Smoked Boudin Recipe with pics

this is my friends recipe and tutorial from Louisiana

2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
2 quarts spring water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4 cup chopped green onions
6 cups medium-grain rice (cooked)
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.

Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.

One of my favorites from my years in Louisiana. Live across the street from probably the best boudin place on earth, Boudin King in Jennings LA. The old man actually gave me their recipe when I left since I couldn't get it in Florida. At any rate he died and they have expanded but not kept up with his standards which have slipped a bit.

At any rate you are missing one ingredient he had in his but then you can't get it any where except Louisiana unless you can get some over the Internet. That is savoy dressing and don't ask me what is in it as I never looked just bought a couple of containers of it the last time I was there and added it. It was the magic ingredient for his boudin. I still get about 20 to 40 lbs a year depending on my buddy and his wife visiting once or twice in a year. Just plan great stuff and good grilled or smoked also.

never heard of savoy dressing.. been googling and nothing.. will have to call my friend tomorrow and see what he knows..lol

It is some kind of liver dressing made in Louisiana. They don't use much but do add a bit even to dirty rice. You can buy it in the food stores there. They also make most of the yellow rice on the planet but you can't buy it there unless you special order it. They won't touch it but a coon ass can tell you to the oz how much gravy it will take to cover a rice field.

joec said:

It is some kind of liver dressing made in Louisiana. They don't use much but do add a bit even to dirty rice. You can buy it in the food stores there. They also make most of the yellow rice on the planet but you can't buy it there unless you special order it. They won't touch it but a coon ass can tell you to the oz how much gravy it will take to cover a rice field.

Click to expand...

well after searching around and came up with this.. is this what you were talking about joe?

http://www.savoiesfoods.com/products_dressing.html

nice pics

OH, I LOVE boudin!!