DONALD LINK BOUDIN RECIPES

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CHEF DONALD LINK'S BOUDIN, THE ACADIAN STAPLE RECIPE ...



Chef Donald Link's Boudin, the Acadian Staple Recipe ... image

Found this in the Times-Picayune archives. They wrote, " Chef Donald Link says boudin, the rice-and-pork Acadian staple that is at once side dish, snack, breakfast, lunch, dinner and beer accompaniment, is his favorite thing in the world to eat. He's been perfecting this recipe for "the king of Cajun food" for years, and it's in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana."" Note: To eat fresh, hot, poached boudin, bite into the link and use your teeth and fingers to pull the meat gently out of its soft casing. (The casings are eaten only when the boudin is grilled or smoked, and they become crisp.)

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 4 pounds

Number Of Ingredients 17

2 lbs pork shoulder, boneless, cut in 1-inch cubes
1/2 lb pork liver, cut in 1-inch cubes
1 onion, chopped
2 celery ribs, chopped
1 poblano chile, chopped
3 jalapenos, chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne
1 teaspoon chili powder
7 cups white rice, cooked
1 cup parsley, fresh chopped
1 cup scallion, chopped
4 -6 feet sausage casings, rinsed (optional)

Steps:

  • Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
  • Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.).
  • Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.).
  • At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
  • *Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.

Nutrition Facts : Calories 1864.2, FatContent 45.2, SaturatedFatContent 15.3, CholesterolContent 332.5, SodiumContent 7239.1, CarbohydrateContent 277.9, FiberContent 12.8, SugarContent 3.4, ProteinContent 75.7

MY BOUDIN RECIPE | EPICURIOUS



My Boudin Recipe | Epicurious image

_**Editor's note:** Chef Donald Link of New Orleans restaurants Cochon and Herbsaint, shared this recipe as part of a special Mardi Gras celebration he created for Epicurious._ Boudin, the king of Cajun food, is my favorite thing in the world to eat. It is a unique food in that it can be breakfast, lunch, dinner, a snack, or car food. Whereas most of the country might show up at a morning get-together with donuts, we show up with boudin. And no two boudins are exactly alike—that's amazing, considering they all have basically the same ingredients of rice and pork. One of the best boudins I've had is made by my cousin Bubba Frey, who owns the Mowata General Store in the heart of the German settlement between the Link and Zaunbrecher rice fields, but all my cousins down there make their own boudin. One cousin told me that meat from the temple of the pig's head makes the best boudin, while another claims that a combination of hog jowl and shoulder meat is the secret. The truth is, they are _all_ good. This recipe combines elements from all of the different boudins I've eaten in my day. There's liver in it but just enough, it's nicely spiced but won?t burn your mouth, and it has the perfect amount of rice.

Provided by Donald Link

Yield Makes 4 pounds

Number Of Ingredients 17

2 pounds boneless pork shoulder, cut into 1-inch cubes
1/2 pound pork liver, cut into 1-inch cubes
1 small onion, chopped
2 celery stalks, chopped
1 medium poblano chile, stemmed, seeded, and chopped
3 medium jalapeño peppers, stemmed, seeded, and chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
7 cups cooked white rice
1 cup chopped fresh parsley
1 cup chopped scallions (green and white parts)
4 to 6 feet of sausage casings (optional), rinsed

Steps:

  • Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
  • Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
  • Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor.
  • At this point you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, you can use the mixture as a stuffing for chicken, or roll it into "boudin balls," dredge in bread crumbs, and fry in hot oil until golden brown.

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