How to Cook Beef Sausage Ring
It may be possible to take a bad meal in Louisiana, merely it hasn't happened to me nevertheless. Everything from shrimp out of the back of a van to the off-the-track niggling diners and restaurants to the palaces of New Orleans to mom-and-pop boucheries in Cajun State, Louisiana is an eater'south paradise. Cajun boudin is not the least amid the state's culinary glories.
Louisiana boudin (boo-dan) is unlike French boudin, which is a more than general term for sausages in that location. Cajun boudin is more like a meat stuffing packed into a hog casing and poached, grilled or smoked.
Some people eat it by squeezing out the good stuff from the casing — sometimes onto a cracker (Saltines announced to exist the full general cracker of choice), squirting some mustard on it and sitting on the back of your tailgate munching abroad and pondering the mysteries of life and sausages. Many others skip the crackers and only eat boudin like a meaty pop-up popsicle.
Boudin is a meal in a bite: Meat, fatty, carbs from the rice, lots of vegetables and enough of spice. Similar dirty rice in a casing. It's Cajun fast nutrient.
If you are a hunter or an angler, boudin is a dish you need to know nigh, considering Louisiana boudin tin (and is) fabricated from pretty much anything. Pork yes, but also duck (as I did in this version), venison, rabbit, alligator, craven, crawfish, shrimp, venereal, nutria, quail, turkey… you lot go the bespeak.
And since you grind everything, it'southward a fantastic way to apply the wobbly bits like livers, gizzards and hearts. You lot won't actually notice they're in the boudin, and you get the satisfaction of a) non wasting parts of the animals yous've hunted, and b) telling your offal-hating friends what they just ate — after they've eaten seconds. Or thirds.
How do y'all make this wondrous sausage?
I honestly had no idea until I got a take a chance to tour Cajun Country equally the guest of the folks from Tabasco a few years ago. Among other things, they introduced me to Legnon's Boucherie in New Iberia. Ted Legnon is famous both for his cracklins' and his boudin, merely I honestly can only consume a few crackin'south at whatsoever once. I can consume inordinate amounts of boudin, so I focused my attending to that.
Boudin is a cooked sausage, in that everything is cooked before it's basis up and stuffed into a casing. They're sold in long links that are often tied into a ring and either poached and served or smoked to be eaten on the get. It's a sloppy mixture that is only loosely stuffed into the casings — very unlike the tight stuffing you lot do with German sausages to go that feature knacken or snap.
Ratios of meat to rice vary; Legnon'due south goes for a 1:1 ratio. My recipe is a piddling more meat-heavy.
The sausage can be mild or very spicy, with lots of vegetables (usually the "trinity" of onions, celery and dark-green peppers) or few, red with paprika or just a humble gray. The indicate is that everyone makes boudin differently, and I'd be insane to claim that my recipe is definitive.
Just I did larn from Legnon'due south and I've eaten an awful lot of boudin, and so I tin tell you that my boudin is at least in the ballpark, even if it'south unlike from how your grandma or your local boucherie makes it.
If your boudin is different, how so? I'd be interested in hearing your variations.
Louisiana Boudin Sausage
Boudin can be made with basically any meat or seafood. Crawfish are equally good as pork in my opinion. And then utilise what yous accept in your freezer or fridge and have fun with it. If y'all don't want to brand cased boudin, roll it into assurance, bread it and fry it for the ultimate Cajun party treat. My recipe below is an amalgam of what I saw at Legnon'southward, from Chef Donald Link's volume Real Cajun and from one-time Tabasco cook Eula Mae Dore's book Eula Mae'due south Cajun Kitchen.
Servings: 12
Calories: 321 kcal
- 1 1/2 pounds duck, venison, beef, pork, whatsoever
- 1/2 pounds liver
- ane/2 pound pork fat
- i large onion, chopped
- two celery stalks, chopped
- 2 poblano or dark-green bell peppers, chopped
- 1 bay leafage
- six garlic cloves, chopped
- 4 tablespoons kosher salt
- 1/ii teaspoon Instacure No. 1 (optional)
- 3 to 5 tablespoons Cajun seasoning, or see below
- two cups cooked white rice (long-grain is all-time)
- 1 loving cup parsley, chopped
- 1 cup green onions, chopped
- Hog casings
-
Chop the meats, liver and fat into chunks that volition fit in the grinder. Mix the meats, liver and fat with the onion, celery, poblano peppers and garlic, so the salt, curing table salt (if using) and either the Cajun seasonings or the spice mix yous made from this recipe. Put it all in a lidded container and prepare in the fridge at least an 60 minutes, and upwardly to a day.
-
Put the contents of the container into a large pot and pour in enough water to embrace everything by an inch or ii. Bring to a simmer and cook gently until everything is tender, at to the lowest degree 90 minutes and up to 3 hours. Strain the cooking liquid (you'll demand it subsequently) and spread the meat, fat and veggies out on a sail pan to cool.
-
When everything is cool enough to handle, grind information technology through the coarse die (half dozen.5 mm) on your grinder. You can also hand chop everything.
-
Put your meat mix into a large bowl and add together the cooked rice, parsley and dark-green onions. Mix well, and add upward to 4 cups of the reserved cooking liquid. Mix this for 3 to 5 minutes and so you make a more than cohesive mixture to stuff into a casing. You at present have boudin.
-
You lot can just shape the mixture into assurance and fry them (they're awesome), or use your boudin as stuffing for something else, like a turkey. Or you can case it. Stuff the boudin into hog casings, and while you're doing information technology, get a large pot of salted h2o hot -- non simmering, only steaming. Yous want the water to exist about 165ºF to 170ºF. Poach the links for 10 minutes, then serve. If yous are not serving them right away, no need to poach the links nonetheless.
-
Boudin does non proceed well, then eat it all inside a couple days. It does freeze reasonably well, however.
Notation that while I poach my boudin, the links are besides splendid grilled or smoked. If you smoke them, you absolutely demand to apply the curing salt, Instacure No. one, which you tin can buy online or in some butcher shops.
Calories: 321 kcal | Carbohydrates: 12 g | Protein: 16 g | Fatty: 23 yard | Saturated Fat: 9 m | Cholesterol: 104 mg | Sodium: 2386 mg | Potassium: 388 mg | Fiber: 1 g | Sugar: 1 1000 | Vitamin A: 3924 IU | Vitamin C: 26 mg | Calcium: 35 mg | Fe: 2 mg
Bootleg CAJUN SEASONING
Brand this if yous can't detect store-bought Cajun seasoning. It's a fiddling different from my normal spice mix, but it'southward reflective of what yous ofttimes find in boudin. If you lot want a redder sausage, increment the paprika. If you want information technology less spicy, reduce the cayenne.
- ane tablespoon ground blackness pepper
- 1 tablespoon ground white pepper
- i tablespoon cayenne
- 1 tablespoon sugariness paprika
- ane teaspoon dried oregano
- 1/2 teaspoon celery seed
Source: https://honest-food.net/cajun-boudin-sausage-recipe/
0 Response to "How to Cook Beef Sausage Ring"
Postar um comentário