Homemade Cajun Boudin Sausage | How to Make Boudin Recipe

Подписаться 11 тыс.

Просмотров 41 тыс.

50% 1

#boudin #cajun #sausage
We know you'll be a fan of this Boudin! This Cajun sausage is filled with savory spices, braised pork, chicken livers, vegetables and rice. Unlike traditional sausages, this version is stuffed with cooked meat and can be smoked, seared, or poached until the casings are tender. Eat it on a bun or with a side of crackers and bread-and-butter pickles.
SUBSCRIBE: bit.ly/2P87Lr0
Full Recipe: www.psseasoning.com/blogs/rec...
-----------------------------------------------------------------------------------------------------------
Want more from PS Seasoning?
Shop Seasonings, Sauces, Casings & More: www.psseasoning.com/
Recipes & Tips: www.psseasoning.com/blogs/rec...
Instagram: / psseasoning
Facebook: / psseasoning
At PS Seasoning, our craft is flavor. For generations, we’ve dedicated ourselves to crafting the most memorable flavor profiles and experiences. To us, it’s more than just food. No matter what you are creating, we know it will be enjoyed and remembered to the very last bite.

Хобби

Опубликовано:

31 янв 2022

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 44

@ronalddimpflmaier4221 2 года назад

This is fantastic, I need to make this. I love boudin!

@vivianechols909 2 года назад

I Love Your Show🥰‼️

@TR-Mead Год назад

Hey there Wisconsin, Louisiana born and raised here. Those of us who didn't go to stuffy etiquette class eat it casing and all - after its grilled or goes on the skillet. Great video! Now make one of you biting into that casing and getting that snap! That's what usually gets our business. No snap in the casing when biting - no good. Well done video.

@PSSeasoning Год назад

Definitely wouldn't mind making another batch just to eat with casing! We love a good snap too

@anonymousf454 6 месяцев назад

Yep, grilled or sauteed, it developed a good snap to the skin...delicious

@ShesquatchPiney 6 месяцев назад

1lb meat to 1c rice. Perfect, thank you SO much! I'm cooking a buttload of venison today, and that helps so much!

@Shuggies 2 года назад

We actually homemade Boubin Sausage year that turned out amazing... my husband HATES liver... and after we made it and smoked it he tried it and still didn't like it because it has a fairly strong liver flavor.. well we froze it and after being froze a few mos.. somehow it Mellowed and turned out amazing. So much so my HISBAND LOVED IT.. idk what happened in the FREEZER. UT somehow it actually aged while being froze... Crazy right.. Now he wants to make more.

@PSSeasoning 2 года назад

Interesting, I bet that did mellow it out. A few of our taste testers aren't liver fans but they LOVED this recipe!

@theguyinmaine 2 года назад

@@PSSeasoningDon't use beef liver, too strong. 1 pound of pork liver to 5 pounds of pork is good. Venison liver also works great.

@Shuggies 2 года назад

@@theguyinmaine great tip. thanks ✌️ ✌️

@theguyinmaine 2 года назад

Cook your rice in the left over broth, much more flavor. The plain rice is a little bland.

@PSSeasoning 2 года назад

That's a great tip!

@anonymousf454 6 месяцев назад

Do you use the liquid to cook the rice?

@jasontheworldisyours 2 года назад

Big like👍🏿

@PSSeasoning 2 года назад

Thanks!

@uncbroyoda4077 2 года назад

The ps seasoning too sweet taste like cinnamon

@PSSeasoning Год назад

It's definitely a warmer spiced Boudin, we love it!

@1loadermanjack 2 года назад

😎👍

@giterdonebeus Год назад

Parsley and green onions not listed in recipe. How much?

@bobbyraychilders4523 2 месяца назад

What size stock pot do you recommend?

@PSSeasoning 2 месяца назад

We used a 10 qt stock pot for this recipe!

@dmdgsales Год назад

Can you make the Boudin sausage by using pork trimmings along with the cook rice and add the liver in fresh uncooked in the vegetables uncooked into the hog casing?

@PSSeasoning Год назад

We would recommend cooking everything together before stuffing into the boudin. It helps develop flavor and also improves texture.

@vivianechols909 2 года назад

Hi 👋🏾! How can I get the “629” Seasoning ?

@PSSeasoning 2 года назад

You can find our 629 Boudin here: www.psseasoning.com/products/no-629-boudin-style-cajun-sausage-seasoning

@corey1788 2 года назад

Question. At the end you mentioned cold smoking the boudin and that your seasoning includes a cure packet. Why would you need to add cure if the mixture is fully cooked?

@PSSeasoning 2 года назад

Even though it's fully cooked, if you were to cold smoke there could be prolonged exposure to temps between 80-145 deg F (heating, cooling, reheating the meat again) so it's more of a failsafe. The cure ads a flavor and color and also helps with shelf life. Ours certainly didn't last that long!

@jesseputnam1479 Год назад

Yes, any time you are cold smoking and even hot smoking there is a risk of that temperature range and botulism growth. Smoking removes oxygen and makes a really nice anaerobic environment for growth.

@USA__2023 Год назад

Nobody puts cure in Boudin, except maybe these guys. :(

@mikulalabbe3585 Год назад

What brand of stuffer r you using

@PSSeasoning Год назад

We have the LEM Big Bite Stuffer and Cabela's Carnivore Grinder

@vivianechols909 2 года назад

Hi How Can I Get The “629” seasoning?

@PSSeasoning 2 года назад

Hi Vivian, you can get our 629 here: www.psseasoning.com/products/no-629-boudin-style-cajun-sausage-seasoning

@dennisjones6943 10 месяцев назад

How come you would put curing salt in an already cooked product? Strictly for the raw casing? I guess my thinking is since it’s already cooked, just go ahead and smoke it like you did in the video at a higher temp

@PSSeasoning 10 месяцев назад

It's optional!