WHAT IS BOUDIN:.............. |
Cajun-style fried Boudin balls
Cajun-style Boudin blanc that has been smoked.
Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are typically included. In Cajun versions, the sausage is made from a pork rice dressing, (much like dirty rice)(Such brands consist of Foreman's Boudin, Richard's Cajun Kitchen, and Nu Nu's) which is stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version typically uses milk, and is therefore generally more delicate than the Cajun variety. In French/Belgian cuisine, the sausage is sauteed or grilled. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in New Orleans and Baton Rouge.
Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. The Catalan version of the boudin noir is called botifarra negra.
Boudin blanc de Rethel (pronounced: [bu.dɛ̃ blɑ̃ də ʁə.tɛl]: a traditional French boudin, which may only contain pork meat, fresh whole eggs and milk, and cannot contain any bread crumbs or flours/starches. It is protected under EU law with a PGI status.
Crawfish boudin, popular in Cajun cuisine, is made with the meat of crawfish tails added to rice. It is often served with cracklins (fried pig skins) and saltine crackers, hot sauce, and ice cold beer.
Boudin ball, a Cajun variation on Boudin blanc but instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep fried.
Boudin rouge: In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. It originated from the French boudin noir.
Gator boudin, made from alligator, can be found sporadically in Louisiana and the Mississippi gulf coast.
Brown Rice Boudin: Brown-rice boudin is a flavor you won't find in many places. You will be surprised to find out the taste is very similar to traditional pork boudin, except this boudin is made with a brown-rice substitute for those looking to cut down on white rice intake.
In the United States
The term boudin in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this region and is the one most widely consumed. Also popular is seafood boudin consisting of crab, shrimp, and rice. It must be remembered also that most of Louisiana's cajun's do not consider boudin a sausage.
Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette and Lake Charles area, though it may be found nearly anywhere in "Cajun Country", including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since boudin freezes well, it is shipped to specialty stores outside the region.
Boudin is fast approaching the status of the stars of Cajun cuisine (e.g., jambalaya, gumbo, étouffée, and dirty rice) and has fanatic devotees that travel across Louisiana comparing the numerous homemade varieties. From the Lake Charles area to Lafayette boudin taste and flavors vary. Some Such as Foreman's Boudin Kitchen use no liver, and other such as Richard's Cajun Kitchen use liver.
Boudin Noir is available in Illinois in the Iroguois County towns of Papineau and Beaverville and made by a butcher shop called Papineau Locker. The dish is the featured cuisine at the annual Beaverville Homecoming which is held the first weekend of August. People travel from hundreds of miles to partake of the Boudin.
STEVE IS GOING TO MAKE BOUDIN!! I have a few recipes floating around in my cookbooks and this recipe is one that combines the ‘stuff’ that 3 out of 4 recipes agreed were included.
2 1/2 pounds pork, cut into 1-inch cubes (butt or boneless country style ribs)
1 pound pork liver
2 quarts water
1 cup onions, chopped
1/2 ts garlic, minced
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 ts salt (a bit more for seasalt)
2 ½ ts cayenne
1 1/2 ts ground black pepper
1 cup parsley, chopped
1 cup green onions tops, (green part only, chopped)
6 cups cooked medium-grain rice
About 4 feet of casings
1) In a large sauce pan, combine the pork, pork liver, water, onions, garlic, bell peppers, celery, 1 ts salt, 1/4 ts cayenne, and 1/4 ts black pepper.
2)Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth.
3)Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together.
4)Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.
5)Using a funnel/ sausage thing, stuff the sausage into the casings and make links.
6)Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. Cut into pieces so you can pop out the filling!
All the boudin seems to have green speckles in it! There was one that had chopped jalepenos! But green onions seem to be the consensus.
BY: Arabella Gordon
BETTY FUSSELL'S BOUDIN PIE
1/4 lb pork liver
1 lb pork (half lean/half fat)
1/2 cup chopped onion
1 clover of garlic, minced
1/2 cup heavy cream
1 ts black pepper
1 ts cayenne pepper
1/2 ts sage
1/2 ts thyme
1/4 ts mace
1/8 ts allspice
1 bayleaf, crushed
2 cups rice, cooked
1/4 cup parsley, chopped
3 green onions chopped
1 egg beaten
1) Freeze the liver for about 30 minutes to firm up. cut into cubes & puree.
2) Cut pork into 1 inch cubes and grind in a meat grinder.
3) Saute the pork meat in a skillet wtih onion & garlic for 3 minutes, w/o browning.
4) Add liver, cream & seasonings an dsimmer, stirring constantly until liver is barely cooked & pink. Add rice, parsley, green onions & egg and mix together.
5) At this point, you can either case or rill a deep dish pie (2 inches) and add the top crust, baking at 400 until crust browns about 30 minutes.