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Welcome everyone to another episode and today we will be making Cajun Smoked Boudin and Boudin Balls. I was born in South Louisiana directly in the middle of Cajun Country. Boudin was one of those foods that we ate for breakfast, lunch, dinner, snack time, and even dessert. We would stuff bell peppers and pistolettes with it. We would make it with alligator, crawfish, duck you name it!!!
In this video you will see the process of how I make Smoked Boudin and Boudin balls. I will also be sharing with you the exact recipe I use. (I hate it when people post videos on how to make a specialty item but don’t share their recipe…It ain’t TOP SECRET!!)
If you have any questions please leave me a comment and don’t forget to like, share, and subscribe.
Recipe for Smoked Boudin:
5# Pork Shoulder
1# Chicken Liver (soaked for 2 hours in cool water then diced)
651 grams of diced onion
392 grams of diced green bell pepper
375 grams of diced celery
80 grams of minced garlic
300 grams of chopped green onion tops (divided)
13 grams of dried parsley (or 30 grams of fresh flat leaf parsley chopped)
3 Tablespoons of Chicken Stock (9 bouillon cubes)
1 Tablespoon of kosher Salt
1 Tablespoon of Black Pepper
1 Tablespoon of Creole Seasoning
1 Tablespoon of Cayenne (optional if you want it spicy)
12 cups of cooked white rice (you might not need it all but it’s better to have a little extra)
1. Season the pork shoulder with Creole seasoning and place in a zip lock or vacuum sealed bag overnight in the fridge.
2. The next day take the shoulder out and sear all sides on a hot cast iron skillet with a little oil. Once seared place the shoulder in a slow cooker or a medium size pot.
3. In the same skillet sauté the onions, bell peppers, and celery. Add a 1/2 teaspoon of salt to help draw out some moisture and cook till soft. Add the garlic and 1/2 the chopped green onions. Cook for a few minutes more.
4. Add the diced liver to the vegetables and cook a few minutes more. Once finished remove from heat and add to the crock pot or pot that the pork shoulder is in.
5. Add 9 cups of water or enough to cover the ingredients by 1 inch, then add your seasonings and chicken bouillon. Let it cook on low covered for 3-5 hours till your pork is falling off the bone.
6. Once finished separate the liquid from the meat and veggies. Debone your pork and run the pork meat and the vegetables through a 6mm grinder plate.
7. In a large bowl add your ground meat mixture, the rest of your green onions, all the parsley, and rice (I like a 50/50 mix of rice and meat)
8. Add 1/2 cup at a time of reserved pork broth till the mixture begins to come together and starts to get sticky. I think I added between 3 and 3.5 cups of liquid but every batch is different. Taste for any seasoning adjustment. You might need a little salt at this step..
9. Stuff this mix into a sausage casing and hang them in your smoker. at 225F let it smoke for 1 hour then brush the outside of the casing with a little olive oil. After 3 hours of smoking your smoked boudin is finished.
For Boudin Balls grab a small handful of the boudin mix and roll into a tight ball. dredge it through some seasoned flour and dunk it into a whisked egg mixture. Finally roll it in some Panko Bread crumbs and set to the side. Fry the balls in 350f oil till golden brown on the outside.
We use The Sausage Maker for all our sausage projects (They have a little bit of everything). https://www.sausagemaker.com/?Click=1…
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• Thermapen Mk4 – http://www.thermoworks.com/Thermapen-…
• Magnetic silicone boot for Thermapen – https://www.thermoworks.com/Thermapen…
• DOT Kitchen Temperature Reader – https://www.thermoworks.com/DOT?tw=2G…
• Signals (4 Channel Temperature Probe) – https://www.thermoworks.com/Signals?t…
• Extra Big and Loud Kitchen Timer/Alarm – https://www.thermoworks.com/Extra-Big…
• Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH…
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