Live Boudain making

[scotth89]

Your "helper" right there is usually the end to every live sausage making thread. Nothing against the helper at all....just sayin.

I agree, the helper needs to stay in his dark cold box.

[RaginCagin]

Looks good. Its Boudin btw

[.243 WSSM]

Yea its boudin not boudain. Never heard of boudin having veggies in it other than green
onion. But I only eat SW LA boudin so maybe coastal tejas has their own way of makin it.

[TexasCanesFan]

I agree, the helper needs to stay in his dark cold box.

Wait.....what fun is that????

[scotth89]

Vegetables going in the first batch.

[Tmag]

So, what time do I need to come by and pick up my samples?

You're killing me Scott.

[scotth89]

So, what time do I need to come by and pick up my samples?

You're killing me Scott.

Anytime...sampling is going on all day.



Cooling off.

[scotth89]

Liver and kidney.

[Jon-Paul]

And I was just thinking about the last time I had some Boudin for breakfast, and this thread comes up.

Nothing but awesomeness going on over there and my choice of helper as well.

[Ron]

That is looking great.

[Tmag]

Where's the casings for stuffing?
Do you make boudin balls?
Do you smoke it?
How long do you smoke it?
What's the next step?

[scotth89]

More of the same around here. Just browning the meat.

[junior]

Looks like you did vegies in food processer, correct? How do you prepare the livers?

[Jaybo31]

You sure post a lot of pictures of your meat


Yes more info on the veggies and innards please.

[Tx_Wader]

15 pounds of liver and kidneys.

Lost me right there