For anyone like me who doesn’t have a meat grinder, a food processor worked and I didn’t do the casing! I just made it into boudin balls directly! This was amazing. My mom is from Louisiana and I can’t get boudin in Los Angeles to save my life. This was amazing

@BBQbyBiggs

7 ай бұрын

Great tips

@angelicanicolemusic

5 ай бұрын

@@beautifulbrittany8565 yes!! And then I looked up a homemade marmalade and it was AMAZING

@pharoahzeus

3 ай бұрын

Sounds like a business opportunity 😉😏😏😏😏😏😏

@judyhun504

2 ай бұрын

That’s what I want to do , thanks for sharing

@mississippidrifter5960

Ай бұрын

I'm currently in Idaho I understand the misery

I'm Mexican & I love a good spicy Boudin, I make homemade Boudin & also my Mexican Chorizo as my grandfather done in Oaxaca Mexico, My Boudin I add 2 Jalapenos to my trinity for that kick & I also make a mean Boudin Dip 💯🇲🇽💯🇲🇽💯

@BBQbyBiggs

Жыл бұрын

I wish my family could handle the heat! It’s so good spicy!

@davidhalldurham

Жыл бұрын

You need your own YT channel!!! 😃

@locotx215

Жыл бұрын

Whats' this boudin dip you speak of !?

@virginiamartinez5160

Жыл бұрын

​@@locotx215 Ok , You'll need a Pair of food gloves, 3 Links of Original Boudin casing removed & 3 Mexican Chorizo Links casing also removed & cooked then set aside to cool & drain, 1-16oz of Sour Cream, 1 Block of Cream Cheese room temperature & 1 bag of Four Cheese Mexican, 1 Roasted Jalapeno let sit in plastic bag to remove skin & seeds then chop finely place in bowl & set aside, 1 LG Glass Baking Dish & 1 LG Mixing Bowl. Mix by hand- Boudin , Chorizo ,1 cup of Mexican Cheese, 1 whole Block of Cream Cheese, Sour Cream & Roasted Jalapeno Mix together get it all incorporated in there with the Boudin & Chorizo after you mixed well place into Baking Dish spread evenly then top it with the rest of the Four Cheese & Bake it at 350 for 20 minutes. No extra spices are needed because Boudin & Mexican Chorizo are already come Spicy & the Jalapeno gives you that extra kick of heat but if you don't like Spicy Heat you don't have to add it, Very good served on French Bread, Celery, Tortilla Chips, Pretzels. Hope you like it oh & you can also top it with chopped green onions ❤❤❤

@Sushilover01

6 ай бұрын

Recipes for chorizo and the dip please!!!

If you need a easy lunch, a boudin and some steamed vegetables. Better than Mcdonalds

I’m a New Orleans man and I’m a boudin addict and you have given me a boudin fix. Thank you for sharing your recipe!!!!!!

@BBQbyBiggs

Жыл бұрын

Love New Orleans! Thanks for stopping by!

Probably one of the best Boudin recipes I’ve watched on KZread. Thanks!

@BBQbyBiggs

9 ай бұрын

It’s good too!! Thanks for watching! Add some high temp jack cheese in there too if you like non traditional. It’s amazing.

Great job Biggs! This is definitely one I've been wanting to make. 🤘

@BBQbyBiggs

2 жыл бұрын

You should! I am sure you could add an awesome spin to it as well.

Great video Aaron! This is on my BBQ bucket list to try out!

@BBQbyBiggs

2 жыл бұрын

You should! It is good but will not stand up to the stuff we get in the heart of boudin country a few hours away from me

Great looking boudin brother!!!

@BBQbyBiggs

2 жыл бұрын

Much appreciated, hard to compete with the real deal when we jaunt over to Lousiana!

Hello from Houston! Thanks for this. It’s just what I needed.

@BBQbyBiggs

Жыл бұрын

Awesome! Thanks for watching!

Yum! Looks amazing!

@BBQbyBiggs

2 жыл бұрын

Turned out awesome and not too spicy for the wife and kids. I save some at the end and add some spicy to mine!

So many great Chefs come out of Louisiana! I’m an old Justin Wilson Fan🤙🏻 thanks Bro

@BBQbyBiggs

7 ай бұрын

I used to watch him as a kid. I garuuuuuntteee it!

I'd love to try and make a small batch using country style cut pork ribs. Your recipe gave me some inspiration.

@BBQbyBiggs

2 жыл бұрын

Country style ribs are just the pork butt trims. Will work great!

That looks awesome my friend 👍

@BBQbyBiggs

2 жыл бұрын

Thank you! Cheers!

Love this. Got to try

@BBQbyBiggs

7 ай бұрын

Hope you enjoy

Yeah-baby, fantastic job with a big shout-out from Brooklyn NY, Cheers and Best Wishes to all.

@BBQbyBiggs

Жыл бұрын

Thank you so much!

Looks good I made boudin but I have never smoked it before but going to try it thanks for tips

@BBQbyBiggs

Жыл бұрын

Great! Have a good one!

Aheee! Great work man!

@BBQbyBiggs

2 жыл бұрын

Appreciate it!

Great video I can't wait to make a batch

@BBQbyBiggs

Жыл бұрын

Thanks and enjoy!

I love me some boudin. Lived in Louisiana for a good portion of my life and got to enjoy it quite often. Moved off to TN and then MS and don't find it conveniently on every corner like I did in south LA. Appreciate you sharing.

@BBQbyBiggs

2 жыл бұрын

We are very close to LA with a lot of Cajun influence here in SE Texas.

@meatlast

Жыл бұрын

Not sure where you are but there's a place (food truck) called Cajun Crawdad at Hwy 72 and Cayce that brings boudin back from New Iberia that's just the thing. It's not too far east of Collierville but well before you get to Corinth

@LifewithBlindaandChuck

Жыл бұрын

@@meatlast Appreciate that. We are down around Hattiesburg.

That looks fantastic, and had a great snap! I bet it would taste fabulous in dirty rice too👍😊

@BBQbyBiggs

2 жыл бұрын

It was a good Suasage for sure!

Hey there I came over from the last chance cookout collaboration. I've never heard of boudin and I'm always happy to increase my good knowledge. Thank you 😁

@BBQbyBiggs

Жыл бұрын

Thank you for coming by and checking us out! Appreciate it!

The best presentation I've seen so far Great job 👍 all thumbs up The best!!!❤😅 💯% #. Thank you sir 😅

I love sausage ! One of my favorite foods of all time 🌭

@BBQbyBiggs

2 жыл бұрын

So good!

I love how simple you made the video 😊… Excellent choice of words.. all the way through you made this easy to follow.. you just got a new subscriber 🎉‼️‼️‼️😎😎😎 I’m from ocala fl.. starting my small business and I never had or seen these type of sausage in my city .. 😎😎💯💯💯🙏🏽🙏🏽‼️

@BBQbyBiggs

7 ай бұрын

Glad it was helpful!

Can't wait to make this!! It'll make me feel like I'm back in Louisiana ❤❤❤❤

@BBQbyBiggs

Жыл бұрын

So Darn good! Thanks for stopping by!

Awesome vid Aaron....I got hooked on Boudin at the Tiger Truck stop in Baton Rouge in the late 90's.....I have to try this one day

@BBQbyBiggs

2 жыл бұрын

You should!

@2AChef-n-BBQ

2 жыл бұрын

@@BBQbyBiggs I will once my sausage making is up to snuff

Fantastic video Biggs. Very thorough and step by step. The boidan really looked good, never have had boidan sausage before.

@BBQbyBiggs

2 жыл бұрын

Thanks for watching

Looks so good….

@BBQbyBiggs

Жыл бұрын

It was delicious! Thanks for watching

These look amazing, bet they didn't last long either. Definitely going to be a new tradition for us!

@BBQbyBiggs

2 жыл бұрын

Yours looked amazing as well! It is hard to beat good boudin. Take that stuffing and make some boudin balls with it. You will thank me later!

@izzy4real311

Жыл бұрын

Please don't Taze me bro...

My first casing sausage was hot Italian, was doing some looking online and it seems boudin is next in line. What a lovely sausage.

@BBQbyBiggs

Жыл бұрын

It definitely will not disappoint!

@izzy4real311

Жыл бұрын

@@BBQbyBiggs You'll be fine. I worry about Tina Kamery. And it's nothing perverse like that...🤔

Do your thang man, it's on 🎯 hit! From Ms Diana LaFleur Oakland CA, my family is from VillePlatte Louisiana near Opalousas and Lafayette

@BBQbyBiggs

Жыл бұрын

Appreciate you stopping by from the boudin capital of the world!

Really nice Biggs! I love boudin and need to make my own as its hard to find some decent ones here. Killer job brother!

@BBQbyBiggs

2 жыл бұрын

It is really good stuff I live fairly close to Lousiana so I am fortunate to have some good stuff close.

Great video. Best I have seen about making Boudin at home. I have the equipment for making it but I would like to see your list of ingredients and their measurements. Can you direct me to where I can see them? thanks!

@BBQbyBiggs

4 ай бұрын

They are at the bottom of the video description

Great video! I grew up in Beaumont and this is the first recipe that I have seen that looks similar to DJs Boudain. I’ll make a batch and post a video.

@BBQbyBiggs

Жыл бұрын

It turns out great and my family loves it!

@petrosspetrosgali

Жыл бұрын

Lol. The worst boudin I’ve ever had was from various places in Beaumont.

@gws1977

Жыл бұрын

@@petrosspetrosgali Beaumont has the best boudin hands down. You should give it another try.

@petrosspetrosgali

Жыл бұрын

@@gws1977 😂😂🤣🤣🤣. No thanks. That’s a good one!

Made a batch a couple days ago. Outrageously delicious!!!! What type of gloves are you wearing in that video? I searched all over, can't seem to find heat resistant gloves thin like yours.

@BBQbyBiggs

2 жыл бұрын

I am just wearing thicker black rubber gloves like mechanics wear. It was hot. I ran out of these at this link. This I put on under the latex ones. amzn.to/3lkCBtb

I love boudan sausage and Andouille Suasage

@BBQbyBiggs

Жыл бұрын

Andouille is my next sausage to make this year. Take care.

Great video! I'm going to try making some this weekend. How many 7" links did you end up with?

@BBQbyBiggs

Жыл бұрын

I believe it was like 50 or so.

@DrTylerBaker

Жыл бұрын

@@BBQbyBiggs That's awesome! Thank you so much!

Thanks for watching! If you liked this one, check out our Boudin Ball Video Here! kzread.info/dash/bejne/lqKAq5isYa-9pbQ.html

i miss Boudin so much, moved to Minnesota almost 30 years ago and only had it a few times since i been up here. i tried making boudin once and messed up the rice (rice was mushy). gonna have to try again eventually.

@BBQbyBiggs

Жыл бұрын

I love it! Thanks for watching!

my store HEB sells boudin stuffed jalapeno poppers wrapped in bacon i never knew so much work went into it 😭😭 its so good

@BBQbyBiggs

2 жыл бұрын

Yeah I buy them from them as well. H‑E‑B is my go to.

@abundiobernal7544

10 ай бұрын

WELCOME TO TEXAS ESE !!! YALL GOTTA LOVE IT@@BBQbyBiggs

Looks great. Fellow Houstonian and new subscriber. Only thing I do different is I like to rub the pork with salt and pepper then put a good sear on all sides and remove the pork and sauté the veggies in the rendered fat. Then everything goes back in along with all the seasonings to cook for several hours. I like the flavor of everything cooked together over adding the raw dry seasoning at the end. Of course if I need to adjust I can always add a little more during the mixing. Like you say it’s all about personal preference and there’s no right or wrong way as long as you like the finished product.

@BBQbyBiggs

2 жыл бұрын

Exactly! Kind of like boiling crawfish. Everybody does it different but it’s still delicious! Thanks for watching and the sub! We always stop at a place called Insane Sausages at Exit 7 off of 10 on the way to Lake Charles when we go over. They have great Boudin Balls. If you ever are over there it’s worth the stop.

@corey1788

2 жыл бұрын

@@BBQbyBiggsI’ve never seen that place at exit 7 but I’m usually going through in the middle of the night. I drive linehaul for a trucking company over to Lafayette several times a week. Rest of the time its either San Antonio or Dallas and back. I do know there is some great boudin in Scott LA too.

@BBQbyBiggs

2 жыл бұрын

@@corey1788 it’s down about about a mile off the freeway. I stop at Dons and Bestop if I ever get further over. Be safe out there on the roads!

@abundiobernal7544

10 ай бұрын

IM A FELLOW HOUSTONIAN, WHEN I BOIL CRAWFISH, OR SHRIMP, AFTER THE TIME SET 3 MIN ON SHRIMP, I LET THEM SOAK AFTER I PUT OUT THE FIRE FOR 20 MIN. ABSORBS THE SPICES VERY WELL. GONNA TRY IT ON THE PORK ...

Saw the texans logo then i saw the comments yep i knew this was gonna be a damn gooode recipe 😁 gonna try it out was thinking about bringing some New Orleans/ cajun Creole dishes to Austin since i have yet to see anything yet close to this and at a good price

@BBQbyBiggs

2 ай бұрын

Do it! We need more of that cajun flair around. Nothing like Don's or Best Stop anywhere around here, so got to do our best!

Interesting

@BBQbyBiggs

Жыл бұрын

Very good! Thanks for watching!

How do you keep everything warm for stuffing if your by yourself?

@BBQbyBiggs

Жыл бұрын

Depending on how much you do, you can keep the mixture warm in a crock pot on warm or an oven on lowest setting and cycle it on and off. It does not have to be steaming hot but warm is good.

Hey Aaron, appreciate the sub brother. Definitely gonna support this channel. Great video. Very informative and well done. Thanks for sharing.

@BBQbyBiggs

2 жыл бұрын

Thanks for the sub!

Do you allow the warm stuffed boudin to get to room temp before refrigerating?

@BBQbyBiggs

Жыл бұрын

No just go right in.

Hello from Germany🤜🤛 . Cool🔥🔥🔥👍. Ps. I cook a lot in Dutch Oven. Also cook in Dutch Oven. greeting🤝

@BBQbyBiggs

2 жыл бұрын

Awesome! Appreciate you stopping by!

@BBQbyBiggs

2 жыл бұрын

I’ll continue to watch you at your craft!

Is there a gland in the porkbut that you have to remove some kind of way?

@BBQbyBiggs

6 ай бұрын

Not in ones I buy from the store… not sure on wild or fresh.

Man that looks better than mine . I used the smoked from HEB store I grill mine with charcoal when we do sausages and burgers. But the smoked version ones you can bake in the oven. I let mine toast real good and flip them one at least before they bust open they are read.

@BBQbyBiggs

Жыл бұрын

Awesome! H‑E‑B does have some good ones for sure!

@BBQbyBiggs

Жыл бұрын

Awesome! H‑E‑B does have some good ones for sure!

Go Texans!

@BBQbyBiggs

Жыл бұрын

I wish they would get it going for sure!

What kind of rice do you recommend?

@BBQbyBiggs

Жыл бұрын

Long grain or jasmine.

Just an FYI for anyone saying Boudin within earshot of someone from South Louisiana: It is pronounced "Boo-dehh". Every time someone pronounces it "Boo-dan", an alligator eats a cajun.

@BBQbyBiggs

4 ай бұрын

Good to know! Then a Texan pronounces it correctly and gets slaughtered in the comments as a poser. Haha. Thanks for stopping by!

@brotherscoyote

4 ай бұрын

@@BBQbyBiggs Not trying to cast shade, just a little PSA for those interested & can help give you some street cred with all of the cajuns in your audience. Great recipe. It's very similar to 2 guys & a cooler's recipe (who is from S. Louisiana), so yours is quite authentic, and does the dish justice.

Where are you from?.. I’m south Texas and have never heard of “gater shake”.

@BBQbyBiggs

Жыл бұрын

South of Houston near the coast. Buc-ees Carrie’s uncle Steve’s Shake, or I get it from him. He is based out of Missouri City.

@terirmcgee

Жыл бұрын

@@BBQbyBiggs my second home is in Texas city! Can’t wait to go fishing and crabbing! One can only eat so much perch and catfish from my lake home! The best response I’ve gotten from friends is my shrimp and crawfish boudin… made quite a bit different of course… almost like a gumbo in casings lol

I’m at our rent house and don’t have a large pot… can I cube up the meat to fit in a regular one?

@BBQbyBiggs

Жыл бұрын

Yes you can. Just sear the cubes and make it the same and you will be all good.

I'm Hungarian we make a sausage similar it's made with the pork head,heart and liver it has onions allspice salt and white pepper and of course rice.

@BBQbyBiggs

7 ай бұрын

Sound delicious as well. What is the name of it? Might give it a whirl.

@robertkaspert4092

7 ай бұрын

@@BBQbyBiggs Hauka I believe that's how it's spelled.

Hey Brother… Just a question… Why couldn’t you use smoked Pork Butt? Making some tomorrow with Smoked Pork Butt….. gonna find out 🤷‍♂️ Me and the Brothers gonna try our hand for the first time 😉 Good video 👍😊

@BBQbyBiggs

2 жыл бұрын

You can! It’s great too Patrick!

@PF1020

2 жыл бұрын

Turned out…. Pretty Bueno 😉 We’re not ashamed of it 😊

I know this video is old i want to try boudin what brand do you recommend

@BBQbyBiggs

11 ай бұрын

Zummo’s is sold in a lot of stores.

@BBQbyBiggs

11 ай бұрын

Dons meat market in Scott Louisiana ships as well. Or make your own! It’s not too hard.

@derkisdonenow6472

11 ай бұрын

@@BBQbyBiggs thanks I’ve been wanting to try it i want to make sure I’m gonna like it before i make a big batch thank you again

I agree with the use of chicken liver as opposed to using pork liver.

@BBQbyBiggs

Жыл бұрын

Thanks! We like it but we get of flak for it in comments!

@ericmarks6322

Жыл бұрын

@@BBQbyBiggs i've been making homemade boudin for the last 10-15 years and always got better tasting boudin with chicken liver. To use pork liver, the ratio of meat to liver must be high to make it taste good. So, why use pork liver at all?

if you stretch a piece of plastic wrap over the ejector of the grinder it will stop stuff from spittin' out and goin' everywhere you don't want it to. and any of that leftover juice you have you can use for making dirty rice...

@BBQbyBiggs

2 жыл бұрын

Thanks for the tips. Luckily I saved the juice and froze it if it thaws well dirty rice it will be! Appreciate it

Ever add crawfish in the mixture?

@BBQbyBiggs

3 күн бұрын

Yes we have. Just throw it on in there.

@electronaut6240

3 күн бұрын

@BBQbyBiggs Thank you sir!

If you roll opposite directions when you link, they will lay perfect in your pan.

@BBQbyBiggs

7 ай бұрын

Thanks for the tip.

Q. Do you have to use or put Liver when you make the boudin ?????

@BBQbyBiggs

2 жыл бұрын

You do not. It just gives it a depth of flavor.

@petrosspetrosgali

Жыл бұрын

Liver makes the boudin! That’s why that east Texas stuff sucks. It’s like not putting eggs in potato salad.

Btw one last thing 😂😏😏 Go texans im a native and still live in Houston but my army heatlrt loves to travel 😅

@BBQbyBiggs

3 ай бұрын

Yeah there’s something about travel that does it for me too. I have a few more states in the North East I need to check off the list!

😋👍🏻

@BBQbyBiggs

Жыл бұрын

Thanks for watching!

So I tried the recipe yesterday. It was smelling good, things were coming along great. Then I added the liver straight from the container. It didn’t smell bad but as the food cooked down, it began to smell worse and worse. I don’t think it was the recipe but maybe something I did wrong. I’ve smoked about a dozen pulled pork’s and I use all the vegetables ingredients in many different dishes. The only thing new here was the chicken liver. I wonder if maybe I got a bad batch or maybe I’m supposed to prep the liver somehow before cooking. Either way I ended up throwing it all away because the smell was rotten. I bought all my ingredients from HEB outside of Houston. None were expired. Do you have any tips or ideas on what could have happened? Thanks!

@BBQbyBiggs

2 ай бұрын

May have been bad liver. It should not smell bad. You can always nix the liver as well. It gives it a little earthy flavor but should not smell.

@Smash4Cash24

2 ай бұрын

I’m from Houston and everybody can tell you where to find boudin and say it’s good but everybody is different BURTS BOUDIN IS CLOSED DOWN IN THE WARD SO I JUST HEAT UP ZUMMOES FROMBTHE STORE THE RICE IS NOT MUSHYYY

Can you add the rice to the raw meat?

@BBQbyBiggs

8 ай бұрын

No because of the length you have to cook the meat.

💯👍🏽👍🏽

@BBQbyBiggs

2 жыл бұрын

Appreciate you stopping in!

11:23 Develop what was it? Did you mean "pellicle"? I couldn't hear what you called it. ✌

@BBQbyBiggs

Жыл бұрын

Yes sir.

The rice part ....u say uncooked rice.is it rice grain?or is it cooked rice ....it sure looked cooked rice to me .moreover the uncooked rice will not cook in the grill or does it? Request pl clarify

@BBQbyBiggs

5 ай бұрын

The measurement was in uncooked rice. It was cooked then added.

Pork liver is my choice also less Cayenne ....but its a to taste thing so do it it however your family likes it

@BBQbyBiggs

2 жыл бұрын

I wish the family could stomach it but chicken is pushing it.

I never see the step between twisting, refrigerating… to separate links! Wouldn’t they spill out the ends? How is that done?

@BBQbyBiggs

Жыл бұрын

You can refrigerate the twisted links for a few hours or overnight works well and they just cut apart. The casing adheres to itself and it stays twisted.

@terirmcgee

Жыл бұрын

@@BBQbyBiggs ok, I let my twisted links set in refrigerator over night and I’m still having blowouts on the ends … any ideas?

Nobody i know calls it boo dan and nobody i know would use Steve’s gator shake for boudin either I assume you must be west of Crowley 😂 looks good I’m sure it tastes even better I’ll try your recipe thanks

@BBQbyBiggs

Жыл бұрын

Definitely give it a try. I would use some other seasoning but as stated my family are wimps when it comes to spice so gator shake tests their limits! It’s not Dons or Best Stop good but definitely works to get that fix! And yes west on I10 a few hours. Lol.

What’s with the grams? How much was it in English 😎✌🏻

@BBQbyBiggs

4 ай бұрын

Grams just allows for more precise measurements in sausage making. Not so much in this one but some when using cures need to be exact. Plus my scale with grams weighs better.

My wife likes my boudin she say it taste good

@BBQbyBiggs

Жыл бұрын

Awesome!

@6:15 your "uncooked" rice, looked pretty cooked to me..... Cmon man.

@BBQbyBiggs

6 ай бұрын

The measurement was in uncooked, the rice is cooked.

That's not fair, my Grandmother Irene used to make sausage like this.🤔

@BBQbyBiggs

Жыл бұрын

Now you can too!

Ugh.. just tried stuffing with my grinder attachments ( I have the same one as you)… it’s a nightmare! $200 sausage stuffer like yours is on the way!!!

@terirmcgee

Жыл бұрын

It smooched my rice! And I followed the directions.. idk

@BBQbyBiggs

Жыл бұрын

Aww that stinks. But now you can make all kinds of sausage!

@terirmcgee

Жыл бұрын

@@BBQbyBiggs got it stuffed and In the fridge for tomorrow! … the smallest attachment on the stuffer worked best for me… so far , we will see!

@courtneesdad

9 ай бұрын

@@terirmcgeewant to know what’s even better and you don’t need to stuff it? Make some balls the size of baseballs. Roll them if flour and fry them. It’s called boudin balls. Even better? Add some shredded pepper jack cheese. Makes the perfect tailgate or finger foods. Just make a lot. People will eat them all

How many pounds does this make? Or links?

@BBQbyBiggs

7 ай бұрын

I did not keep track of it but if memory serves me it was like 15 packs of 5 links.

@BallydowseRambler

7 ай бұрын

@BBQbyBiggs Ty. I've been debating on investing in some home cookware to make this kind of stuff as I miss it and ordering online gets really expensive. Great job!

@BBQbyBiggs

7 ай бұрын

@@BallydowseRambler appreciate it! I have the bigger stuff but started with a kitchenaid mixer attachment. For a grinder and had to cut the pork to cook in 2 different pans. It’s a process but worth every bit in the end. Good luck with it and thanks for watching.

When you said that you could use 4lbs of pork...but do you use half of the season .....for ex: the trinty

@BBQbyBiggs

Жыл бұрын

I would use the same unless you are cutting down the rice as well.

@BBQbyBiggs

Жыл бұрын

If you are halving the recipe then yea.

Put mine in the frigerator for 30min Before grinding it's stuffing the sausage

@BBQbyBiggs

10 ай бұрын

I’ll have to try that.

Pulled Pork Sausage!

@BBQbyBiggs

9 ай бұрын

Appreciate you watching

I live in Southeast Texas, love boudin but never made it. I love the DJs brand but can’t stand the Zatterains or Zappos. Has anyone that has cooked this recipe tell me which brand it’s more like.

@BBQbyBiggs

4 ай бұрын

It definitely has more flavor than those two you mention. I tried to get close to the ones you get near Scott Louisana

@SFCSMOKER

4 ай бұрын

@@BBQbyBiggs I’ll be making my first batch as soon as I get a grinder and stuffer. Any recommendations? I won’t be using it often, but prefer electric. Sorry to bother, but value your advice

I have made boudain without a grinder with a pastry bag for extruding. I don't recommend it, but I was in New England and missed East TX real food.

@BBQbyBiggs

4 ай бұрын

Gotta do what you gotta do!

your recipe is great but me personally i like garlic so i would triple the amount..

@BBQbyBiggs

7 ай бұрын

Go for it! Bet it would be great!

Nice one Biggs Boudin has had my curiosity but I'm not a liver person. I guess you can always delete the liver but then it wouldn't be a real Boudin. Thank You

@BBQbyBiggs

2 жыл бұрын

Tha chicken liver is more of a texture after boiling and grinding. I know a lot non liver folks that tear up the Boudin

@travisrussell951

2 жыл бұрын

I hate liver, but i love boudin. Some you can taste it most you cannot.

@eddieconway4365

Жыл бұрын

Real boudin don’t have liver

@notconfused1676

Жыл бұрын

I cannot eat liver. My gag reflex instantly kicks in the moment it touches my tongue. However, boudin is ohhh my goodness yummy! Must be grilled!

Put you some of that cooked juice to your rice save all that flavor for tha boudin.

@BBQbyBiggs

2 жыл бұрын

I did use the juice in the mixture but have cooked the rice in the juice as well. Thanks for the suggestion!

We use venison, you can always ad fat later...🤔

@BBQbyBiggs

Жыл бұрын

I made some venison boudin this weekend. It turned out amazing. Added some pepper jack cheese in the mix. Sooooo good!

Is learning to make boudin from a guy wearing a Texan hoodie a sin?😂

Aint eating that if you aint from Louisiana

@BBQbyBiggs

2 ай бұрын

More for me! Close enough and make the trip often. But you are right - You can't beet em

@seantolliver6836

2 ай бұрын

@@BBQbyBiggs beet, right. 🤣🤣

At 6:17 You said UN-COOKED rice and you clearly added COOKED rice.

@BBQbyBiggs

Жыл бұрын

The measurement was for uncooked rice before it was Prepared. Sorry for the confusion. It’s just easier to measure before cooking.

@johnrice1212

Жыл бұрын

He was clear on the uncooked measure

I'm confused you said uncooked rice but definitely looks cooked I'm sorry I jus can't really tell

@BBQbyBiggs

Жыл бұрын

It is cooked, the measurements for how much are in uncooked form. Sorry for the confusion

Seems like cutting up the pork butt it would have been easier to stir but that's me.

@BBQbyBiggs

Жыл бұрын

You sure can do it that way and I do if it’s boneless. Bone in, I just toss in there.

I soak pork liver in milk over night

@BBQbyBiggs

Жыл бұрын

I’ll have to give that a try if my butcher has some next time.

Hmm….no liver? I’ve never had good boudin outside of acadiana. I’ll stick with best stop and Don’s stuff.

@BBQbyBiggs

Жыл бұрын

Yes they have some of the best. It does have chicken liver. Pork liver is hard to come by around here. I stop at Dons every trip I make. It’s just 6 hours from me. Take care.

And these Lady's in this commercial are so pretty... why would any man wan't to lay a hand on her like that🤔

@BBQbyBiggs

Жыл бұрын

😆

plaese White Balance your camera

@BBQbyBiggs

Жыл бұрын

Appreciate you watching! Great input. Have a good day.

Real boudin is made with just blood and a casing.

@BBQbyBiggs

2 жыл бұрын

Indeed traditional boudin is a blood sausage. Boudin has changed through the years and the non blood version is the most popular now across most areas I travel.

@petrosspetrosgali

Жыл бұрын

That’s blood boudin

No Pork liver or snouts? Sorry pal, that's not Boudin.

@BBQbyBiggs

Жыл бұрын

Pork liver is difficult to find where I’m at so chicken is as close as I get. I have never heard or seen snouts. Must be a family recipe.

@gunboom

Жыл бұрын

@@BBQbyBiggs We use everything on a hog. I'm from Port Arthur. We would slaughter 4 hogs every Thanksgiving. There was a Mexican, Italian, and Czech family that shared in the Boucherie. We made Boudin and Green Sausage. We would split it between the families with the same share going to the Church. It's too bad nobody does this anymore. The closest recipe for how we made Boudin would be compared to Reds. This Boudin was made Famous by Nick's Grocery.

Thats a white boudin . Red boudin is far better ( thats We made and what I ate growing up).

@BBQbyBiggs

10 ай бұрын

What made it red? Blood?

@vieuxacadian9455

9 ай бұрын

Yes Sir ! also used kidney , hearts and liver not choice cuts .@@BBQbyBiggs

@vieuxacadian9455

5 ай бұрын

YES Sir , @@BBQbyBiggs

Grilling?!?! Mais la..... Boudin is meant to be steamed, not grilled.