Bad Brad's Cajun Cooking Ep - 27: Bad Brad's authentic Cajun Homemade Boudin

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is lower in fat and calories.

casing

🥗Healthier: collagen casings

💰Cheaper: no casing

Collagen casings are easier to work with and more affordable.

Cut up 9 lbs of picnic shoulder, 5 lbs of Boston butt, and 2 lbs of neck chops.

Season the meat with about half a can of Bad Brad's craw dust for approximately 20 lbs of meat.

Melt sugar in a pot to caramelize it for coloring the boudin.

Add about 2 cups of whole lard to the pot for flavor.

Sauté the meat mixture until it cooks down and becomes tender, about 3 hours, stirring occasionally.

Add about 1/4 cup of garlic powder, paprika, and cayenne pepper to the meat mixture.

After 3 hours, check the meat for tenderness; it should break apart easily.

Remove the meat from the pot and let it cool before chopping it up by hand, leaving some chunks for texture.

Measure out 13 cups of raw rice and cook it according to package instructions until tender.

Mix the cooked rice with the chopped meat, adding black pepper to taste (about 4 cups).

Taste the mixture and adjust seasoning as necessary, adding more red pepper or black pepper if desired.

Rinse and soak the casings in water to remove salt packing.

Tie a knot in the casing and stuff it with the meat and rice mixture, twisting into links.

Bring a pot of water to a boil, then reduce to low and poach the sausages for 15-20 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level: