The Best Boudin

If you love Cajun recipes then you’re going to love Boudin. And this recipe is by far the best I’ve ever had and I’m not just saying that, either. I’m telling you that this is hands down 1st place, blue ribbon material right here. This recipe could easily compete with Dj’s, Zummo’s or your grandma and grandpa’s recipe, it’s that good!

Boudin Dressing

Once you’ve cooked the bulk of this recipe it can be served as is, turned into sausage links or rolled into Boudin Balls and deep fried. The majority of the ingredients is virtually the same for all 3 recipes, only one is served as a dressing, one get’s stuffed like sausage and the other gets dipped in an egg wash and breaded before they’re fried. They are all delicious and fun to make but today we’re going to focus on stuffing hog casings to create Links that can be smoked, grilled, baked or pan fried.

Stuffing Boudin into Casings

In order to stuff the casings, however, you’re going to need a mixer with a meat grinder and horn attachments to form the links. Another thing you’re going to need, obviously, is the casings themselves. You can purchase Hog, Lamb or edible artificial casings from your local butcher or order them online. I was fortunate enough to find Hog Casings, here locally, at my Harmon’s Grocery store. They matched the bone marrow price in the meat department, which ran about $1.29 per pound, and 1 lbs. of these Hog casings goes a long way. Plus they store in your refrigerator for up to six months if you keep them soaking in salt water.

Remember that Mardi Gras is in full swing, starting today(Fat Tuesday), so be sure to check out Crawfish Etouffee and my Homemade Jambalaya recipes.

Boudin Ingredients:

4 cups white rice, cooked
1 lbs Ground Andouille Sausage
1/2 lbs Chicken liver
1 Celery stalk, chopped
1/2 Red Onion, chopped
3 Garlic Cloves, chopped
1 Jalapenos, chopped
1 Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1/2 cup Scallions

2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine

Use Hog, Lamb or Artificial Casings for Stuffing the Boudin.

Classic Boudin Balls Recipe

This Boudin Balls recipe is a classic recipe that has been spun into a fun appetizer that is starting to make a heavy appearance on menus in the South. Whether you pronounce it Boudin or Boudain, this Cajun recipe has got Balls. I’m talking heat, flavor, crunch and it just so happens that they are rolled up all sphere like. Hence the recipe name, Boudin Balls. But make no mistake. This Boudain Balls recipe is perfect for stuffing links if that’s what you prefer. I’m telling you that this Boudin recipe is hands down as good as it gets and I’m betting that it’s even better than you’re moms recipe too!

If you don’t know what Boudin Balls are or even what Boudin is, let’s talk about it for a minute. Most Americans think it originated in the South but the truth is there are all forms of Boudin throughout Europe. Some people call it rice pudding or blood sausage. Both are fairly accurate descriptions but for the most part, it’s generally a very potent rice pudding blood sausage with a concentrated spicy taste. It’s normally twisted up in stuffed hog casings that can be smoked, grilled, baked or even pan fried. And now, with this Boudin Balls recipe, it can be deep fried.

If you’re interested in learning how to stuff Boudin or more Cajun and Southern recipes, Check out the links below.

Boudin Balls Ingredients:

2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt (or to taste)
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine

1 cup Seasoned Flour, Salt/Pepper/Paprika to taste
3 eggs, beaten
1 cup Panko/Seasoned Bread Crumbs/Corn Meal (equal parts)
Oil for frying

Be sure to watch the short video to tutorial and fry your Boudin Balls for 2 to 3 minutes at 375° Fahrenheit or until golden brown.

Tag: Boudain

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