Boudin

Boudin — a name that comes from an Anglo-Saxon word meaning "sausage" — was first recorded in ancient Greece by a cook named Aphtonite. A variation of it was mentioned in Homer's Odyssey as a stomach filled with blood and fat roasted over a fire.

Thousands of years later in another part of the world a little girl in Lake Charles, Louisiana was introduced to it in a gas station where they were selling Boudin Balls. It was love at first bite!

After eating hundreds of pounds of Boudin Sausage and no longer living in Louisiana I decided that I needed to make my own so I could make my own Boudin Balls!

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Boudin

1 1/2 lbs of large game meat like elk

1/2 lb of liver from an elk

1/2 lb of fat (preferably pork)

1 onion, rough chop

2 celery stocks, rough chop

1 poblano, rough chop

3 jalapenos, rough chop

2 garlic cloves, rough chop

4 TBS of salt

1 TBS pepper

1 TBS white Pepper

1 tsp cayenne

1 bay leaf

2-3 cup of cooked rice

1 cup of fresh parsley, rough chop

1 cup green onions, rough chop

For the stuffed sausage:

• 4 feet of hog casing, sized 32/35mm

For the balls

• 1 cup dry bread crumbs

• 2 large eggs, beaten

• 2 cups oil

Place all but the last 3 ingredients in a slow cooker with 3 inches of water and cook for 3 hours.  Run this mixture through a meat grinder.  Fold in the last 3 ingredients.

If turning into Sausage:

To stuff into casings for sausage, first rinse the outside of the casing and then place it in a bowl of water for 30 minutes to soften. Drain the soaking water and then rinse the inside of the casing by placing one end on the kitchen faucet, turn the water on low and allow it to flow through the casing. 

If turning into Boudin Balls:

Form into balls, set up dredging station, dip the balls into eggs then bread crumbs