ronbeaux50
Head Chef
Last time I checked there were 112,322 recipes for boudin. OK, not really, but there are a lot! I'm killing lots of birds with one rock today.
First I dug around in the freezer and found some left over smoke ham, some left over smoked turkey, and some left over brisket. Set it to boil on the stove while gathering up all my boudin making stuff.
Took the meat out of the boil and set it aside to cool so I could go through it and pick out the bones and chunks of skin and fat. These went back into the pot along with some pinto beans.
Pulsed the meat in the FP and then added 3 seeded jalapenos and a small onion that got pulsed also. (The rice was cooking at this point) Then seasoned up a bit with garlic, oregano, and a dash of red pepper and salt to taste.
The casings and the rice got ready about the same time and I went to work stuffing them up. These are short for a reason. They are for a pot luck dinner at the campground on New Years Eve so I wanted them to be a two or three bite morsel to go along with some smoked sausage that I will prep that day, it's store bought so it will give me something to do.
It worked out to about 13lbs total using 3 cups of rice cooked in some of the broth from the meat boil. They are laid up in the OBS for a few hours of smoke and to cook the casing and then will get vac packed for the party.
I might try a few :
First I dug around in the freezer and found some left over smoke ham, some left over smoked turkey, and some left over brisket. Set it to boil on the stove while gathering up all my boudin making stuff.
Took the meat out of the boil and set it aside to cool so I could go through it and pick out the bones and chunks of skin and fat. These went back into the pot along with some pinto beans.
Pulsed the meat in the FP and then added 3 seeded jalapenos and a small onion that got pulsed also. (The rice was cooking at this point) Then seasoned up a bit with garlic, oregano, and a dash of red pepper and salt to taste.
The casings and the rice got ready about the same time and I went to work stuffing them up. These are short for a reason. They are for a pot luck dinner at the campground on New Years Eve so I wanted them to be a two or three bite morsel to go along with some smoked sausage that I will prep that day, it's store bought so it will give me something to do.
It worked out to about 13lbs total using 3 cups of rice cooked in some of the broth from the meat boil. They are laid up in the OBS for a few hours of smoke and to cook the casing and then will get vac packed for the party.
I might try a few :