Thread: Boudain

i'm going to be making a big batch of boudin within the next month or 2...and i will be videoing it from start to finish...will post it up for ya then......fews tips ...do NOT grind your rice!! you only grind the meats and veggies then you MIX it with the rice and then stuff....using a sausage stuffer not a grinder with a sausage stuffing attachment....also use a boston butt for your meat.....with a 5lb pork to 2lb pork liver ratio(fresh not frozen)..if you do not like liver at ALL...then cut it back to 1lb of liver....its not BOUDIN if you dont use liver...

here's some sausage i made awhile back....didnt get to take pics of the boudin...some jalepeno/garlic on left and some garlic on right...also never use a recipe for boudin that spells it "boudoin"..