Best 2 Chef Donald Links Boudin The Acadian Staple Recipes

In the heart of Cajun country, a culinary gem awaits: boudin, a delectable sausage revered as an Acadian staple. This savory delicacy, crafted from a symphony of pork, rice, and the Cajun holy trinity of celery, bell peppers, and onions, is a testament to the region's rich heritage. Boudin's versatility knows no bounds, as it can be enjoyed in its original link form, sliced and seared, or stuffed into casings for a hearty, smoky treat. Whether you prefer traditional boudin or crave a modern twist, this article presents a tantalizing array of recipes to satisfy every palate. From classic boudin recipes that honor the dish's origins to creative interpretations that push the boundaries of flavor, this collection offers a culinary journey that captures the essence of Cajun cuisine.

Let's cook with our recipes!

CHEF DONALD LINK'S BOUDIN, THE ACADIAN STAPLE

Chef Donald Link's Boudin, the Acadian Staple image

Found this in the Times-Picayune archives. They wrote, " Chef Donald Link says boudin, the rice-and-pork Acadian staple that is at once side dish, snack, breakfast, lunch, dinner and beer accompaniment, is his favorite thing in the world to eat. He's been perfecting this recipe for "the king of Cajun food" for years, and it's in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana."" Note: To eat fresh, hot, poached boudin, bite into the link and use your teeth and fingers to pull the meat gently out of its soft casing. (The casings are eaten only when the boudin is grilled or smoked, and they become crisp.)

Provided by Busters friend

Categories Pork

Time 2h45m

Yield 4 pounds

Number Of Ingredients 17

Ingredients

2 lbs pork shoulder, boneless, cut in 1-inch cubes
1/2 lb pork liver, cut in 1-inch cubes
1 onion, chopped
2 celery ribs, chopped
1 poblano chile, chopped
3 jalapenos, chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne
1 teaspoon chili powder
7 cups white rice, cooked
1 cup parsley, fresh chopped
1 cup scallion, chopped
4 -6 feet sausage casings, rinsed (optional)

Steps:

Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.).
Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.).
At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
*Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.

MY BOUDIN

My Boudin image

Provided by Donald Link

Categories Pork Rice Breakfast Super Bowl Mardi Gras Dinner Lunch Tailgating Family Reunion Jalapeño Potluck Boil Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 pounds

Number Of Ingredients 17

Ingredients

2 pounds boneless pork shoulder, cut into 1-inch cubes
1/2 pound pork liver, cut into 1-inch cubes
1 small onion, chopped
2 celery stalks, chopped
1 medium poblano chile, stemmed, seeded, and chopped
3 medium jalapeño peppers, stemmed, seeded, and chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
7 cups cooked white rice
1 cup chopped fresh parsley
1 cup chopped scallions (green and white parts)
4 to 6 feet of sausage casings (optional), rinsed

Steps:

Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor.
At this point you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. 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.

Donald Link is renowned for his unique approach to traditional Cajun and Creole cuisine, and his boudin is a testament to his exceptional culinary skills. This delectable dish combines harmonious flavors of pork, rice, and seasonings, encased in a delicate casing. Here are some key tips and takeaways from Chef Link's boudin-making techniques:

Tips:

Choose high-quality ingredients: The foundation of a great boudin lies in the quality of its components. Use fresh, flavorful pork, aromatic vegetables, and a blend of Cajun spices to create a truly exceptional dish.
Properly clean the pork: Meticulously remove any excess fat or veins from the pork, ensuring that the meat is free from impurities. This step contributes to the smooth texture and rich flavor of the boudin.
Maintain a balance of meat and rice: The ideal boudin strikes a harmonious balance between meat and rice. Adjust the proportions to your preference, keeping in mind that a higher proportion of rice results in a softer texture, while more meat yields a heartier bite.
Generously season the mixture: Don't hold back on the seasonings! A robust blend of Cajun spices, including paprika, garlic powder, onion powder, black pepper, and cayenne, is essential for creating an authentic and flavorful boudin.
Use natural casings: Natural casings, derived from animal intestines, provide an authentic and traditional touch to the boudin. They impart a subtle chewiness and allow the flavors of the filling to shine through.
Cook with care: Whether you choose to boil, steam, or fry the boudin, ensure that it reaches an internal temperature of 160°F (71°C) to ensure food safety and optimal texture.
Let it rest: After cooking, allow the boudin to rest for a few minutes before slicing. This allows the flavors to meld and the juices to redistribute, resulting in a more cohesive and succulent dish.

Conclusion:

Chef Donald Link's boudin encapsulates the essence of Louisiana's rich culinary heritage. With its harmonious blend of spices, tender pork, and aromatic rice, this dish is a testament to the passion and skill that define Chef Link's culinary philosophy. Whether you're a seasoned boudin enthusiast or a novice cook eager to explore Cajun cuisine, this recipe offers a delectable journey into the heart of Louisiana's culinary traditions.