How to Make Homemade Boudin - Easy to make Cajun Boudin Sausage Recipe

Video Description

Today we tackle that cajun favorite boudin sausage. Boudin is made with pork rice and a lot of seasonings. Cased in a natural hog casing and you have an awesome meal anytime. We started with 8lb of pork butt and added 6 cups of dry rice prepared. Added in the Cajun trinity and a few other spices and the homemade Boudin was a hit. Remember - make it the way you like it. Every taste bud is different so experiment and find out what is right for you. Our Boudin recipe is in the bottom of this description box. 🚀 1 Hp Grinder - https://alnk.to/2FzgMyb 🚀Natural Hog Casings Used : https://www.psseasoning.com/?aff=15 🚀 Meat Grinder - https://cabelas.xhuc.net/Xx4GAG 🚀Gator Shake - https://unclestevesshake.com 🚀Meat Sausage Stuffer: https://alnk.to/6xFckzB 🔥 GEAR FEATURED IN THIS VIDEO 🟠 Yoder Smokers YS640s Pellet Grill https://allthingsbarbecue.pxf.io/MAjngN 🔧 YS640s Front Shelf https://allthingsbarbecue.pxf.io/55LaKD 🧰 YS640s Grease Shield https://allthingsbarbecue.pxf.io/19Oe2B Find Ingredients and written Recipe on our Page at - https://bbqbybiggs.com/blogs/recipes/the-best-homemade-boudin-recipe ------------------------------------------------------------------------------------------------------------------------------------------- 💻 Visit Us at our Website: https://bbqbybiggs.com Get Awesome Rubs and Shirts and Recipes ➡️Affiliate Programs that Help the Channel Grow MEAT! Grinders - https://alnk.to/9moEfFB Pit Boss Grills - https://shrsl.com/4em24 PS Seasonings - Save 10% https://www.psseasoning.com?aff=15 Monument Grills - https://monumentgrills.com/?ref=bbqbybiggs Spiceology : http://shrsl.com/399ul Thermoworks : https://thermoworks.sjv.io/Wyn6RP Grillaholics - https://www.grillaholics.com/?ref=bbqbybiggs Armeator - https://armeator.com/?ref=pQV3ZC_7Gq0LIi Chefs Temp Thermometers - https://shrsl.com/4m101 Cabelas - https://cabelas.xhuc.net/Xx4GAG ------------------------------------------------------------------------------------------------------------------------------------------- ♨️Most Used Items on our Channel with links: 12" Slicing Knife : https://amzn.to/2R5CBSd B&B Charcoal : https://amzn.to/2MEI9gH Wood Chunks : https://amzn.to/3wx9veG Charcoal Chimney : https://amzn.to/2UFjwoT High Heat Gloves : https://amzn.to/2MIM4cA Cooling Racks : https://amzn.to/3f2Hd1P Thermopro Pen Thermometer : https://amzn.to/2Ag1670 Sucklebusters Rubs : https://amzn.to/3uv5JRh Meat Church Rubs : https://amzn.to/3uv5JRh ------------------------------------------------------------------------------------------------------------------------------------------- 🎥Watch our Yoder YS640s Smoker Playlist: https://youtube.com/playlist?list=PLOg8PG68sENC6enrL6A2khduQZKofKB5x ------------------------------------------------------------------------ RECIPE: 8 Lbs of Pork Butt 1.25 Lb Chicken Livers 6 Quarts of water 4 Coarsely Chopped Onions 4 Coarsley Chopped Bell Peppers 1 Bunch of Celery Coarsely chopped 2 TBSP Minced Garlic 60 Grams of salt Divided 8 Grams of Cayenne divided 15 grams of black pepper divided 2 cups of chopped parsley divided 4 bunches of Green onion sliced and greens seperated from whites - Greens divided in 2 6 Cups of uncooked white long grain rice - prepare as package suggests In large pot combine the pork butt, chicken liver, all onions, all green pepper, all celery. let cook for a few minutes then add 4 grams of cayenne, 8 grams of black pepper 2 TBSP of minced Garlic, We added Gator shake but you can use any cajun seasoning. Add water and bring to a boil. Reduce and simmer until pork aflls off of bone and is tender. - This one took 3 hours While meat and veg is still hot strain and reserve at least 4 cups of the juice from the pan. Run meat and veggies through a coarse grind on the grinder mixing in 1 bunch of chopped parsley and 1/2 of onion green tops. After all is grinded in large mixing tub or bowl add ground meat and veg to 6 cups of long white rice prepared. Fluff rice and mix with ground meat. Add rest of salt and pepper and cayenne. Taste and adjust according to your taste. Add back reserved juice until mixture is sticky and you can make a ball that sticks together and holds its shape. Immediately load into casings via grinder or sausage stuffer. After linking leave in the fridge overnight. Those not cooked can be transferred to the freezer to harden and after a few hours of hardening can be vac sealed and put back in freezer for storage. 📬Want to Collab or send us some swag? [email protected] 💞About Us: We are a Blended family from the Northwest and Texas that live along the Texas Gulf coast. We hope to give you some useful insight into our method of smoking, grilling and cooking. Inspired by Texas cooking and mixing in a little of the Northwest flair, we hope you enjoy our take on Texas BBQ.