-You know you come here
often enough when you automatically know
where the beer is. Good use of a wedding ring. Oh, my God, I'm in trouble now. ♪♪ Hi, guys. Isaac Toups here
from New Orleans, Toups' Meatery & Toups South, here at the Vice Munchies studio
cooking up boudin. So boudin, if you don't know
what it is, is a Cajun sausage
that's already cooked when it's put into
the sausage casing. So it's pork butt
that's braised down, mixed with liver, rice, seasoning,
and the Cajun trinity. Let's get to it. First, we got our Boston butt
right here, otherwise known
as pork shoulder. I forget why they call it
the butt, but it's hilarious. We're going to take our butt. We're going to give it
a good slap because I'm a jackass, and we're
going to give it a good score, about an inch deep,
nice sharp knife, and then we're going
to really season it pretty aggressively
since this is a lot of meat and we're only seasoning
the outside. Good fresh ground black pepper, and really try to get it
into the crevices. Season both sides up
pretty good. Give it a good rub
Give it a good pat. Give it a good smack. Unceremoniously plop it in your
Dutch oven and off to the oven. I'm going to park that guy
in the oven for 45 minutes to get some really good color
and caramelization on it. It's just going to bring out
all that good flavor. While our butt's roasting,
tee hee, we're going to
chop up our vegetables. So we got the Cajun trinity
right here. We got the father, the onion. We got the son, the bell pepper,
and the holy spirit, the celery, but don't forget the pope,
and the pope is the garlic. Yes, I'm using all this garlic.
Get over it. The important thing about
our vegetables is you cut them all
about the same shape, and since it's all
being ground up and roasted pretty hard anyway,
keep them pretty large. So we're going to keep them
to an inch to about half an inch pieces. There's a couple of seeds.
I don't even worry about it. Not a big deal. Celery time. Whoo! Needs ranch. Now that we got our bell pepper,
onion, and celery, the Cajun trinity is very
similar to the French mirepoix except we substitute
bell pepper for carrot because bell peppers grow
in Louisiana, and, yes,
90 cloves of garlic. No, I'm not joking.
No, I'm not being a jerk. Use a lot of garlic. You will not be disappointed. Cajuns are very useful for
what they have around them. It's why we use sugar cane.
It's why we use crawfish. It's why we're using pigs.
It's naturally all around us. The Native Americans of
south Louisiana were gatherers. They didn't even have
to grow stuff. They could just go out
in the field, find something, and get it.
It's great. We still utilize that
to that day. All right. Now that we got our pork butt
roasted up for 45 minutes,
got some nice color on it, we're going to deglaze
with some beer. "Some" beer. [ Laughs ] Never met a pig that didn't
like a good couple of beers, myself included. Going to add our vegetables and some water and back in the oven. Thank you! Now I'm going to let that cook
for 2 1/2 hours at 325 degrees. Meanwhile, it's beer:30. And just like that, it's done! Arch your back always
when lifting heavy. Oh, mama, that smells good. Be very careful
because this is very hot. I like to use
the dual tong technique. That smells real good. That smells like home. Boudin is a regional dish
from southwest Louisiana, and the reason
you add rice to it is just because
any poor community is going to add things
to stretch out your food. So back in the day to stretch
out your boudin and stretch your sausage,
you add rice to it to extend it so you can feed your family. Nowadays, we do it for tradition
and flavor and texture. It's just not boudin
without the rice. I said so. I'm going to strain out
all the juice and all our veg. Look all that garlic! We're going to add
some chicken liver. Now, traditionally,
you would add pork liver. I like chicken liver. Chicken liver is
a little calmer, and you can add more to it
to cream it out. I'm going to pop these chicken
livers back in the over for just another 10 minutes. I'm going to cook them off
until they're about medium. And I'm going to take
our juicy juice, set aside our vegetables, and cook our rice in the juice. Now, you notice this is
way too much liquid for the amount of rice I put,
which is just fine, since we're not actually
serving the rice. We're just cooking the rice
until it's done and putting it in the boudin. So don't worry about
the ratio here. You want to bring your rice
to a boil, and then we're going to
simmer it for 10 minutes, and then we're going to
let it rest for 10 minutes and it'll be properly
cooked every time. Now we're going to rough-chop
our cooked pork butt up so we can get it
into the grinder. If you don't have a grinder,
you can hand-chop this up. It's just going to
take you a while. First, you want to make sure
to get this bone out. Now, you know it's done
when the bone just slips out. Now, don't worry about
chopping it up uniformly or evenly since it's
going through the grinder. Now, you notice I'm not worrying
about the fat because leave the fat on. A lot of people will
skim this fat off because that's what they've been
trained to do their entire life. Leave all the fat in the boudin. Trust me, or else your boudin
will be dry and I will judge you harshly. Let's get to grinding. And slowly but methodically
grind everything up. You're going to want to use
your plunger. We're really looking
for a rough grind. This can be used
to the largest die you have. If you have a professional
meat grinder, or have a buddy that has
a professional meat grinder, tell him to grind
the largest die. We really just kind of want
to tear this up, not grind it fine. Yeah! Now we're grinding! This grinds a lot better hot! Trust me! This is not like
a traditional sausage where you want everything cold! Grind this shit up! I don't know why I'm yelling!
It's kind of fun! ♪♪ All right. I'm going to pull
the livers out. Now, I cooked the livers
to about medium, so about 135. But honestly,
just when they have just a little bit of springback
and they're not all mushy. The grinder is getting
a workout today! Yeah! Just spit everywhere! The rice is done. I'm going to turn our rice off,
and we're going to let it rest. Look at me.
I know how to use this thing. Now, very important, any juices
left over add right back. All right, now that we have our
massive bowl of destruction, we're going to add
our seasonings and chop up our green onions. Green onions have this
wonderful little zingy, bright, herbal-y pop of onion
that I like to add last-minute. Now we wait for the rice
to cook. Meanwhile, we're going to add
a little smoked paprika, a little cayenne pepper,
of course. Going to add another big pinch
of black pepper, another big pinch of salt. Now that we've got our rice
cooked off, I'm going to strain just
a little bit of this stuff out. We're going to add
some more back. Now, this is good stuff,
so make sure you want to actually pour a good bit
of that fat right on top of it. That's plenty.
Don't throw away this stuff. It's good. I'm going to take a mixer. Just give this a good mix. Oh, that smells like heaven. So, yeah, everybody is going to have their own
variant of boudin. As long as it has got some good
pork loving in there, maybe a little rice,
a little cauliflower, I don't hate on that. So boudin is what you make it,
but classically, it's going to be pork, liver,
rice, and a lot of garlic. At this point, now that
it's all mixed up and seasoned and ready to rock, you could put this out
inside of a roasted chicken. You could slap it
on some white bread. Traditionally,
we would link it up or roll it into boudin balls, and one of my favorite ways
to eat it, honestly, is just like this. Happy dance.
Do the happy dance. Now, if we're going to
link it up, you can pipe it into it
right now while it's hot and then you re-poach
those links. If you roll it into
boudin balls, you have to lay it flat
and let it cool completely before you roll them
and before you fry them. If you try to fry them
when they're hot, they're going to blow up
in your fryer and you will be embarrassed. Now that the boudin
has completely cooled of, I'm going to roll it
into little boudin balls, 1 1/2 to 2 ounces. Just try to keep them
of roughly the same size. Toss them in a little
unseasoned bread crumbs. Please do not use Italian. Plain old bread crumbs
will work just fine, and again, you're going to
make sure this boudin is cold. Toss them in the bowl. Make sure you give them
a good coating. I actually like to
pack some of it on. Give them a little bit
of a roll. They don't have to be pretty
unless you want them pretty. So, this boudin
is very delicate, so you have to be pretty
baby-hands with these things. So you don't want to pack them
too tight. Now, when you're frying these, you want to make sure
you are very careful. Boudin has a lot of moisture
and a lot of fat in it, so if you don't do this right,
they can explode on you. So I like to set them
in my little strainer and set them in,
and let's pray to God. Pray to God! Good news!
We're not blowing up! Yet. Oh, yeah, babe. Golden, fried, and delicious. Boudin,
a little Creole mustard aioli, otherwise known
as mustard mayonnaise, and some pickles, and this is
a wonderful Cajun snack. Thank you guys for joining me
at Vice Studios over here in Brooklyn. I'm Isaac Toups.
We just made boudin. Love you guys. ♪♪ ♪♪ ♪♪
