how to make boudin?

Answer 1

Here are two I found

Boudin
INGREDIENTS:
2 lbs pork meat
1 1/2 lbs. pork liver
2 tsp. black pepper
1 lge. onion cut up
3 bunches of green onions cut up
12 cups cooked rice
1 TBSP. chopped parsley
1 lot of sausage casing
Cook meat, liver, salt and pepper in water until the meat falls apart. Remove meat and reserve some of the broth. While mixture is still warm, grind meat, onion, green onions and parsley, saving 1/2 cup of green onion and parsley mix.
Mix the ground meat mixture with the 1/2 cup of green onion and parsley and enough rice to make a moist dressing. Stuff the dressing into the sausage casing using a sausage stuffer. Mat be refrigerated, or frozen. Prepare for eating by steaming. Do not fry or microwave as it will shrink and burst the casing.....Serves 3

Pork Preparation
1 pound Boston butt pork roast, cut in about 1 ½" X 1 ½" chunks
1 sm. onion, cut into 4
1 rib celery, chopped
1 carrot, cut in 1" pieces
1/2 bell pepper cut in 4
1 clove garlic cut in half
1 bay leaf
1 tsp. cracked black peppercorns
Lightly brown pork in a skillet. Remove and put in stock pot with the remainder of the above ingredients. Cover with 2-3 inches of water, bring to a boil then lower to a simmer. Cook until it just starts to fall apart. Skim the grease (pork fat) and reserve.
1 med. onion, chopped
1/2 bunch green onions, chopped (keep white parts and green parts separate)
1 tsp, garlic, minced
1/2 handful parsley, finely chopped
2 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. Old Bay Seasoning
1/2 Tsp. creole seasoning
1/4 tsp. thyme
1 tsp. fresh ground black pepper
1 1/2 cups cooked rice rice 3/4 cup stock

Remove the meat, discard the vegetables and strain the stock. Continue to boil the stock until it's reduced by about half. Let cool. Remove one cup of stock and set aside. Cook the rice using the pork stock (add water if needed to obtain the proper quantity).
Using the skimmed pork fat or some bacon fat, plus a pat of butter, sauté the onions, green onion bottoms and garlic until onions are clear. Remove from fire.

Put the pork and vegetable mixture through a meat grinder using a coarse disc, or grind it coarse in a food processor. No more grinding after this.
Transfer the mixture to a large bowl and mix in the green onion tops, parsley, seasonings and cooked rice. Adjust seasonings. If it seems too dry, add a little bit more pork stock. It should be moist enough to sort of stick together when a ball is formed, not mushy.
Feed the mixture through the sausage machine.
To cook:

Preheat oven to 250ºF. Line a pan with aluminum foil and spray some cooking spray on the foil. Spray one side of the boudin, then the other side and set in pan. Cook for 30 minutes on one side, flip over and cook another 20 minutes.

This method makes the skin crispy so you can eat the entire thing. Notice the difference in color of the previous "uncooked" boudin and the finished product. If you cook boudin on too high a heat ,or too long, it will burst.

Boudin goes well with white beans instead of plain rice with a little mustard greens on the side.

You can also make a great omelet with it.

Enjoy...

Answer 2

That seems like a lot of work.

I would just buy it from a reputable maker.