Cajun Smoked Boudin & Boudin Balls

welcome everyone to the two guys in a cooler Channel my name is Eric thanks for joining me on this episode today we're going to be making authentic Cajun smoked boudin as well as boudin balls and I'm gonna share with you my personal recipe so you can go out there feel confident about making this fine Louisiana delicatessen boudin is single-handedly the most popular sausage between Lake Charles and Baton Rouge Louisiana let's get started we're gonna start off with some Boston but season it with some Creole seasoning generously sticking it in a vacuum-sealed bag or a ziploc bag put it in the fridge overnight the next day we're gonna go ahead and heat up some oil on a skillet and I'm gonna sear both sides of that Boston but I want to make sure I get some nice browning a little bit of that Garrett all right they're in that skillet and then once it's seared now we're not cooking it we're just giving it some color we're gonna go ahead and put it in a slow cooker you could put it in a pot it doesn't really matter and once you do that we're gonna go ahead and cook the Trinity which is the onions bell pepper and celery cook that in the same skillet that you browned your Boston bud in add a little bit of salt that's gonna draw some moisture out once it starts to soften go ahead and add your green onions and your garlic [Music] while that's cooking we're now going to prepare the ingredient that makes boudin boudin which is liver typically pork liver is used but depending on how intense you want your boudin you may want to use chicken liver which is a little more mild I like to soak my liver in some water for about two hours dice it up really well and then go ahead and add it to my vegetables that helps clean out the liver a little bit before you cook it we're gonna cook our liver with our vegetables on about a medium heat for really only a few minutes we don't want to cook it too long this is gonna continue to finish cooking in our slow cooker so once you have all your vegetables and your liver done go ahead and transfer that to the pot that you have your Boston bud in and we're gonna go ahead and add the rest of the ingredients now what I like to do to just give it a whole lot of flavor is to add some chicken bullion cubes to your mix right here most people are just gonna add water but if you add chicken stock or vegetable broth it's really gonna boost the flavor at this point we're gonna go ahead and add the rest of the ingredients I like to have mine a little spicy we're gonna kick it up with some cayenne pepper mix that really well to combine put it on low and cover it we're gonna let this cook until our Boston butt is fall apart tender this can take anywhere between three to four hours depending on how high you have your heat but you definitely want to cook it low and slow once your Boston bud is fall apart tender you're gonna want to separate the liquid from the meat and the vegetable so all we're doing here is we're gonna put that into a strainer and this is also gonna give us an opportunity to debone it if there were any bones in that pork shoulder by now your kitchen should be smelling like just about any kitchen in south Louisiana and be sure to give that pork a taste because it's absolutely delicious finally you're gonna want to run all of that through the grinder so run your vegetables and your meat through the grinder once you have it all ground up set it to the side because now we need to prepare the rice to prepare the rice all you need to do is bring your water to a boil add your washed rice to that water give it a stir and once that water comes back to a low simmer go ahead and cover it and bring it to the lowest possible setting on your fire for 13 minutes [Music] after about 13 minutes your rice should be perfectly cooked fluffy tender go ahead and leave it uncovered because we're about to use it let's go ahead and chop up the rest of our green onions and get our parsley together because that's the final two ingredients we're gonna add to our Buddha mix you're gonna bring it all the way home so here we go in a large bowl add your rice the amount of rice that you add is a personal preference a lot of people like a 50/50 blend between meat and rice but if you want to go heavier on the meat go for it add your green onions and your parsley mix all of those together and this is where it gets a little tricky when it comes to making Buddha at this stage we're gonna go ahead and add back in some of that reserve stock that we were cooking our busting butt in you don't want to add too much at a time so begin by adding 1/2 a cup at a time and add it until your mixture becomes just slightly sticky you don't want it soggy you don't want it dripping wet and so you want to make sure that you really monitor how much liquid you add to this mix this is also gonna be the step in which you get to adjust for seasoning so as soon as your mix gets well incorporated go ahead and give it a taste check for salt black pepper maybe even a little extra cayenne pepper this is the time to do it [Music] what we're gonna do here first is I'm gonna make some boudin balls and all we're gonna do to make boudin balls is we're gonna take a little handful roll it into a ball it should be sticky so it should form together well I'm gonna dip it in some flour from the flour I'm gonna go ahead and dip it into an egg mixture and it's just literally an egg that's been whisked together and then finally I'm gonna put it in some panko bread crumbs on the stovetop I've got some oil that's heated up to about 350 degrees and I'm gonna go ahead and fry those boudin balls until the outer shell is golden brown this process only takes a few minutes at a 350 degree heat and this is what they should look like as you're pulling them out they are absolutely amazing boudin balls freeze incredibly well they're easy to make you can make a whole lot of them and if you don't have casings or if you don't have a sausage stuffer they're a great way to enjoy boudin without putting them in links but let's go ahead and finish the process as I'm gonna show you how we smoked our boudin this is typically the way you're gonna find Buda and Louisiana which is in sausage links either smoked or unsmoked to do this we're gonna prepare our sausage stuffer we're gonna go ahead and get our casings lined up and begin the process of making and forming our boudin needs [Music] all right now that the links have been formed it's time to smoke this boudin we're gonna get that smoker cranked into about 200 225 degrees a little bit of pecan a little bit of Hickory we're gonna smoke these for about an hour and then after about an hour hour and a half I'm gonna brush the outside of the boudin links with some olive oil this is gonna help crisp up the skin so that you get a really nice bite when you bite into that boudin we're gonna continue smoking these for about another two hours and once they have been properly smoked we're gonna go ahead and take them out of there let them cool down a little bit because our boudin is officially done smoking boudin just really elevates the flavor but it's not necessary so if you don't have a smoker or if you just prefer plain boudin once you're done linking it up you can go ahead and freeze it and store it for long term storage they freeze beautifully at this point I'm just gonna go ahead and separate all the links and get it ready enjoy this Cajun sausage for breakfast lunch or dinner just like we do in South Louisiana if you have any questions on how to make this Louisiana sausage leave me a comment in the comment section below I hope you get a chance to make it and if you do let me know what you thought thanks for watching this video if you liked it give it a thumbs up don't forget to share it if you're new here consider subscribing clicking that notification bell and stick around we have got some awesome fresh content lined up for you in the next few episodes thanks a lot see you next week [Music]

Channel: 2 Guys & A Cooler

Views: 32,485

Keywords: Cajun Boudin, Smoked Sausages, boudin, cajun food, southern cooking, recipes, sausages, cured meats, Boston Butt, pork

Id: AUlLUXUatc8

Length: 7min 51sec (471 seconds)

Published: Thu Jul 11 2019