Blood sausage (red boudin) - BBQ Central

Go Back   BBQ Central > Recipes > Sausage & Cured Meat Recipes
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-15-2007, 10:08 AM   #1
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Blood sausage (red boudin)

Yumm
Red Boudin - Boudain Rouge - Cajun Blood Sausage Recipe #104491
A historical recipe from Cajun country from Chef Paul Prudhomme. It isn't an easily made recipe due to lack of sources for absolutely fresh ingredients. Cajun families who still do their own butchering continue to make red boudin, but otherwise it's seldom available anywhere commercially. To make the boudin, you will need a meat grinder with a sausage stuffing attachment or "horn".
by Molly53
26 servings 5 1/2 pounds
2½ hours 2 hours prep
2 1/2 quarts pork stock
2 lbs bone-in pork shoulder chops
5 cups chopped onions
2 tablespoons ground red pepper (preferably cayenne)
1 tablespoon minced garlic, plus
1 1/2 teaspoons minced garlic
1 tablespoon salt, plus
1 1/4 teaspoons salt
natural hog casings (37 mm size)
1/4 lb very fresh pork liver (never frozen)
7 cups freshly cooked rice
2 cups chopped green onions (green part only)
1/2 cup minced fresh parsley
2 teaspoons garlic powder
2 1/2 cups very fresh pork blood (kept well chilled but never frozen)

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.
__________________

__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 02-15-2007, 10:52 AM   #2
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Quote:
Originally Posted by wboggs
Hey Bond; please learn to cut and paste; you are aware that a URL is a temporary thing dont you? and eventually that recipe will not be available and this post will be worthless?

Please edit your post and cut and paste the recipe.
OOps I forgot It's fixed
__________________

__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 02-15-2007, 10:36 PM   #3
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well the Bible tells me not to eat the blood of an animul. I cant make this. Sorry. Them Frog Eating Frenchies will eat anything.

bigwheel
bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.