Cajun Boudine
"Authentic Louisiana sausage. (Recipe courtesy of Publican Quality Meats)"
- Ready In:
- 4hrs
- Ingredients:
- 22
- Yields:
-
5 sausages
ingredients
- 3 1⁄2 lbs pork shoulder
- 4 ounces chicken livers
- 4 ounces bacon
- 30 g salt
- 4 g curing salt, # 1 (this can be excluded if you can't get it)
- 16 g brown sugar
- 16 g Old Bay Seasoning
- 8 g chili powder
- 6 g red chili pepper flakes
- 5 g garlic granules
- 4 g hot paprika
- 1 g cayenne pepper
- 1 g file powder
- 10 g ground black pepper
- 1 g ground fennel
- 1 g ground cumin
- 1 g ground mace
- 1 cup scallion
- 1 cup red bell pepper, diced
- 1⁄2 cup green bell pepper, diced
- 1 cup cooked rice
- 1 tablespoon Tabasco sauce
directions
- Cut meat into cubes small enough to fit in your grinder.
- Marinate meat overnight with all ingredients except the rice and Tabasco.
- Cook rice and allow to cool. Sprinkle Tabasco over rice.
- Grind sausage on 3/16th die. Par freeze and paddle until fully emulsified.
- Fold in cooked rice and Tobasco mixture.
- Stuff into hog casings and freeze.
- Separate sausages and vacuum seal.
- Circulate at 155 degrees for 3 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very delicious when tried with jalapeño cheese cubs made into the sausage , I cut out the spices in mine and added a little crab boil mix to it ...turned out fantastic!
RECIPE SUBMITTED BY
Food.com
United States
Hungry for good food AND great conversation? Food.com boasts a smorgasbord of over 500,000 recipes and a community-inspired activity feed that allows our users to add reviews, tweaks, questions and photos to their favorite recipes. Grab a plate and join the fun!
