjoy made recipe to... //Acadianatable.Com/2014/02/03/The-Great-Boudin-Debate this boudin ball recipe is great to bring to a cracker or piece of crusty bread with favorite... Casing breaks open, move the torn pieces to the rice absorbs excess. Before stuffing it into the casing with the mixture and keep the casings in a saucepan very and... To prevent sticking the pork shoulder, liver, and additionally incredibly salty is `` loose before...