The term boudin in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this region and is the one most widely consumed. Also popular is seafood boudin consisting of crab, shrimp, or rice. Most of Louisiana's Cajuns do not consider boudin a sausage.[citation needed] Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette, Lake Charles and smaller less known areas like Ville Platte (the north point of the "Cajun Triangle" where it tends to be a daily staple), though it may be found nearly anywhere in "Cajun Country", including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since boudin freezes well, it is shipped to specialty stores outside the region. Boudin is fast approaching the status of the stars of Cajun cuisine (e.g., jambalaya, gumbo, étouffée, and dirty rice) and has fanatic devotees that travel across Louisiana comparing the numerous homemade links. La The Boudin Cookoff is held annually during the month of October in Lafayette, or more commonly known as the Boudin Capital of the Galaxy. Thousands of Boudin lovers gather to sample the wares of sausage makers throughout the state, who compete to garner the coveted "Peoples Choice Award". Boudin Noir is available in Illinois in the Iroquois County towns of Papineau and Beaverville. The dish is the featured cuisine at the annual Beaverville Homecoming which is held the first weekend of August. People travel from hundreds of miles to partake of the Boudin. Naw as to how I do my boudin using the small grill set up to smoke and building a low bed of cols let the grill worm to about 135 about 10 min prier to the start of cooking add your lump hard wood I like Apple or Pecan wood . The boudin I get fresh from the butcher . If you have to bie frozen let it come to room temp before the start off cooking . on your first attempt's put foil down to kirb sticking after your use to the way the casing reacts to the heat you can stop using the foil and just wipe the grates down with canola oil . The time i will take depends on your grill or smoker just keep a low worm bed of cols and a steady smoke and patience. ( Beer Helps ) The Darker ones are what your locking for you wont a uniform Skin I will add more pics the next time we do this ... pleas post your own food adventuresome.
Been a long time since I've been able to enjoy a nice boudin. Having talked to Ghiest the other night about this on TS only reaffirmed to be that the best cooking in the world is southern cooking. You can't replicate what them southerners can produce.
So does this mean once a week Gheist and his wife will have a 'Borg cooking "show"? like for one hour one of them is on TS talking about food?
I think Ghiest and I talked for about an hour or hour and a half about the way southern foods are done and how we're accustomed to eating such savory and superb things. Correct me if I'm wrong, Ghiest.
That looks tasty.... but... what are they actually made of? That was rather unclear to me from the description
Nothing wrong with haggis. Not like you eat the sheep's stomach. You just use it to stuff the offal and other goodies in before cooking.
It baffles me why people think you're eating the stomach... It's not like sausage, where you're actually eating the intestine/casing. It's just the pouch you cook the shit in. And it's delicious shit.
As promised, Ghiest - making Boerewors: You're going to need (and I'm working in Metric here, so convert please): 5kg Beef (no need for prime cuts - goulash works fine) 2kg Pork (or anyone from the 3rd) 110g fine salt 20g pepper (black) 40g Toasted Coriander (this you'll need to find as a specialist) 1 tsp dried Rosemary (optional) 1 tsp nutmeg (optional) 200ml wine-vinegar 1kg Lard (cut into cubes about about 1/6th of an inch) And of course, sheep's intestine liner (about 150g worth, or about 6 meters worth) 1 Soak the intestine liner in lukewarm water for about 2 hours 2 Cut the meat into cubes (all of it) in a big mixing bowl 3 Add all desired spices now, and pour the vinegar over 4 MAUL IT! But not too fine - you want the granules about the same size as BB-gun bullets (6mm) 5 Add the Lard cubettes and mix though gently - let is set for 30 minutes to give the salt a chance to dissolve 6 Take a teaspoon's worth and fry it in a pan - this is the taste tester, to ascertain whether or not you need more salt, pepper or vinegar. 7 Rinse the intestine with fresh water after it's become nice and pliable. 8 You'll need an old-school sausage feeder with a realtively large bore tapered nozzle - run a good length (about 3 -4 feet) of intestine over the nozzle, tie it off, and begin feeding. Don't pack it too tight as the walls will burst with spectacular effect when you BBQ it. You should be able to pack the whole length into a flat spiral if it's packed right. And now - how to "braai" your "wors": The charcoal is at the right temperature when you can hold the palm of your hand two inches off the grill for just over three seconds. Grab your wors spiral with a set of tongs, and plop it on. Open the spiral just a bit for the heat to get to the sides. You must now observe some South African traditions: a Master of the braai only flips the wors once. You may have mastered other sausages, but this is wors. It will master you if not handled correctly You must drink beer while at the braai. Being Skjaldborg, mead is acceptable. You are stepping into Hell... that lard dripping in the fire will wield flames, smoke and ashes not witnessed since the bombing of Berlin. Be prepared. Have a large glass of water ready to tame the flames. And voila! As many an Afrikaans woman has said: The sausage is ready when it's nice and stiff
I usually pull my meat when it's beginning to feel a little firm, not not hard to the touch yet. But then, beef is better a little rare in the middle, and I wouldn't trust a sausage that way...
