Cajun Boudin Recipe (Updated Version) Step By Step

[Music] what's up guys welcome back to my channel today we're going to be doing a remake of the Cajun boudin video I wanted to redo it because the first video was was my first video that I made for YouTube and it was pretty crappy I had a using my cell phone wouldn't hold on the phone the right way and I actually got 18,000 views on there and I want to thank everybody that gave me those views so I decided to remake it and go more into detail on how to make the boot in and so that's what I did so I hope y'all enjoy a remake of the Cajun blue in video all right guys the first thing we need to do wanna make sure you you cast-iron pot is hot you could do that but see the smoke coming off of it burning all that you we really have to use the last time so we're gonna go ahead and put the meat in there Brown everything on all around I got three ten pound Boston butts so we're gonna be making a lot of Boutin today this is a ten gallon pot so it's plenty enough room to cook all this meat at one time let me go ahead and get the meat in there and I'll show you what I'm talking about when I mean browning it all the way around so you want to do you want to put that fat side down see the fat side you want to put that down first that's gonna make the oil that you need when I was a time to cook the onions and bell peppers celery stalks we ready to cut back cook a little couple minutes Ephesian if overnight and as you can see I had eruption that uh in the plastic so whenever you can they sign up to inhale to come off identity [Music] this video was when I first made it my first video ever and it pretty much stuck but it did hit 18 thousand views so crazy that we make this video with your funds clearer to watching more on family and more in detail [Music] a better camera setup first when I shot with my cell phone which he pretty good quality video this I don't have a tripod or anything at the time and I becometh on the wrong way didn't she cooking in the video phone wandering over words [Music] [Music] [Music] what kind of POD this is like I said if you're pinned down upon this made by team cooker got it we want to know this actually I'm not advertising thing about it yeah perfection in the comments [Music] Braddock and so to know if you can put I wanted to make we thought the game alliance would really really good about 70 people out of the cut the malaria and popular hi guys I'm gonna show y'all I'll take these out you know see how I got them all brown all the way around yeah [Music] [Music] bring you out right there buddy we got the last one done boy take it out next thing we're gonna put an s a Cajun trigger onion celery chopped and broke so I had to put these in the we also ride a little [Music] [Applause] [Music] put the top on it and let it cook for about five minutes put the top on it and after that we'll go ahead and add a [Music] [Music] everybody's been by five minutes way another green amusing [Music] [Music] [Music] I'll bring you back whenever I had to me alright guys next up we've got all the green onions and everything cooked down next up is the chicken liver I know some of y'all gonna eggs get in the other video why I don't use pork liver well chicken liver and liver at all looks disgusting it's chopped up too late [Music] started cooking to them tiny little pieces [Music] too much other flavors down we busting blood back we got seasoning you know once we had the meat bagged in will have water and we'll had to let it boil and let it come to a bowl but the flavors going and then we'll go ahead and add some more seasoning get the water seasoned right let it cook down cook it for three hours it's gonna take about three hours to that to the bone comes out of the meat and then once the bone comes out it's gonna take about another two hours if you want this meat to cook down till it shreds you're not gonna fast and meet through a meat grinder I'm gonna I'm gonna leave it shred into shreds by this little put down enough for the weight and add the knees back to the pot Hot Chilli mom enough water to cover the meat [Music] she's like gallon of water per 10 pounds of Boston but this is a and we're gonna turn the heat up and let this not ballin we'll get it to a bowl and then turn it down to a simmer and well like that that's how we let it cook for three hours or whatever it takes for the bone then pop out the meat I'm gonna go ahead and get us get a rolling ball and then we'll do that for about three minutes and then we'll put it down to a simmer and start adding the seasoning and getting the water seasoned like you got it alright guys we got this balling season that was hard to see right now clue we'll go ahead and turn it down now I want to have it just still a nice semi and I'm just gonna season it with some local season it from the balls Gaiden free OC [Music] just gonna take a good bit of season and get that water right just doesn't have a lot of salt in its really good seal whatever you uh you get it going you want to check it every once in a while know your meat sitting at the bottom and the chance that it could go burning the meat check it flip it over you know to cook on both sides right now we just season in the water pretty good but it needs more my last video I use coldest actress which is my damn good season into this town which I know it's good too but that crook wood is a lot I like to use it in Malaya it's almost there guys yeah remember too the season of meat and as I was cooking the meat was also cooking that season and off to me and that's what was you know we're just gonna dip a little bit out and you want to taste it one more time perfect your leg - yeah there should be plenty it's not too salty taste it again since it this is actually tastes pretty damn good it looks pretty close you can see all that season I think we're gonna be adding more seasoning once we start adding rice tomorrow because we gotta cook this cook it down and then let it cool you know we can put it on a cigarette you want it to have like you want that grease to be like a once it turns like a jelly and you add your ice and you know make the boudin and freeze the boudin whenever you go to eat the boudin then you heat it up and it has that a jelly grease or whatever you wanna call it in there and that's what keeps you a Buddha and moist so moving along all right guys we were go ahead check the ticket and see if the bowling is ready to come out it's cooking for three hours yep ready right out what we're going to do is kind of chop this up a little bit with the paddle and then we let it cook let another two hours till it shreds on its own I did out of another gallon of water and I reach a stood it for the season then in the season it's still good we'll let this go another two hours and then we'll check it again bring you back alright guys my boy ed Chucky well yeah it's tough we'll go ahead and [Music] turn this off and take the meat out and put it in another pot because if you leave it in this cast on fire that's gonna take a long time for the cool down cuz the pot stays hot so we'll go ahead and strain it out [Music] [Music] [Applause] aha yeah [Music] our children and it's clean the rest of this pot out and I start making a bead and I'll bring you back all right everybody we got the meat in this pot half of it and we have a whole pot of rice we're gonna put half of that rice in this pot and I have all this meatloaf they came out of that pot and we have the pig casing and meat stuffer so let me add the rice in this pot and get it all mixed up and I'll show you how to suffocate it alright guys I decided to show you how it'll mix this bison here with this meat it takes a little time to get it all mixed up uniform so now I'm gonna go ahead and get this done in and I'll be right back alright guys we did how could I rice into a half of this pot and I had it more Chi in the the seasoning was good I just needed to spice it up a little bit so we're gonna go ahead and start making a sausage and I'll show you what that looks like we put the meat inside here and I'll start turning this wheel right here I'm just going to do is roll it out to the end just gonna fill that up and you can see it's coming out already this is the old time we this is just a new meat grinder but this is a little Tommy grinder you can see the store them to come out what you want to do is after you get the meat in there you want to stop it right at the end I mean you want to start pushing the casing onto this too and you put on there as much as you could fit because you want to make these as long as possible do is cut it and then I'm gonna tie a knot on the end and I'll start filling the casing and show you what that looks like alright I have my wife turn the wheel so I can show you all this that's all you do why you holding the wheel is uh you want to hold this just hold it back a little bit and that's what fills it up and it looks disgusting but it's really good she's gonna put some more in there and it slowly fills it up there is one you could buy that could fit like three pounds of meat in it at one time and it has a it's like a cylinder it pushes down as you turn in the wheel and it only takes one person to make the boudin to fill the boudin links but I haven't bought that one yet so that's how you make a link of boudin and we're gonna go ahead and get all this done and I'll show you some footage of what it looks like when it's all done and how much how much I made and then we'll cook some up let you see what the inside looks like at this cook there we'll be right back all right guys all the boudin is done this is Lily finished with stacks and stacks of Budhan forgot to mention earlier that uh need to put the green onions in there I forgot all about that so we're gonna give these section off package it packaged up and then I'll cook a link up to show you how what that looks like all right guys this is the final product so nice and crispy ready and that's how you make cajun boudin if you liked this video please subscribe take the little bells so you'll know where my next video comes out thank you all for watching [Music] [Music] she always on my mind [Music]

Channel: Kajun Kravings

Views: 142,279

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Id: 5AXyXmYtth0

Length: 30min 27sec (1827 seconds)

Published: Sun Apr 15 2018