Red Boudin Boudain Rouge Cajun Blood Sausage Recipes

BOUDIN (BOUDAIN), A PORK AND RICE CAJUN SAUSAGE

Steps:

• Place the pork shoulder, celery, onion, garlic, bell pepper, and salt into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.
• Strain the meat and vegetables, reserving the liquid. Finely dice the meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl.
• Add to the bowl the cooked rice, jalapeños, thyme, oregano, paprika, green onions parsley, black pepper, and cayenne. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings, if needed.
• To stuff into casings for sausage, first rinse the outside of the casing and then place it in a bowl of water for 30 minutes to soften. Drain the soaking water and then rinse the inside of the casing by placing one end on the kitchen faucet, turn the water on low and allow it to flow through the casing. The casing will blow up like a balloon-this is fine.
• Lightly oil the stuffing horn on your sausage stuffer with vegetable oil. Tie a knot at one end of the casing. Take the other end and gently slide the entire casing onto the horn, leaving the knot plus an additional 4 inches hanging off the end of the horn.
• Place the filling into the feeder and push it through until it starts to fill the casing. Go slowly at first and note that you'll need to massage the casing as the meat goes through it so it fills the casing evenly.
• Once you've filled the casing, to form links, pinch it every 5 inches and then twist it until it's secure. You can then cut the casing to form individual sausages.
• To cook, poke holes into the casing then then poach in boiling water for 10 minutes. You can also grill or smoke the boudin.
• Alternatively, you can either serve the filling as a dressing, or you can roll it into walnut-sized balls, dip into finely crushed crackers and fry in 350 degree oil for 2 minutes or until brown to make boudin balls.

CAJUN BOUDIN

Steps:

• Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
• Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
• Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
• While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
• Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.

RED BOUDIN - BOUDAIN ROUGE - CAJUN BLOOD SAUSAGE

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.

PRUDHOMME'S CRAWFISH BOUDIN - BOUDAIN D'ECREVISSES - LOUISIANA CRAWFISH AND RICE SAUSAGE

Steps:

• 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).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Place the crawfish in a bowl and sprinkle the seasonings on top; mix well and set aside.
• Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.
• Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.
• Remove from heat and stir in the rice, mixing very well.
• While the mixture is still hot, fill the casings, making links by twisting the filled casing several turns periodically (a four inch link is a good size).
• To cook:.
• Place the sausage in a single layer in a large pan or dutch oven and cover with water.
• Heat over high until water is nearly simmering and reduce heat to maintain just under simmering until the sausage is heated through about 15 to 20 minutes (cooking over higher heat may lead the casings to burst).
• Drain and serve immediately.
• An alternate method of cooking would be to saute the sausages in a frying pan in a little oil or butter.

WHITE BOUDIN - BOUDAIN BLANC -LOUISIANA PORK AND RICE SAUSAGE

Steps:

• 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).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Place the pork steak pieces, pork liver and 7 cups of stock in large saucepan; cover and bring to a boil over high heat, stirring occasionally.
• Remove cover and continue boiling for about 15 minutes, stirring occasionally and skimming foam.
• Reduce heat to simmer, tilt the lid and cook for about two hours or until the meat falls from the bones (more stock may be added as needed).
• Transfer the meat and fat to a large bowl; strain the stock the meat was cooked in and reserve two cups (you may need to add more stock to make up the two cups).
• Remove bones, being cautious of the very small ones.
• Place the meat and fat in your grinder using a coarse disc and grind into a large bowl.
• Stir in 6 cups of the rice, vegetables, 2 1/2 teaspoons cayenne, salt and pepper.
• Taste and adjust seasonings, adding more cayenne if desired.
• Stir in the reserved two cups of stock, mixing well (you're looking for a moist but not runny mixture).
• If the mixture is too runny add more rice; if not moist enough add a little more stock.
• Fill the casings while the mixture is still hot and make links by twisting the sausage where you wish the links to be.
• Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
• Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
• Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
• Drain and let rest for about 15 minutes before slicing; serve while warm.

BOUDIN CAJUN SAUSAGE

Steps:

• Mix all thoroughly. Let sit overnight in refrigerator, then mix again.
• Stuff into large casings, forming 6" links.
• Cook what you need, and freeze the rest.