If you are craving some delicious and simple boudin but don’t know how to make it, this recipe is perfect for you. Boudin is made of many ingredients, including rice, minced pork, and spices, mixed together and stuffed into sausage casing to produce sausage links. Boudin differs from other types of sausage in that it contains no seasoning except salt or pepper; the flavor comes from the natural pork flavors blended with rice and spices.
Boudin’s taste depends on the quality of its ingredients, including pork, spices, and rice. You can purchase processed boudin from most specialty food stores like Best stop.
Best Stop Boudin Recipe
50
servings1
hour30
minutes3
hours110
kcal4
hours30
minutesIf you are interested in cooking boudin but don’t know how to start, see below for a perfect recipe. You can get the authentic flavor at home.
Ingredients
Pork Butt 8 Lbs
Chicken Livers 1.25 Lb
Water 6 Quarts
Chopped Onions 4
Chopped Bell Peppers 4
Celery Coarsely Chopped 1 Bunch
Minced Garlic 2 Tbsp
Salt
Cayenne 8 Grams
Black Pepper 15 Grams
Chopped Parsley 2 Cups
Green Onion Sliced 4 Bunches
Cooked White Long-Grain Rice 6 Cups
how to make Most Delicious Stop Boudin
- Boil The Items: Combine pork butt, chicken liver, onions, green pepper, and celery in a big pot. After a few minutes, add 4 g cayenne, 8 g black pepper. 2 tsp minced garlic. Add water and Bring to a boil. Reduce and simmer until pork is tender. This will take almost 3 hours.
- Save The Pan Juice: While the meat and vegetables are still hot, drain and save at least 4 cups of the pan juice. Run the meat and vegetables through the grinder coarsely, adding 1 bunch of chopped parsley and 1/2 of the green onion tops.
- Mix the boudin: Add ground meat and vegetables to 6 cups of cooked long white rice in a large mixing tub or bowl. Mixed the fluffed rice with ground meat. Add the remaining salt, pepper, and cayenne pepper. Taste and adjust to your preferences. Return the saved juice until the mixture is sticky, and you can form a ball that holds its shape.
- Shape the boudin: Immediately pack into casings with a sausage stuffer or grinder. After you’ve linked everything, put it in the fridge for the night. If you don’t cook, it can be placed in the freezer to harden, then vacuum sealed and returned to the freezer for storage after a few hours.
Final Word:
Hope you guys like this recipe. This is the perfect best stop boudin recipe ever. After cooking the best stop Boudin recipe, You should rest the boudin to let the links set for at least 2 minutes before cutting them. Always use a sharp knife to cut the boudin. This food is delicious in a sandwich or served with eggs for breakfast!