BOUDIN Spices Before - Spices After? Some Now Some Later?

[JayPoorJay]

Hello Everyone.

Super new to the site so FIRST thing is to thank ALL of you for your willingness to share hard (labor of love) worked for wisdom and experience.

I want to make Boudin during the next couple of evenings after work. My question has to do with what y'all think about the right time to mix in the spices for the Boudin...? Do you add your spices to the broth and boiling stage, or during the grinding stage, or half during the boil and the other half during the grinding??? And why (if you don't mind...?

I got my premade BOUDIN spice mix form REO SPICE as recommended from a guy I like to watch on YouTube.

I also have a question about fresh parsley. Do/Can I mix in the parsley before grinding or after grinding with the rice? What do you think about parsley in Boudin?

I'm all ears and SUPER open to your TOP secrets (if you're willing to share).

Thank you all so much!!!
Jay

 

[caseydog]

Welcome.

I grew up in cajun country, so I've eaten a ton of boudin, I always have some in my freezer, but I've never made it.

I do know you add the spices, aromatics (the Trinity) and herbs to the chunks of meat before you cook and "grind" it. Then you grind it all together.

Here is a fantastic video on making boudin by a couple of NYC butchers visiting a serious boudin shop in Louisiana. You can skip forward four minutes to get your answer, but watch the whole thing to get a good understanding of making boudin.

CD

 

[caseydog]

BTW, when you finish making your boudin, there are lots of ways to cook them to eat. I like to grill them over indirect heat. It gives them a smokey flavor, and makes the skins crisp, so you don't have to remove your stuffing from the casing.

If you have some extra stuffing, use it to make boudin balls. Flour, egg wash, bread crumbs... deep fry.

CD

 

[taxlady]

That was an interesting video. When I hear or read "boudin", I think of blood pudding. That's what it means here in Québec.

 

[caseydog]

That was an interesting video. When I hear or read "boudin", I think of blood pudding. That's what it means here in Québec.

I think that is what it means in France, too. Cajuns were French Canadians who left Eastern Canada and settled in Southwest Louisiana. Like all settlers in the US, I guess they adapted their foods to what was readily available in Southwest Louisiana.

There actually is a Cajun blood boudin, but I've never seen it available commercially. I have no desire to eat it, so I've never tried to find it. It is common at a Cajun Boucherie, which is a community feast where they slaughter a pig, and cook with every part of it, including the blood.

CD

 

[JayPoorJay]

BTW, when you finish making your boudin, there are lots of ways to cook them to eat. I like to grill them over indirect heat. It gives them a smokey flavor, and makes the skins crisp, so you don't have to remove your stuffing from the casing.

View attachment 70814

If you have some extra stuffing, use it to make boudin balls. Flour, egg wash, bread crumbs... deep fry.

View attachment 70815

CD

Ha! I knew I came to the right place!

I'll check out the video, but before I have, I'll babble a little.

I had been watching some videos and had seen some folks boil everything. The Trinity, herbs spices and such, save the liquid (all full of flavor and spices) then mix all the boiled solids and use the water to hydrate the mix once the dryer rice is added. Then add MORE spice mix.

Then, I had seen some folks just add spices at the end! During the grinding. Which I like, but don't know is best practice. Thing about the interWebs,,, just tooo much info sometimes. Anywho,,,

Thing with two step spicing is that the POOR in JayPoorJay ain't just for show, and I only have so much spice. Don't want to use it all up or pour any down the drain, if you know what I mean...?

Let me watch this here video!

I appreciate all the replies and good to know about the frying leftovers. If I have I will do!

Thank you all!

 

[JayPoorJay]

ADD-ON...

Just watched the video!
I likes it! The approach!
I have 10lbs of shoulder!

Ok, marinade! Boil spices and meats and veggies all together! Add parsley and green onions and garlic fresh!

Mix not grind (which makes life easier than breaking out and cleaning the grinder) and stuff hot, bake to dry things up and ready to serve...

Hoping I can freeze some!?

I'll try it (looking for time now) and will report back!