Here are some pics from the batch that PBFrijoles and I made last weekend. We didn't stuff any into casings because we plan on using it for boudin balls and stuffing other things.
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Ragin Blaze Boudin
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Originally posted by Stan R View PostWhat do you do with the seasoned water? Cook the rice?
I got 2 bags of the mix and then sold him my meat mixer. :-)
the seasoned water is used to add moisture to rice/meat mixture
if you don't add water, the boudin will be dry and taste like rice with meat
you can use maybe 25% of the seasoned water (added to regular water) when cooking the rice to enhance the flavor
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One of these days I really want to try the difference between the stewed in veggie flavor and fresh onion vs the commercial boudin mix I have been using that has the heat combined with dried green onions, and "veggie" seasonings all in one packet. The problem is 1) I am lazy and 2) my wife doesn't want me trying to "fix" something she doesn't see as broken
For the meat, I have used both domestic boston butt and wild pork. I haven't noticed a difference between the two. If anything, when I tell people it is feral hog, for some reason I get more praise for how good it tastes. I think it has something to do with the idea that it is somehow more authentic...
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Originally posted by Huntin View Postwhat batter for the Boudin balls? I am fixing to make some of those
roll boudin balls up the size of medium meatballs , in palm of hand
carefully dip in liquid wash ( 2 beaten eggs, 2 Tblspn water, dash of RB)
then coat with this dry mixture : 3/4 cup all purpose flour , 1/4 cup corn starch
350 degrees fry in Crisco or peanut oil until golden brown
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Originally posted by Cajun Blake View Postroll boudin balls up the size of medium meatballs , in palm of hand
carefully dip in liquid wash ( 2 beaten eggs, 2 Tblspn water, dash of RB)
then coat with this dry mixture : 3/4 cup all purpose flour , 1/4 cup corn starch
350 degrees fry in Crisco or peanut oil until golden brown
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Originally posted by Cajun Blake View Postroll boudin balls up the size of medium meatballs , in palm of hand
carefully dip in liquid wash ( 2 beaten eggs, 2 Tblspn water, dash of RB)
then coat with this dry mixture : 3/4 cup all purpose flour , 1/4 cup corn starch
350 degrees fry in Crisco or peanut oil until golden brown
We used the whole bag of boudin seasoning in the batch we did and it has a nice kick but won't burn your butt later.
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