I ran up on some Boudin the other day (which is rare this far north of Cajun Country) and had to get it. I also had a couple of Beef Brats left from a previous cook, so I decided to make a sausage and rice type dish.
Ready for some alliteration?
I call this one:
Beef Brat & Boudin Banquet
Ingredients
2 Beef Brats, slice into medallions
3 Boudin Sausages, whole
1 Cup Sliced Mushrooms
1 Medium Onion, roughly chopped
1 Medium Bell pepper, roughly chopped
1 Tsp minced garlic
1 Tbsp Creole Seasoning
1 Medium Bay Leaf
1 Tsp Honey
2 Cups Beef Broth
1 Tbsp Flour
2-3 Tbsp Oil
Procedure
In a large skillet over medium high heat, add some oil and brown the Beef Brat medallions. Set aside in a covered dish to keep warm.
In the same skillet, lightly brown the Boudin on all sides. Be careful since the Boudin skin is typically thin and can break or burst easily. For this, you only want a light browning over medium heat with plenty of oil (the oil keeps the skin from sticking and tearing). Once brown, set aside with the Brats to keep warm.
In the same skillet, add the onions and bell pepper and sauté for 1 minute.
Add a splash of the Beef broth (or Red Wine if you like!!) to help deglazing, and then add the mushrooms and minced garlic. Cover and let cook 5-6 minutes.
Push the veggies and mushrooms to the side of the skillet, and in the middle of the pan, add the flour. Now pour oil over the top of the flour and then stir in the middle of the pan to make a roux.
Once the roux is made and starting to color, mix all the vegetables and mushrooms into it and stir well. Now add the beef broth a little at a time, stirring after each addition.
Now add the Creole Seasoning, bay leaf, and honey. Stir well.
Next, let it cook uncovered over medium-high heat until it has reduced by 1/4.
Add the Boudin and Brat medallions back to the sauce/gravy, cover the skillet, and reduce to low heat. Allow to sit over low heat for 10 minutes to warm through.
To plate, lay down a bed of rice on a plate. Cover the rice generously with the veggies and sauce. Now place the Boudin and Brat on top, add additional sauce if desired and serve.
Ready for some alliteration?
I call this one:
Beef Brat & Boudin Banquet
Ingredients
2 Beef Brats, slice into medallions
3 Boudin Sausages, whole
1 Cup Sliced Mushrooms
1 Medium Onion, roughly chopped
1 Medium Bell pepper, roughly chopped
1 Tsp minced garlic
1 Tbsp Creole Seasoning
1 Medium Bay Leaf
1 Tsp Honey
2 Cups Beef Broth
1 Tbsp Flour
2-3 Tbsp Oil
Procedure
In a large skillet over medium high heat, add some oil and brown the Beef Brat medallions. Set aside in a covered dish to keep warm.
In the same skillet, lightly brown the Boudin on all sides. Be careful since the Boudin skin is typically thin and can break or burst easily. For this, you only want a light browning over medium heat with plenty of oil (the oil keeps the skin from sticking and tearing). Once brown, set aside with the Brats to keep warm.
In the same skillet, add the onions and bell pepper and sauté for 1 minute.
Add a splash of the Beef broth (or Red Wine if you like!!) to help deglazing, and then add the mushrooms and minced garlic. Cover and let cook 5-6 minutes.
Push the veggies and mushrooms to the side of the skillet, and in the middle of the pan, add the flour. Now pour oil over the top of the flour and then stir in the middle of the pan to make a roux.
Once the roux is made and starting to color, mix all the vegetables and mushrooms into it and stir well. Now add the beef broth a little at a time, stirring after each addition.
Now add the Creole Seasoning, bay leaf, and honey. Stir well.
Next, let it cook uncovered over medium-high heat until it has reduced by 1/4.
Add the Boudin and Brat medallions back to the sauce/gravy, cover the skillet, and reduce to low heat. Allow to sit over low heat for 10 minutes to warm through.
To plate, lay down a bed of rice on a plate. Cover the rice generously with the veggies and sauce. Now place the Boudin and Brat on top, add additional sauce if desired and serve.