Neal M. Casings are kinda hard to come by here in the Houston area. I'll try your recipe as collard instead of cabbage rolls. Carol Rasberry. Rating: 3 stars. I have no problem finding casings. Just ask your local meat dept. I have NO idea where to get a Pork liver. I always use chicken livers. Never even seen a pork liver in any store.
I have made lots of Boudin though. You don't really have to put it in casings. Ramon Taylor. I have to agree with one of the other reviewers Also leave out the red pepper flakes and bell peppers. Casings can be found at just about any meat market as well as most sports and outdoors stores like Bass Pro Academy Gander Mountain etc.
Judie Thompson. Rating: 4 stars. Have something I would love to add. I make the boudin then I make balls and roll them in a corn meal and flour mix and freeze them just until firm. Deep fry them. You can put a small hunk of cheese inside them when you make them if desired.
I have people call me to but these by the dozens. Evelyn Kellogg. This recipe is so much fun to make! We love Boudin from all our trips to New Orleans and my husband having lived in Thibodeaux. This is so flavorful and for those who may never get to Louisiana make this and enjoy.
We prefer calves liver for the flavor. It's hard to find pork liver. Best squeeze out of the casing on to a cracker or piece of crusty bread with your favorite mustard! Enjoy Read More. Jeff Byrd. Awesome Egg Roll filling!!! All Reviews for Cajun Boudin. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors.
In This Article Expand. What Is Boudin? How to Cook. How to Eat. How to Make a Louisiana King Cake. Featured Video. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. These choices will be signaled globally to our partners and will not affect browsing data. We and our partners process data to: Actively scan device characteristics for identification.
And the wonderful aroma in the house is just fabulous. It's an excellent sausage to prepare for a party or tailgating event. This homemade sausage doesn't require curing because the casing is stuffed with cooked meat and rice. It's ready to be cooked right away and can be steamed, slowly simmered, or braised. You can also grill it or use a combination of cooking methods, such as simmering and then grilling or baking.
Boudin is popularly eaten as a snack; most people squeeze the stuffing out of the chewy casing, and many enjoy it on crackers with a bit of mustard. It also goes well with baked beans, macaroni and cheese, and pasta salads. Put the pork meat, pork liver, salt, and black pepper in a large saucepan.
Cover with water and bring to a boil, then reduce heat to low. Cook until the meat is very tender and falling apart—this can take up to 1 hour 45 minutes. Remove the meat from the broth with a slotted spoon and cut it up into 1- to 2-inch pieces. Set the broth aside. While still warm, grind the meat and onion with the remaining green onions and parsley. Prepare your sausage stuffer with the casing. Stuff the dressing into the sausage casing.
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