Whatever Chad does . . he does it with gusto! Yesterday we had planned to make boudin. Chad had 20 – 25 pounds of pork butt/pork loin, 7 pounds of pork liver, 12 cups of raw rice that we cooked, four packs of green onions, 4 bundles of parsley, 6 bell peppers, 2 packs of celery, garlic from Granny’s garden, 6 or 8 onions, lots of seasonings and that’s all I remember but there might have been other things.
There were two huge pots boiling the meat.
At this point, we took a lunch break and ran down to the food truck to get sushi!
That was way more meat/rice and seasonings than I expected it to be. We had bowls and bowls to get mixed. I suggested Chad use an ice chest and scrub it and keep it just for mixing his boudin.
We stuffed the mean mixture into the sausage stuffing machine and it took probably 8 or 10 batches to get it all into the casing.
It looks kinda gross at this point but I did quite a bit of taste testing and it is delicious – perfect boudin. Speck was hoping Chad would drop that full length of boudin but he didn’t.
We ended up with two trays piled high. Chad is going to smoke some of it but it was late when we finished it so they stuck it in the fridge for the night and will twist it into “links”, smoke some of it, vacuum seal it and freeze it tomorrow.
I love that Chad searched and tried recipes til he came up with this perfect boudin recipe. It is so good!