Boudin Sausage

Basic and easy recipe for making boudin sausage. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.


2 lbs ground beef (Or any combination of meat totaling four pounds.)
2 lbs ground pork
4 cups cooked rice
4 large onions, minced
10 garlic cloves, minced (may be adjusted from 10 to 25)
6 small hot chili peppers
2 stalks celery, minced
1 large sweet red pepper, minced
1 large sweet green pepper, minced
2 medium leeks, minced
6 green onions, minced
1 cup parsley, minced
1/3 cup cilantro, minced
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 tablespoons sugar
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon savory

1. To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).

2. Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.

3. Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture).

4. Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be.

5. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.

6. Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer.

7. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately15 minutes.

Drain and let rest for about 15 minutes before slicing; serve while warm.

Thanks! 56y56

I was thinking "Bedoin" Sausage. . . .

Bedoin is the town in France which is at the foot of Mt. Ventoux.

Never mind.

Just because you dream of winning the Tour de France doesn't mean everything has to be related to the goddam frogs. fgtb76

Don't have the cookware to make these yet, but I can say that boudin balls are the greatest of all appetizers with the sole exception of buffalo wings. And buffalo wings are technically a meal unto themselves, so they're disqualified from the appetizer competition in any eatery worth it's salt.

So, in conclusion, the boudin ball rules all.

Suppose I wanted to make crawfish boudin. How would I alter the recipe?

Fucking carefully, I'd guess. Fuck I dunno, do I look like fucking Julia Child Or Justin Wilson to you asshole? I'm not their fucking love child so get off my back, ok bitch?


All messing aside,..I don't think this particular recipe would convert that well. I'm not sure what I have but let me poke around in my files, and if I have no luck there, I'll check in on some Usenet cooking forums etc.

Well fuck I thought you were some world class chef or something. Can't take a fucking pork recipe and turn it into a shellfish recipe, what teh fuck kind of cook are you anyway?

Seriously, though, isn't it as simple as swapping the pork for crawfish? Feel free to tell me that's a retarded fucking question and that anyone who knows anything about cooking would have the answer. But above all, just get me a fucking answer however you have to.

Btw, that crap about not drinking because I have class tomorrow...that turned out to be one giant steaming pile of bullshit. fgtb76 That's what happens when you have a fucking liquor store right across the street from where you live.

Crawfish is more delicate than pork, and in this recipe, I don't think amount and exact type of seasonings would work as well as you would want. Like I said I'll poke around and see if I can find out for sure, but I think this particular recipe would not make the switch well, but you could always try it. You could start out by substituting a lb and a 1/2 of whatever meat you choose with crawfish and work from there tho.

my mouth is dribbling,they sound delich!!


damn it!!!!!! why am i useless in the fuckin kitchen!!!