Redboudinboudainrougecajunbloodsausage Recipes

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CAJUN STYLE BOUDIN SAUSAGE



Cajun Style Boudin Sausage image

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 shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Provided by Mark O.

Categories     Breakfast

Time 1h

Yield 5 pounds

Number Of Ingredients 20

2 lbs ground beef (Or any combination of meats and or or seafood totalling 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

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.
  • Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture).
  • Fill the casings with the mixture 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; 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.

Nutrition Facts : Calories 1273.1, Fat 66, SaturatedFat 24.9, Cholesterol 294.1, Sodium 292.3, Carbohydrate 78, Fiber 6.2, Sugar 17.1, Protein 88.4

CAJUN BOUDIN



Cajun Boudin image

Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.

Provided by Christy Lane

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 3h30m

Yield 18

Number Of Ingredients 17

2 ½ pounds boneless pork shoulder, cubed
1 pound pork liver, cut into pieces
4 cups water
2 cups uncooked white rice
4 cups water
1 ¼ cups green onions, chopped
1 cup chopped onion
½ cup minced celery
1 red bell pepper, chopped
1 cup chopped fresh parsley
2 tablespoons finely chopped cilantro
1 teaspoon minced garlic
4 teaspoons salt
2 ½ teaspoons cayenne pepper
1 ½ teaspoons ground black pepper
½ teaspoon red pepper flakes
4 feet 1 1/2 inch diameter hog casings

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.

Nutrition Facts : Calories 188 calories, Carbohydrate 20 g, Cholesterol 63.8 mg, Fat 6.6 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 2.4 g, Sodium 550.9 mg, Sugar 1 g

BOUDIN CAJUN SAUSAGE



Boudin Cajun Sausage image

Make and share this Boudin Cajun Sausage recipe from Food.com.

Provided by Pokey in San Antonio

Categories     Pork

Time 35m

Yield 16-18 links, 10-16 serving(s)

Number Of Ingredients 20

2 lbs ground beef
2 lbs ground pork
4 cups cooked rice
4 large onions (minced)
12 garlic cloves (minced)
6 small hot chili peppers (Serrano, Etc)
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 dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon dried savory

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.

Nutrition Facts : Calories 637.6, Fat 33, SaturatedFat 12.4, Cholesterol 147, Sodium 146.3, Carbohydrate 39.2, Fiber 3.2, Sugar 8.6, Protein 44.3

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