RED BOUDIN - BOUDAIN ROUGE - CAJUN BLOOD SAUSAGE

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Red Boudin - Boudain Rouge - Cajun Blood Sausage image

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".

Provided by Molly53

Categories     Lunch/Snacks

Time 2h20m

Yield 5 1/2 pounds, 26 serving(s)

Number Of Ingredients 15

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 casing (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)

Steps:

  • 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.

Md Yousuf Miazi
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I've made this recipe several times and it's always a crowd-pleaser.


Habib Sp
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This boudin was a hit at my party! Everyone loved it.


Joshua Hassan
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I'm not sure what I did wrong, but my boudin turned out really bland. I think I might have forgotten to add the salt.


Muneeb Ijaz
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This recipe is amazing! The boudin was so easy to make and it turned out so delicious. I will definitely be making this again and again.


Royce Terry (Dewran)
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The boudin was good, but I think I would have liked it better if I had cooked it for a little less time. It was a little overcooked for my taste.


Rayhanmd 134
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I followed the recipe exactly and the boudin turned out perfectly. It was the best boudin I've ever had in my life!


Lilian Matlatle
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I'm not a big fan of boudin, but I tried this recipe and I was pleasantly surprised. The boudin was really good and I will definitely be making it again.


Joyce Morgan
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This boudin was a little too salty for my taste, but it was still good. I think I would use less salt next time.


Md Tahshin
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I love this recipe! The boudin is always so flavorful and juicy. I've made it several times and it's always a hit.


Kukhanya Nqayi
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I've never made boudin before, but this recipe made it so easy. The boudin turned out perfectly and it was a huge hit at my party.


khug Khan
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This boudin was amazing! It was the perfect combination of flavors and textures. I will definitely be making this again soon.


Benedicta Abrahams
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I'm not sure what I did wrong, but my boudin turned out dry and crumbly. I think I might have overcooked it.


Vernice
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This recipe is a keeper! The boudin was so easy to make and it turned out so delicious. I will definitely be making this again and again.


Azaan Alee
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The boudin was good, but I think I would have liked it better if I had used a different type of sausage. I used a spicy sausage and it was a little too much for me.


Mubeen Amin
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I followed the recipe exactly and the boudin turned out perfectly. It was the best boudin I've ever had!


Avery Jones
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This boudin was a little too spicy for my taste, but I still enjoyed it. I will definitely try making it again with less cayenne pepper.


Anioke Providence
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I was a little hesitant to try this recipe because I'm not a big fan of blood sausage, but I'm glad I did! The boudin was delicious and I will definitely be making it again.


jabbar owaisi
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I've made this recipe several times and it's always a crowd-pleaser. The boudin is flavorful and juicy, and the casing is perfectly crispy.


Konstantin Divelbiss
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The recipe was easy to follow and the boudin turned out great! I will definitely be making this again.


Tay Deep
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This boudin was a hit at my party! Everyone loved it.