sourdough58 Loc: Maine

I have too many hobbies, I take lots of pictures for both fun and work. I cook and bake at home and pre-covid I competed in about 20 cooking competitions each year, 10 yrs as a gunsmith, competitive shooting contests, handgun and offhand rifle and blackpowder shooting, I have a large collection of cookbooks and over 250 pieces of castiron cookware, 18 yrs commercial fireworks operator. and more..... but one thing these all have in common, whatever I do I always strive to do my best, I really work at it, I enjoy the challenge. I like making sausage, all kinds and I am happy with all but one, "Boudin Sausage" I have never had boudin before I made it myself I am OK happy with mine but I find myself tweaking my recipe each time I make it, I make about 10-15 lb batches, I have watched videos on making Boudin and the ones that I believe are in line with what I want don't offer recipes, what I would like is a commercial recipe that texture, flavor and spice levels would best represent a southern Boudin Sausage. I watched one video of a butcher shop making Boudin Sausage and he said that they sold 50lbs of Boudin Sausage each week. He has it down right. Not interested in Boudin blood Sausage. Thank you, I would be willing to trade my brownie recipe that took me 8 yrs of tweaking before I was happy with it or an apple or blueberry pie resipe for the right Boudin Sausage formula.

Triple G

https://acadianatable.com/2014/02/03/the-great-boudin-debate/

This one?

My tweak is to use less liver and more garlic (some roasted) and add file’ powder to the spice mix. Not sure how it corresponds to your starting point. Being of Acadian descent (Tibodeau), I start with their “suggestion”.

ottopj Loc: Annapolis, MD USA

I had never heard of Boudin Sausage before, so I checked it out on Google. when I read a description of it and its ingredients, it reminded me of Haggis. However, I don't know if it would taste the same. I will have to try some and make up my own mind.

Triple G

sourdough58 Loc: Maine

Thank you, I value your opinion, This is what I just did, I tried chicken liver its ok but I will go back to calf liver, my rice is 1/3 of the meat will drop it to 1/4.
I will make the recipe that you sent next time and take your advice on the cut back on the liver and increasing the garlic, sounds right, I enjoyed the video. how much file' would you recommend to start with, I wrecked 5 gal of gumbo with too much file' I am a little scared of it. It looks like I am in the ballpark.
Boudin Sausage
3 lbs Boston butt 
1/2  lb of chicken liver 
2 medium onions 
3 stalks of celery 
3 bell peppers 
2 rounded tbsp minced garlic
3 bunches of green onions, chopped fine 
1 bunch fresh parsley, chopped fine 
1 1/2 tbsp black pepper 
5 teaspoons of cayenne 
3 cups of  rice cooked with 3c of broth from the meat
cajun seasoning to taste

sourdough58 Loc: Maine

The video that Tripple G offered is really good.

Triple G

Are you looking to change flavor or consistency? For flavor, I’d try the Cajun spice mix in the recipe (I especially like some paprika in the mix) and build from there. I always measure jerk, cayenne, file’ and Old Bay seasonings...a little goes a long way.

From the recipe.
¼ cup salt
¼ cup granulated garlic
¼ cup finely ground black pepper
2 tablespoons sweet paprika
2 tablespoons onion powder
2 tablespoons finely ground white pepper
1 tablespoon celery salt
1 tablespoon cayenne pepper


I reduce the cayenne to 1/2 T and add 1 t of file’.

The celery, green peppers and onions you add increases the sweetness component, but you can’t go wrong by adding the The Holy Trinity! A little red wine vinegar will offset that a bit. Even using a red onion instead of white or yellow will add a different flavor dimension.

I prefer smoking the sausage or cooking it in the air fryer over boiling.

sourdough58 Loc: Maine

Andouille


Smoked Andouille


Boudin mix


Test Sample

sourdough58 Loc: Maine

Thanks, I will try the next batch with your suggestions.

Triple G

Good luck.