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Celebrate Sausage S02E01 - Cajun Boudin 

2 Guys & A Cooler
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#celebratesausage
Thanks goes out to the Sausage Maker for Sponsoring this series. Through the month of October you can get a 10% off your order. Check them out here
Sausage Maker: tinyurl.com/yjsdm4dx Discount Code --- 2GUYS10
Today we are making Cajun Boudin. You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/cajun-b...
If you have any suggestions for next years Series be sure to leave them in the comment section below.
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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30 сен 2021

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Комментарии : 240   
@2guysandacooler
@2guysandacooler 2 года назад
Welcome to Celebrate Sausage Season 2. A big thanks goes out to The Sausage Maker for sponsoring this series. Check them out here and get you discount. (Expires October 31st)" Sausage Maker: tinyurl.com/yjsdm4dx Discount Code --- 2GUYS10
@primeribviking3688
@primeribviking3688 2 года назад
You can make boudin eggrolls too. I ran out of wrappers recently but had dumpling skins so I made fried boudin dumplings. I made a sauce to go with it. 1/2 cup mayo. 1/4 cup grain or creole mustard, 2tbsp horseradish, dash a hot sauce, dash of worcestershire sauce
@wemakeitlookeasy9070
@wemakeitlookeasy9070 2 года назад
One bite into the Boudin and the Louisiana accent starts coming back stronger 😂😂 awesome video, I'll be trying this
@2guysandacooler
@2guysandacooler 2 года назад
😂😂 So true!!
@RidgeRunner5-
@RidgeRunner5- 2 года назад
I noticed that too.
@ChefChipDes
@ChefChipDes Год назад
Yes! I noticed that too. His accent got stronger and stronger as the video went on. I’m like that too. I think he and I may be from the same part of Louisiana. Similar accent.
@SmokyRibsBBQ
@SmokyRibsBBQ 2 года назад
Absolutely the best video I've seen on making boudin! You covered all the bases and they all looked so good! I would have to say that smoked is my favorite but boudin balls runs a close second to that. Thanks Eric!
@2guysandacooler
@2guysandacooler 2 года назад
Thanks Russ. I completely agree.
@arthenry498
@arthenry498 2 года назад
Mmmm, DROOOL!! Around 65 years ago, I helped my father make sausage. I was having so much fun with the grinder/stuffer (manual, clamped to the kitchen table) I worked for HOURS turning that handle. I was so happy I did not even know it was WORK!! Aside from all the super delicious sausage we made, which, would last forever hanging in the back porch, it was a super staple food for us. Watching your face as you "quality tested" your work brought back heavenly memories of those days. I used to eat one of Dad's sausages (about a pound each) as a late evening snack. We never made any thing as veggie rich as yours but I sure made a lot of it disappear..Looks great to me and I thank you for a delicious trip down memory lane. Funny, now I look at what is available in stores and butcher shops today and I don't even get the desire to take any of it home. Been disappointed too many times. But, I remember a time......
@NBA-LejonBrames
@NBA-LejonBrames 2 года назад
Awww damn, IT BEGINS! Love this month.
@davidtiner9412
@davidtiner9412 2 года назад
Here in South Louisiana, we like to stuff the boudin ball with pepper jack cheese afterward the balls are fried golden brown.
@Sutho1973
@Sutho1973 2 года назад
Eric does such a great job in all his videos. I could watch them all day. This one was his best yet. Can't wait to try it out.
@joshuarunnels3333
@joshuarunnels3333 2 года назад
I am excited for the return of Celebrate Sausage. Great start!
@TheKfitzpatrick
@TheKfitzpatrick 2 года назад
My favorite so far. Love how much Eric is getting into his heritage!
@michaelborel9768
@michaelborel9768 Год назад
So proud a cajun shows right way to fixe boudin and right way to eat it. But also has all the other good recipes I've been trying. Now I see why I don't need to alter seasonings of sausages I've made. Little woman very happy with the new non sulfide/sulfate curing that you guys carry. So thumbs up
@wemakeitlookeasy9070
@wemakeitlookeasy9070 2 года назад
I have to say - I've never heard of Boudin until you posted this. I took a whim and made this using your recipe. What an incredible sausage. I made everything yesterday morning and smoked it for 4 hours last night. Cracked into some today. Wow! Thank you so much for expanding my creations! Your recipe and conversion tool made everything so incredibly easy. Thank you.
@rosenwolf7892
@rosenwolf7892 2 года назад
No Cajun recipe is complete without the trinity of onion, celery, and green peppers. thanks for the complete walk through on how to make Boudin sausage.
@leahtiferetrabinovitz6518
@leahtiferetrabinovitz6518 2 года назад
oh, that crunch. amazing
@jim1652
@jim1652 2 года назад
This has to be one of the best series of videos I have discovered on RU-vid. Thank you for all the details and the recipes that we can easily customize the batch size.
@2guysandacooler
@2guysandacooler 2 года назад
Wow, thank you!
@OldfarseeingArt
@OldfarseeingArt 2 года назад
I'm so excited by the return of Celebrate Sausage! I had to follow this video with a few from last year just to get a proper sausage dose.
@bobbicatton
@bobbicatton 2 года назад
I loved seeing your passion for boudin. Great video😊👍
@duncanjames914
@duncanjames914 2 года назад
Wow - what a treat to see your Boudin recipe. I'm making some soon! Thanks Eric!
@McGieHomesteadAdventures
@McGieHomesteadAdventures 2 года назад
Oh my goodness I love this series above all else! Bless my grits, let DO IT!!!!
@Bob_Adkins
@Bob_Adkins 6 месяцев назад
I live in (arguably) the boudin capitol of the world, and that's how we make it at home and in the stores here. Saturday morning without boudin is rare in many homes here. Great job!
@georgesevelle8778
@georgesevelle8778 2 года назад
Great Video, I will definitely be making these sometime. I really enjoyed season 1 and am looking forward to season 2. Thanks for what you do.
@taccosnachos
@taccosnachos 2 года назад
Oh my goodness, it's that time of the year again! Wooohooo!
@ianjones2408
@ianjones2408 Год назад
Gone are the days where you have to do large amounts of research along with trial and error to figure some of this stuff out...just watch one of this Eric's videos! This was awesome, man. Thanks for sharing a piece of your childhood for everyone to enjoy.
@Ringele5574
@Ringele5574 Год назад
I started laughing at the taste test section on this video. First, I've never seen you take more than one bite for a taste test, but you took about 3 to the ball, and then a couple on the smoked and steamed. I think you were really enjoying this because I swear I heard an accent come out. Thanks for the video. I happen to really enjoy boudin, so I'll be making this.
@KowboyUSA
@KowboyUSA 2 года назад
Cajun andouille and boudin are two my all time favorites. Love all those flavors!
@vaazig
@vaazig 2 года назад
I love chaurice as well. He had a video on it last year. I made absolutely amazing gumbo and also jambalaya. Both very close to authentic.
@ericfoster3636
@ericfoster3636 2 года назад
Great Kick off Eric! I love your Boudin, especially the Boudin balls! I use chicken liver in mine but you can still get the flavor. Laissez le bon temps rouler!!!
@maxhime6760
@maxhime6760 Год назад
I just printed this recipe and going to give it a try. I have been looking for a good authentic version and I think this is the one. Thank you.
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 2 года назад
Fantastic video Eric! Boudin is something I have never tried. This video is definitely the one I'm going to follow as soon as I gather up the courage to make it. Great job amigo!
@2guysandacooler
@2guysandacooler 2 года назад
Thanks Joe. BTW. Smoking up some Chile Relleno sausages as we speak!!! 👍👍
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 2 года назад
@@2guysandacooler beautiful Eric! 🤘
@ChefChipDes
@ChefChipDes Год назад
So cool. I really enjoyed watching that. I’m in Atlanta now, but I grew up in Acadia and Jeff Davis parishes. I make my own boudin too, it was interesting to see how very different your techniques are from mine. Thank you! I really enjoyed that.
@serjicalforce
@serjicalforce Год назад
My favorite sausage! I need to try this ASAP!
@pattayaguideorg
@pattayaguideorg 2 года назад
Man, I was waiting for you to go full on Southern comfort there for a moment lol, you really enjoyed that sausage dude ha ha ha, good stuff mate
@cmmalek
@cmmalek 2 года назад
This is the content I’m here for. LOVE me some boudin. Great video
@2guysandacooler
@2guysandacooler 2 года назад
Glad you enjoyed. Thanks for watching!
@danielwilkinson6591
@danielwilkinson6591 2 года назад
It’s going to be a good month! Looking forward to tomorrow here in the uk
@vaazig
@vaazig 2 года назад
Very strong start!
@joeyhardin1288
@joeyhardin1288 2 года назад
Favorite steamed boudin is with kraut but then so is a bunch of other sausages. God Bless and stay safe.
@leeshaw6641
@leeshaw6641 2 года назад
Eric's southern accent got stronger and stronger the more boudin he ate lol
@swordofgabriel
@swordofgabriel 6 месяцев назад
AHHHH…you make me miss home cher….can’t wait to have this taste of home in my kitchen tomorrow!! Thanks for sharing!
@deangustafson7533
@deangustafson7533 9 месяцев назад
I can vouch for your comment about soaking the casing for 24 hours. I did this by accident as an emergency came up as I was about to stuff casings. Mine actually sat in water in the frig for 2 days. What a difference in ease of usability! As you recommended, a little baking soda in the soaking water is now my routine. Pay attention to Eric’s tip here folks - it’s a winner!
@g.h.1726
@g.h.1726 2 года назад
I just found your page... congratulations on season 2, looking forward to watching all of season 1...
@isaiahkagume5647
@isaiahkagume5647 2 года назад
Thank you for your very resourceful videos on sausage making. I am a beginner sausage maker and I'm facing a few issues with casings and the sausage mix. I'd be very glad to get solutions and learn more from you.
@drewrobinson9120
@drewrobinson9120 2 года назад
The more boudin he eats the more his south Louisiana accent come out. Is boudin rouge the same as boudin just with blood added or is there a significant difference in preparation. I love boudin in any form and Cajun and Creole food in general.
@toddstropicals
@toddstropicals 2 года назад
I've had turkey stuffed with boudin and it was so good, they mixed oysters and crawfish in with it also...
@rickyharper2144
@rickyharper2144 Год назад
Great content,as always!
@MichiHenning
@MichiHenning 2 года назад
Great video, thank you! This is at the top of my priority list now :)
@toddstropicals
@toddstropicals 2 года назад
Very smart browning the meat prior to boiling, get that caramelized meat flavour in there! Excellent video!
@abelcampos4400
@abelcampos4400 8 месяцев назад
Awesome 😎 ❤ easy to follow 👍
@buttcheeks985
@buttcheeks985 2 года назад
Love it! Boudin in south Louisiana is like curry in India. No recipe is the same, but they're all great. Thanks, Eric! Who Dat!!!
@clarkpatrick90
@clarkpatrick90 2 года назад
Pepper jack stuffed boudin balls are the best. Can't forget chicken cracklins and crawfish pistoletts though! Much love from Hammond, really enjoy your channel.
@MrChit-od9po
@MrChit-od9po 2 года назад
I almost wish i stumbbled on this recipe b4 the Andouille. I cant wait to try this. What method!!
@ChuckHutchisonHandmadeGuitars
@ChuckHutchisonHandmadeGuitars 9 месяцев назад
Nice one for all my deer hunting crew here in Texas. Thank you !!!
@crawdaddct
@crawdaddct 2 года назад
Love stuffing fish with Boudin. It’s great off the grill or smoked. Grew up mainly eating steamed though, on crackers. Your right though about it being too wet. First time I made it by myself, was not pretty once I started trying to stuff the casing. Liquid under pressure not good. 😂
@redbeardedalaskaman1237
@redbeardedalaskaman1237 2 года назад
Smoked looks great
@mileskirsch8880
@mileskirsch8880 2 года назад
KILLER STUFF !!!
@dhollongstreet4725
@dhollongstreet4725 Год назад
Finally someone who did not put the rice through the grinder. Mine is a bit more basic no celery, bell peppers, or casing. I cut back on the spice some so it can be used in more to replace beef.
@mikenicholson2548
@mikenicholson2548 Год назад
What a great video.
@cayenneman08
@cayenneman08 2 года назад
Nice job Eric! I do pork boudin and crawfish boudin. Both delicious./
@richhansen8617
@richhansen8617 2 года назад
Another one on my must try list. Stoked for Celebrate Sausage Season 2, but I am already thinking of the withdrawals I will have in November ;)
@2guysandacooler
@2guysandacooler 2 года назад
I feel your pain!!😂😂
@engkyoei
@engkyoei 2 года назад
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
@bobbywelch6035
@bobbywelch6035 2 года назад
Boudin stuffed chicken is great also.
@LarryLyonRelyon
@LarryLyonRelyon Год назад
I also like to make boudin dolmas (stuffed grape leaves). Very yummy!!!!
@ensureyourfreedom9479
@ensureyourfreedom9479 2 года назад
Delicious!! Thank you!
@OehlJim
@OehlJim 2 года назад
Love me some Boudin! Living now near Kansas City, I will have to make my own if I want any since it is fairly unknown here.
@bforester1982
@bforester1982 2 года назад
You cant tell you're from southern Louisiana......until you say Boudin. Great Video! keep em coming!
@thurstonjackson4201
@thurstonjackson4201 2 года назад
Smoked boudain is my favorite but I love them all
@shanegeorge321
@shanegeorge321 5 месяцев назад
One of the best foods in the world
@shellmoon123
@shellmoon123 4 месяца назад
I'm a local and we eat the whole thing.. the skin pops when we take a bite. To good to waste. Great video
@cajuncraftysue
@cajuncraftysue 2 года назад
Originally from LA! I love boudin but never made it!! I see boudin balls in my future!!!❤️
@fatbuttbassett4732
@fatbuttbassett4732 2 года назад
Ahhh yeah!!!!!!!!!!!! I am so happy
@toms.3977
@toms.3977 Год назад
Boudin is boudin. I like them all.
@51rwyatt
@51rwyatt 2 года назад
I lived in Texas for 13 years and my two favorite things were fajitas and boudin
@greenghost6416
@greenghost6416 2 года назад
I love boudin.
@carlajackson3137
@carlajackson3137 2 года назад
You make me think I can make this!! It's my dream to move to LA just to eat the food!
@2guysandacooler
@2guysandacooler 2 года назад
That's because you can make it!! When you do make this you will know what every kitchen in south Louisiana smells like😉. If you have any issues I'm here to help!
@codyperkins3043
@codyperkins3043 2 года назад
Central Texas Dried sausage video next??? Great vids!
@sebasti3n
@sebasti3n 2 года назад
Man, you got that South Louisiana way of saying boudin! I'm from where the Cajun were from 😊. Only thing is that boudin here is still made from blood and clove must be in it. Thanks for this video!!! Loved it! Reminded me of my grandma
@2guysandacooler
@2guysandacooler 2 года назад
LOL. Nice!! Our clan is from Iota, Louisiana but descended from Acadia a long time ago....
@gregorydavids
@gregorydavids 9 месяцев назад
OK, I was inspired by your video and just completed a batch. I made a bunch of smoked links and some balls. Even made a dipping sauce for the balls. Texture-wise this is unlike any other sausage I have eaten, and I'm not sure that I'm a fan - though the flavor is good. I have never had boudin before, so this was all new to me. Perhaps I did something wrong, but when I look at other photos online this seems pretty similar. I find it to be somewhat mealy. There is minimal binding of the meat mixture. Still a big fan of these videos that Eric produces, but this one will not be going into regular rotation at our house.
@GrizzAxxemann
@GrizzAxxemann 2 года назад
The Cajun accent came screaming out on this one, Eric!
@2guysandacooler
@2guysandacooler 2 года назад
😂😂
@wemakeitlookeasy9070
@wemakeitlookeasy9070 2 года назад
Here before 1 million views. To the moon!! 🚀🚀🚀
@adamdearing6560
@adamdearing6560 2 года назад
I was always shown to cut the casting, scoop out some of the meat onto a saltine, hit it with a couple dashes of Tabasco, and enjoy.
@2guysandacooler
@2guysandacooler 2 года назад
OHHH Saltines, tabasco, and boudin!!! That's some good eaten!
@adamdearing6560
@adamdearing6560 2 года назад
I meant casings, sorry. Autocorrect and retinopathy are ruining my ability to communicate online
@IamKyuTee
@IamKyuTee Год назад
My step-father made also a chicken type of boudin. Only parts of a whole chicken he did not use was chicken breast, chicken neck, chicken bones and skin. The remaining parts of the chicken were put in the boudin giblets and all. I think he used 5 whole chickens to do it. The chicken necks and bones he used to make chicken stock. The chicken breasts he saved to make chicken jerkey.
@01backpack
@01backpack 2 года назад
I was born and raised around Lake Charles, love me some boudin
@2guysandacooler
@2guysandacooler 2 года назад
I know what you meat. BTW... That's my neck of the woods 😉
@gailgreen9438
@gailgreen9438 2 года назад
Love boudin! Haven't had since I was stationed with the Navy in New Orleans back in the late eighties. Will be using your recipe to make some. Can it be frozen for later consumption? Would love to share with family over the holidays.
@2guysandacooler
@2guysandacooler 2 года назад
This freezes great!!! We generally make 40+ pounds at a time and freeze what we can't eat😂😂
@waynejordan5746
@waynejordan5746 2 года назад
Going try the recipe
@claylatour1899
@claylatour1899 Год назад
Awesome video and thank you for posting. Did you remove the fat cap from the pork shoulder or did you include it in the mix? You know how some butts have a thick fat cap not sure if I just leave it or remove it. Thanks for your help.
@dennisthemenace445
@dennisthemenace445 2 года назад
here is one sausage that I would love to be able to make. Pennsylvania dutch sweet Lebanon balony. I miss getting it from when I lived in Philadelphia
@2guysandacooler
@2guysandacooler 2 года назад
We will be making it on this year's show 😀
@CaravanFarms
@CaravanFarms Год назад
I made it with Turkey for my mom.... Made it for Xmas!
@charlielisk6712
@charlielisk6712 2 года назад
I just love these videos. I tried my hand at duck boudin from a hunt early this year and I like this recipe/preparation waaaay better. I think I had too dry of a mixture, but when I went to case it in my sausage stuffer, it wouldn't feed through the horn and just squeezed all the liquid out of it 😂. I ended up abandoning the cased sausage idea, added sriracha mayo to get it to bind and made boudin balls instead. Any tips?
@Bob_Adkins
@Bob_Adkins 6 месяцев назад
Par-boil the rice, about 16 minutes. Leave your mixture a little wetter than you like. It will stuff nice, and the rice will absorb the excess moisture. Don't forget to remove the grinding plate from the grinder when stuffing!
@josephmarciano2584
@josephmarciano2584 Год назад
Many recipes (Issac Toups, for example) call for stuffing the casings while mixture is still hot/warm. Your thoughts?
@irameslisboa6418
@irameslisboa6418 2 года назад
Good ones
@AMan-xy3lx
@AMan-xy3lx 2 года назад
"Ait so today we gonna eat some bootang!" Well gawdamn me, I'm in.
@Erika70079
@Erika70079 2 года назад
Hi Eric, I'm loving these series, especially since I just started making fresh sausages. I have a general question When mixing the ground meat and fat (as a newbie) is it better to slightly over mix or under mix? I got the the right tackiness on the hand but my batch wasn't as plump or juicy as I had hoped, though still great for my first real sausage attempt. There were some little melted fat pockets in the natural casing. Thank you!
@2guysandacooler
@2guysandacooler 2 года назад
it's better to under mix (if I were to have to give an answer). But plump and juicy has more to do with how tightly you stuff the sausage into its casing and if the fat leaks out. If the fat leaks out the sausage will not seem as juicy as it should..
@armyguy209
@armyguy209 10 месяцев назад
This is next on the list to try. Curious if you make this and stuff it, would you put it in vac sealed bags and freeze at that point? Then pull out and cook with one of the above methods at a later date?
@d37fan
@d37fan 2 года назад
Love me some smoked boudin.
@user-pp1qj5lu4i
@user-pp1qj5lu4i 9 месяцев назад
This sausage looks great if I ever get all the moving parts in on place. Love the channel. Im trying to find the link to the vidio where you showed how to sharpen the grinding plate and knife with the float glass and sandpaper. Please send my way with a link. As always , Thankyou!
@travismuhler
@travismuhler 2 года назад
Celebrate Sausage 2021!!!!!
@leedoss6905
@leedoss6905 2 года назад
You can also cook the stuff so the casing is crispy in a skillet.
@davidrutgers3530
@davidrutgers3530 2 года назад
Not sure if it's been requested yet but a recipe for Lebanon Bologna would be awesome!
@2guysandacooler
@2guysandacooler 2 года назад
It's in this year's show 😀😀
@Peterbsullivan
@Peterbsullivan 2 года назад
Your Cajan came out after you tasted the sausage. Maybe make a Taso sausage? Great video.
@ryanschultz4556
@ryanschultz4556 2 года назад
One of the best videos I've seen on making boudin. Going to give it my first shot making it soon. Did you stuff the boudin while it was hot or did you let it cool down first? I've seen videos of people saying it's actually easier to stuff while hot as opposed to sausage where it's easier cold.
@ryanschultz4556
@ryanschultz4556 2 года назад
Also, if I wanted to preserve it in the fridge or freezer can I use curing salt or will that not work with boudin?
@2guysandacooler
@2guysandacooler 2 года назад
Thank you!! I have stuffed both hot and cold and truth be told, with a sausage press it's not a problem either way. I guess if I had to decide I would try and stuff it hot or at least warm..
@2guysandacooler
@2guysandacooler 2 года назад
You could technically cure the meat before cooking but with boudin (because there are so many fresh ingredients, it's not the same)
@tylerdowdy3038
@tylerdowdy3038 2 года назад
Scotch eggs would be good with boudin
@jameshicks8856
@jameshicks8856 Год назад
This is definitely something that I am looking to add to my food trailer I'm from New Orleans Louisiana in the Treme area I'm partially disabled I have a food trailer that I'm trying to use to help supplement my income.
@2guysandacooler
@2guysandacooler Год назад
OHHH, It's been a while (pre Katrina) since I've been out to Faubourg Tremé. How's the old neighborhood? Boudin would make a great addition to your food truck!! It keeps well, it's delicious, cheap to make, and people always love it!!
@jameshicks8856
@jameshicks8856 Год назад
Is it possible for me to get to step by step recipe so that I can use my little meat grinder to make me a couple batches . I did not see the recipe on your link
@2guysandacooler
@2guysandacooler Год назад
Of Course. Here you go. twoguysandacooler.com/cajun-boudin/ Let me know how it goes!!
@leroyskinner4206
@leroyskinner4206 Год назад
I really like boudin balls with a chunk of pepper jack cheese in the middle. Otherwise smoked is the way to go!
@rodneyforsythe842
@rodneyforsythe842 Год назад
Hi Eric love the site , made my first batch of Bowden and it was good but not great , I used store bought Cajun spice which I think effected the end result , can you give a breakdown of a good Cajun spice blend ? Rod
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