Comments on: Boudin Sausage Recipe

By: keno

keno — Sun, 20 Jul 2008 03:35:06 +0000

keno…

flowers badge exists?retired …

By: Charlotte

Charlotte — Wed, 02 Jul 2008 19:52:58 +0000

I love boudin. I am originally from Houston TX and have my pick of places of where to eat Boudin but now I live in Colorado (past 14 years) and I can’t find Boudin. I purchased it before in Walmart and a Meat Market (both places were terrible). I came across your recipe about two months ago and I love it. I put too much cayenne pepper in the last time and it was too salty but now I just need to add a little at a time. Thank you soooo much for posting ths recipe. I tried going to the Meat Market to see if they would put my boudin in casings but I was told that I would have to have 50lbs of boudin before they would even do it for me.

Thanks again
Boudin Fan

By: Dale

Dale — Tue, 17 Jun 2008 10:15:20 +0000

I don’t have a recipe for crawfish boudin but if you ever get down to Thibodaux, the Bourgeois (sp?) Meat Market has the best I have ever eaten. I fly down from Montana, drive to Thibodaux just to bring back a suitcase full of it.

By: Nola Cuisine » Cochon

Nola Cuisine » Cochon — Sun, 08 Jun 2008 03:36:37 +0000

[…] Andouille Sausage Recipe Chaurice Sausage Recipe Pickle Meat Recipe Boudin Recipe […]

By: Tom Hedgepeth

Tom Hedgepeth — Sat, 31 May 2008 22:05:43 +0000

Hi Danno,

Having made several batches of your recipe for andouille, and it is by far the best I’ve ever eaten, do you have one for crawfish boudin? The Richmond chapter of the LSU alumni assoc. just had their twelfth annual crawfish boil, (Louisiana crawfish, of course, 154 in attendance!), and I thought of c. boudin I used to get in Baton Rouge, at the Acadian Supermarket (alas, now gone). Any leads would be appreciated! Thanks,

Tom

By: kdm12701

kdm12701 — Sun, 06 Apr 2008 18:53:27 +0000

I made a batch of boudin blanc recently and have made two decisions: Use less liver (4 or 5 to 1 butt to liver) and cook the liver and the pork butt separately. For one thing, the butt takes an hour or more, the liver only 30 minutes. For another, when cooked together and when using a 3/1 ratio, the liver flavor dominates not just the broth but the resulting sausage. I like the liver flavor, but my last batch was overpoweringly liver. I think the liver should be in the background. Just my .02.

By: Bobbie Wilkerson

Bobbie Wilkerson — Mon, 03 Mar 2008 20:17:11 +0000

I love boudain balls fried in seasoned flour . i did not know to dip in egg and how to season my flour properly. or can i buy seasoned flour and where? My married children and their families love it also and we need to learn. My parents were born in La. and I was too so good food is very important to my children.
thanks,
Bobbie Wilkerson

By: Valli

Valli — Sat, 20 Oct 2007 13:33:04 +0000

I had not heard of Boudin until I picked up a copy of theis months Food & Wine magazine. I googled it to look for a recipe. I guess I need to live in the south!!!

By: jessie

jessie — Sat, 24 Feb 2007 19:52:55 +0000

i froze boudin many of time because i buy in bulk an i thaw 2 links at a time in microwave then bake in the oven on 400 degrees for 20 to 30 mins. and it tastes good as if it were fresh hope this helps

By: Louisiana girl

Louisiana girl — Sun, 03 Dec 2006 16:16:05 +0000

Sorry, forgot to mention boudin balls - the boudin isn’t put into casings, but formed into a 2 to 4 inch ball, dipped in egg and rolled in seasoned flour or seasoned bread crumbs or fish fry. All good, but my favorite is flour.

Mais cher, dem boudin balls - ca c’est bon. MM-mm.