Grilled Boudin And Creole Mustard Recipes
GRILLED BOUDIN WITH ONIONS, PEPPERS, AND MUSHROOMS
Once you grill boudin, you'll never boil it again. Grilling gives it a slightly smoky flavor and really brings out the flavor inside. The seasoned veggies are cooked alongside it and done at the exact same time.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
- Place boudin in hot dog buns, top with mustard, and serve with vegetables.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 44.8 g, Cholesterol 18.8 mg, Fat 11.7 g, Fiber 5 g, Protein 13.9 g, SaturatedFat 2.9 g, Sodium 801 mg, Sugar 7.1 g
MY BOUDIN
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
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.
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