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Old 10-03-2022, 03:19 PM   #1
S-3 Ranch
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Join Date: Jan 2017
Location: Sisterdale
Hunt In: Sisterdale, Barnhart , presidio , tiviolie
Default Wild boudin

Ingredients
▢ 1 1/2 pounds duck, venison, beef, pork, whatever
▢ 1/2 pounds liver
▢ 1/2 pound pork fat
▢ 1 large onion, chopped
▢ 2 celery stalks, chopped
▢ 2 poblano or green bell peppers, chopped
▢ 1 bay leaf
▢ 6 garlic cloves, chopped
▢ 4 tablespoons kosher salt
▢ 1/2 teaspoon Instacure No. 1 (optional)
▢ 3 to 5 tablespoons Cajun seasoning, or see below
▢ 2 cups cooked white rice (long-grain is best)
▢ 1 cup parsley, chopped
▢ 1 cup green onions, chopped
▢ Hog casings
Instructions
Chop the meats, liver and fat into chunks that will fit in the grinder. Mix the meats, liver and fat with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and either the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and set in the fridge at least an hour, and up to a day.
Put the contents of the container into a large pot and pour in enough water to cover everything by an inch or two. Bring to a simmer and cook gently until everything is tender, at least 90 minutes and up to 3 hours. Strain the cooking liquid (you'll need it later) and spread the meat, fat and veggies out on a sheet pan to cool.
When everything is cool enough to handle, grind it through the coarse die (6.5 mm) on your grinder. You can also hand chop everything.
Put your meat mix into a large bowl and add the cooked rice, parsley and green onions. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for 3 to 5 minutes so you make a more cohesive mixture to stuff into a casing. You now have boudin.
You can just shape the mixture into balls and fry them (they're awesome), or use your boudin as stuffing for something else, like a turkey. Or you can case it. Stuff the boudin into hog casings, and while you're doing it, get a large pot of salted water hot -- not simmering, just steaming. You want the water to be about 165F to 170F. Poach the links for 10 minutes, then serve. If you are not serving them right away, no need to poach the links yet.
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Old 10-03-2022, 04:20 PM   #2
gburk
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Join Date: Sep 2019
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Would like to try this, thanks for posting

Don’t have a good source for pork fat other than Boston butts at the grocery store.
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Old 10-04-2022, 01:03 AM   #3
tvc184
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Location: Golden Triangle
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Quote:
Originally Posted by gburk View Post
Would like to try this, thanks for posting

Dont have a good source for pork fat other than Boston butts at the grocery store.
Walmart or other store, especially if you have a Mexican mercado and/or carneceria nearby. In have seen tallow and lard even at Walmart.
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Old 10-23-2022, 05:53 PM   #4
Avidhunter1356
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Join Date: Aug 2022
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Try putting tony chachere seasoning I highly reccomd it
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Old 10-23-2022, 06:20 PM   #5
Skeeterbassman
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Join Date: Dec 2013
Location: Lorena, Tx
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Thanks for posting this
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Old 10-24-2022, 03:59 PM   #6
gwellstx
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Location: Conroe, TX
Hunt In: DeWitt Co.
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Will try this! Thanks for sharing!
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Old 10-24-2022, 04:19 PM   #7
diamond10x
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Join Date: Sep 2011
Location: AK
Hunt In: USA
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Heck yeah, this is a perfect way to trick my wife and everyone else into eating liver
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Old 10-24-2022, 04:44 PM   #8
haas0311
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Join Date: Nov 2010
Location: From La Vernia, Now live in Corpus Christi
Hunt In: Jim Wells and Wilson Counties
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Dude, I just got some fresh Nilgai I am going to try and do this too!
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