Making Boudin with Busse and a Burt Foster

COPIUOS

COPIUOS

Joined
Dec 24, 2015
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Made this a couple weeks ago with my good cajun buddy from Plaquemine - under his watchful eye and mentorship...

70 Pounds of Boston Butt deboned and fat cap removed, gotta leave some fat
4 Pounds of Pork Liver
5 or so pack of Chicken Necks
Onion
Green Onion
Bell Pepper
Spices to Taste
4 lbs of Rice - this was a meaty, meaty Boudin!!!

Tastes like candy...

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There was so much more pork meat than that....that was when we were just getting going on processing it down for grinder...
 
I've eaten my weight in boudin 100 times over. It's one of the perfect foods.
 
Yup! Love me some boudin. I feel very sorry for those who have never tried it or never heard of it. One of my favorite foods. If you need a taste tester I'll pm you my address [emoji6]


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On the BBQ pit is the way to go, but there isn't much boudin I'd turn down.
Although I'm a little disappointed yall didn't go all out and make some blood boudin.
I remember the whole boucherie day at my grandparents, killing the pig, butchering it(saving nearly everything), having a pot going for head cheese, boudin in the works, cutting packing and wrapping the meat in butchers paper, and a black pot of grillades cooking for lunch.
Small ramble there but glad yall passed a good time!


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We did not have a pig running around anywhere to produce enough blood, just 470 pounds of Boston Butt 2-Packs from Rouses, .98c per pound...sorry to disappoint...

Have done some cochon du lait's with a microwave we made, never been to a real full-on boucherie, unless I was really, really young and do not remember.

3fifty7 said:
On the BBQ pit is the way to go, but there isn't much boudin I'd turn down.
Although I'm a little disappointed yall didn't go all out and make some blood boudin.
I remember the whole boucherie day at my grandparents, killing the pig, butchering it(saving nearly everything), having a pot going for head cheese, boudin in the works, cutting packing and wrapping the meat in butchers paper, and a black pot of grillades cooking for lunch.
Small ramble there but glad yall passed a good time!


Sent via telegraph with the same fingers I use to sip whiskey.
Click to expand...
 
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Sent via telegraph with the same fingers I use to sip whiskey.
 
That's good stuff. Never heard of it until I moved to Texas and my son in law from Beaumont introduced us to it. His mom just introduced us to shrimp cornbread stuffing. It's the heroin of food.
 
That looks amazing!!!! I might have to try my hand at some sausage :eek: :barf: I mean try to make some :D! Thanks for the inspiration.
 
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