How to Make the Southern Classic Boudin Sausage - Prime Time
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- Опубліковано 4 бер 2020
- The Meat Hook butchers Ben Turley and Brent Young head down to New Orleans to learn how to make boudin sausage-a southern staple consisting of fatty pork, vegetables, chicken liver, and rice-from the butchers at Piece of Meat.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Editor: Scott Kan
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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I like watching them learn as they make it. You can tell they really know their stuff and they're really wanting to push themselves and add to what they can do.
Both of them. She was impressed with what they brought to the table as much as they were impressed with what she did. This episode was great and just full of mutual love and respect.
Having watched every episode of prime time, there's something special about the reactions in this one compared to all the others. You can tell that Ben and Brent are really, really into these Boudin and how full of admiration they are for another set of people equally obsessed by produce and craft as they are.
Glad they've moved away slowly from brisket Ep, steak ep, burger ep etc to a really wide gamut of culinary adventure.
Equal favourite UA-cam series with Jacob Geller's beautiful video game retrospectives.
Wooooah, did not expect to find another Jacob Geller fan in this comment section! To anyone reading this, go watch Jacob Geller (after watching more Ben and Brent)!
I was thinking the same thing. You can tell when they really like what they are doing/eating and you can tell they really liked this whole experience.
What video of Jacob Geller do you recommend I should watch first? Looking to expand my horizons.
@@pinswade definitely check out the wolfenstein or shadow of the colossus vids both are a fantastic introduction. Beat saber is a lighter themed but fun one as well
You can tell by all the "f" bleeps. not needed.
My brother makes Boudin Balls. Same ingredients used to make the Boudin filling, but you let it cool in the fridge overnight. This makes it easier for you to roll the filling into balls the size of golf balls. Then roll them in an egg-wash with Panko Breading and deep fry them. Flavorful inside with the crisp and crunchy breading on the outside. Perfect food for a football game at home.
Ben, Brent, & Boudin truly these are the killer B’s. Love this show.
Loved that you all being seasoned butchers, could still learn from one another.. that's shows love man!
I visited family in Louisiana for the first time and they made boudin sausage. I was sold and immediately went online to find recipes. So awesome to see Prime Time doing this episode now! Thank you guys! Love the show
I’ve been making boudin with this technique and it’s amazing. Won a blind taste test against best stop with the family.
You have a recipe for it? Grams of seasoning and all that ?
Incredible! Cool to see butchers interact together and share tips. Great video.
"Well read a book".
Sharing tips sure beats sucking meat out of a condom.
ramiel01 🤣🤣🤣🤣🤣
It was cool to see!
Triple like this video. I worked at a French kitchen where we broke down half primals like this and made four or five different sausages from scratch. This totally took me back. Absolutely love it!
I stay in polson mt I want some willie
"I like watching Ben work. It doesn't happen very often."
Buuurrrnnnn
My bicycle masters boardwalk and quagmire with aplomb I think he meant that they both work at the same time and can’t watch him because of that.
I love these guys. The food always looks amazing, I always learn something new, and Ben and Brent are always so much fun to watch joke around with each other.
Eater wants your feedback! No, not on how delicious the sausage in this video looks, but on what you like about Eater, what you want to see more (or less) of, and more! trib.al/WVGw48a
My friend's family came from Louisiana and his grandma used to make "buddin" (like "puddin"). I only got to taste it a few times but it was one of the most delicious things I remember from my childhood
Love this show wish they did more episodes GIVE THE PEOPLE WHAT THEY WANT!
Brent:"Ben, you look great."
Ben:"I'm halfway dead..."
me: "Amen brother..."
The 'n' is silent in 'boudin.' I am pleased that she said that the liver is included in the mix. Without the liver, all you have is a pork flavored mush.
Brett Brignac The n is not silent in boudin, it’s aspirated.
I love the generosity and sharing spirit of them all together. My best wishes for all
I’m Texan and have Cajun family. thanksgiving was full of Louisiana native classics. Can’t be beat!
Hell yeah! Right up the street!
Leighann and Daniel are heroes
I love the fact that it is all about learning. This trip to New Orleans is just fun to watch.
I’m glad that both parties learnt something from this video, Ben and Brent learnt how to make budan and the piece of meat guys learnt how to twist the casing easier and more efficiently
I love boudin. I live just close enough to get it locally, and when I go back home, I load up with fresh boudin to pack my freezer.
Man, I literally just ate and have a full stomach, but this makes me hungry again...
Really awesome to see how its made!
Just all about their love of the game. Can’t get enough of these two fine young men
Love that the boudin experts were open to learn from the Prime Time boys, sharing is how great food is created!
This reminds me of a sausage we have in portugal called "Maranhos" it's also made with rice and it's amazing.
I just looked that up and it sounds amazing.
I love that both parties learned from each other
how do these guys stay so humble and respectful? Such wonderful and strong personalities. Real character. Much appreciated
I love boudin and steak! They go perfect together
my family is from appalachia and we butcher pigs every year, we make boudin every year with the scraps. i love making it with my family.
My heart shriveled up and died when the 20 cups of salt were added. Would still eat this.
Boudin fried rice? Boudin rice burrito? Boudin rice balls? I’m so hungry...
I’ve eaten boudin for breakfast, lunch, and dinner before. Just don’t get any better than that. C’est bon!
You can make it better by singing "le boudin" while eating boudin.
Leighann seems great. And I really appreciate her talking about getting sick of some foods she has to experiment with. Not a lot of people talk about stuff like that.
Literally just watched this place on Diners, Drive Ins, and Dives. Now here. It might be a sign to take a road trip.
You guys just gave me my weekend project 🙏🙏thank you 🙏🙏
I'm from Canada. I have never heard of this kind of sausage. It looks amazing. I need to travel more.
I got moose sausage from a some hunter in maple ridge. Best sausage I've ever had really.
@@gershomtan5879 My uncle used to hunt back in the day. One year, he got a deer. He made some sausage, steaks, jerky, and I'm not sure what else. He brought some of the sausage to my grandma's at Christmas that year. It was the first time I've ever had deer. It was awesome.
Yet another really educational and really fun video. My mouth always waters when I watch your presentations, but today’s video invoked a mini Niagara. Thanks so much for showing us how, now if you could only tell me where to find Boudin in Toronto, I’ll be a happy camper. Again, thank you for sharing the intricacies of building Boudin. Cheers, Colin. p.s. about ten minutes later I did a search for Boudin in Toronto. Turns out there are tons of places. Am leaving shortly to go and get a couple of pounds. Thanks for the tip guys.
Maybe I just didn't notice in past episodes, but...new opening logo? So professional! And I agree with Dan B...they seemed truly stoked to be here, learning how to make boudin. The result looks delicious!
It's super cool to see butchers swapping tricks and tips
I'll be in Nola next weekend and will definitely be swinging through Piece of Meat for a few pounds of this.
Love me some Boudin, and this one looks freaking amazing!
I’ve been working on making my own boudin for a bit and I learned a few things on this video. Thanks
I had boudin for the first time in September, I WENT SAVAGE! It was super good! Gator Boudin sold at the french quarters market yessssahhhh!!!
Hey new to New Orleans transplant butcher shop people, don’t tell people that we in the greater New Orleans area eat boudin with pickles and mustard like those frou-frou restaurants downtown do, because we don’t and you’re embarrassing us in front of the rest of south Louisiana. Ya buy a pound or two or three from the local meat market (no we don’t have to drive three hours to Scott cuz we have like 10 different places to get it in our area) and eat it by the link by itself either from the hood of your car, tailgate of your truck, inside your vehicle on the way home or if you’re lucky enough to make it home with some, in your house maybe with some crackers or a slice of bread and a beer, just maybe because ya might just finish them off solo dolo. And never with pickles or mustard. Remember that.
🤤 one of my favorites!!! Next time I’m in LA I’m going here!!
So boudin is like southern liver pudding with veggies added. Interesting!
Sounds similar. Trading rice in place of the corn. I would bet the Cajun spices make it better tho...
These guys should have a Netflix series, fun as to watch good humour and alot knowledge to gain from these blokes💯
i love these episodes
I just learned something new today. Thanks
Yay Boudin! One of my favorite things to eat. I totally agree that grilling/smoking/baking is the way to eat it. The traditional sucking the meat out of a wet casing is not super appealing. Y'all have fun in our delightful city!
Man that looked so good!!!!!! Great show
I make this at home now and the family loves it. Wish people sold it here but nothing comes close to this.
What a wholesome episode
This looks sooo good! 👌🏻
I wish I could like this video over and over. Such a great video/food!😛
Thanks for this! This surely helped me out get back into my craft. Cheers!
Louisiana has one of the greatest food in the world especially see food.
What cool folks! Excellent episode, keep it up bois!
Just a heads up I followed this recipe that you all gave. This is the best boudin I have ever had. This is amazing. Evan a friend that is from Louisiana said she lo ed so thanks guy for this amazing recipe for a dish I just can't drive down there to buy. Well from the Yankee in Illinois thanks guys and great video.
On all your videos you guys have so much fun.
I don’t care when this came out... finally! Does anyone have a shirt that says'' I
Love BOUDIN! Thanks for this....
my absolute favourite sausage in the whole world...
Anthony DeBattista change your name to Anthony Boudin
Except for English Cumberland sausage. The best.
Pause
@Tiuz Kanggz I'm not sure but i think the English taught the Germans how to make sausage .... ;-)
Thanks for a great video and the interest of the restaurant owners to learn more about boudin. When asked how to eat it, I really didn't like your recommendation of not eating the casing and steaming it in a bag. The casing is great if you warm it back up correctly. I microwave briefly and then put in an air fryer/convection oven to crisp the casing, making it easier to bite into and eat the casing. Another alternative, which is my favorite, is to rewarm the boudin on a BBQ pit to again achieve an almost crispy casing the just snaps when bitten into to get into the delectable stuffing. I eat boudin just by itself - no sides needed. I don't eat it with a pickle! Believe it or not, it pairs well with fried eggs in the morning! Thanks for the video!
I never knew how to make myself before this video
thanks Eater
damn im ready for a NEW ORLEANS trip...spectacular
The lads are back!
That looks so damn good. I'm not a liver guy but I see it's use in this for sure.
Saw that figurine of Ash and immediately jumped on amazon, had to have it!
Lol me too
Cool
I miss these guys they were a great team for stuff like this
i really would love their recipe
Just left Scott Louisiana today an the boudin balls and crackling we're amazing
A couple years ago I stop at Billy"s boys in and one of the employees told me about taking the boys in mix and putting it in bell peppers dredge them in batter then frying the peppers. GOOD LORD!!!!! Talk about some kinda good. I recommend giving that a try
Use whatever type batter you prefer. I made a beer tempura.
Congrats, love the vídeo (I want to try that!!!)
Boudin is french (and New Orleans as that influence).
As a European, I find interesting to see how this cultural pieces evolve, translate and gain a new context in the US.
As a general rule, the food is not as "perverse" as here (but it's definitely more spicy).
The Boudin that I'm used to, is made with rice and cooked blood, (it's black and has a soft consistency). Has a vinegarish taste with a bit of cummins.
In Bretagne - France, they make a cold salad with peas, onions, a bit of garlic, fresh herbs, pickles, dress up with olive oil.
Cheers from Lisbon- Portugal
Alvaro Carrilho We have a version that is made with cooked pigs blood and rice and it’s very dark red almost black looking. It’s more rare now because younger generations don’t want to eat cooked blood
This is so great
Oh damn, it's bouidn! 😁
I’d love to see the guys take these new learned lessons and apply them to revisit the bacon egg and cheese breakfast sandwich sausage, and the ramen sausage. Maybe even just rift on the whole concept of what is essentially a meal in sausage form.
How do people not like this?! WTF is wrong with y’all?! Damn that looks SO GOOD!!
Piece of Meat is such an excellent butcher shop, I got some quality kidneys and liver there!
Welp, I was wondering where to get good boudin. This looks awesome.
Scott Louisiana?!? Has Lafayette’s explosive growth over the last generation allowed Scott to continue to exist? This is getting me all teary eyed!
Figatelli, a corsican dry sausage, also has liver in it. It’s super tasty and deep.
Lawd I wanna plate of that right now!
After watching this video no fewer that 30x I took notes and wrote out this recipe... would love any and all insight and notes:
Ingredients:
20 lbs Pork Shoulder (up to 60/40 Protein/Fat… ideal)
5 lbs Chicken Liver
3 Onion
4 Celery
2 Bell pepper (green)
3 poblano pepper
6 Jalapeño Pepper
10 Cloves of Garlic
Cut and chop everything into 2-3” pieces and put into a sealable container.
Spice blend:
250g Salt
150g Black Pepper
60g Cayenne
70G Paprika
35g White pepper
35g Dried thyme
---g Pink Salt (for commercial preservation)
Braise, drain and reserve all fat/liquids.
Mix Ingredient and fully incorporate with meat and vegetables and seal. Refrigerate for 8-24 hours. Barely cover ingredient with water and bring to simmer, braising for up to 3.5-4 hours until meat can be easily smashed with spoon. Strain and reserve all liquid. Mix meat and vegetables for 4-5 minutes until meat shreds and soften vegetables are 70% incorporated into meat.
Post braise/Pre stuff mix:
25lbs Cooked Long grain rice
8 stalks Fresh green onion
1.5 cup Fresh Parsley
5 Cloves Fresh Crushed Garlic
Add green onions, parsley, garlic, half of the reserved liquid (fat first) and rice. Mix on slow until fulling incorporated but gently enough so that the rice doesn’t break down. It should barely hold its shape if formed into a loose ball or patty. Add reserve liquid accordingly. You are looking for a texture between pancake batter and thick cooked oatmeal. (You can eat this with a fork. You should eat this with a fork! TRY IT!)
While hot you want to stuff into natural casing relying on the temperature of the boudin mix to partially set the casing. Refrigerate for at least 4 hours to allow sausage to firm up a little.
To serve:
Warm by steaming for 5 minutes, boiling for 2 minutes or roasting for 3-4 minutes at 375° if you want crispy skin. Traditionally ate out of casing with a cold beer or served with coarse mustard and Bread & Butter pickles if roasted.
That is about what I ended up with. My measurements on these were a little different than yours. Mine came out a lot better this time around. If you go to bradley forums you will see my recipe and results under sausage making.
@@tngoat1402 the main thing is the pre-braise... it’s not a raw sausage. I don’t know why non Louisiana butchers have such an issue with that.
I'm puzzled as to why marinate all the stuff over night if you're going to be braising it for 4 hours?
Also, Jordan, have you since then perfected this recipe?
@@masternmargarita to answer that is a little sciencey… in this video she mentioned allowing the meat to get salty. This is called osmosis. Salt draws moisture out but when there is absence of one thing it must be filled with another so when water is pulled out of the meat (called koshering) other ingredients are pushed in to replace it.
I’m sure there is some enzyme transfer as well helping tenderizing but it’s more a flavor and texture thing.
The only modification that I’ve done since last year was I completely cool the cooked pork/veg and then reheat it a second time. This allows the collagen to attach to proteins and makes it moist, sticky and when adding chilled and reheated collagen to the cooked rice it costs the rice vs being quickly absorbed to the rice. I did this for the texture of the finished sausage as I wanted the rice to hold up
Slightly better.
I hope that makes sense… (small phone big thumbs.)
Buttered grits, take the boudin out of the case and pan fry it to crisp it up some, top the grits with the boudin, and add over easy or poached eggs on top. Best breakfast ever
Oh, and the mustard and pickle thing, I’ve never heard of. I was born/raised in SW Louisiana
You could take the sausage when it is hot and do like a Corn Beef and Hash sort of breakfast thing. Looks great.
I think the salt makes sense with all the liver, veggies and rice mixed into the pork
Been married to a Cajun lady from Eunice for over fifty years, Every so often we drive from the Dallas area back to T-Boy's Boucherie in Mamou, Louisiana, and purchase thirty pounds of boudin. When we lived in Natchitoches, we often drove down to South Louisiana on boudin tasting tours--to find the best boudin. We even had boudin shipped from Johnson's Grocery in Eunice when I was a USAF pilot in Alaska. Man can not live by bread alone, he must have a link of boudin, too. It's that addictive. We use the oven to make the casing crispy, so we eat it, too. Pork liver! Pork liver!
Sorry nor everyone likes the taste of Pork liver!
@@mikesmicroshop4385 Sorry, but pork liver is TRADITIONAL for boudin in South Louisiana. Anything else is pseudo boudin. But, it's like the little old lady's tale. "Each to his own taste," said the little old Cajun lady as she kissed her crawdad." Ole Mike must be a dang gum feller from up North? ;-)
@@TheNolanWB Well like I said the idea of "Traditional" is subjective! The Lady that was making it with Chicken Livers said that the recipe was an OLD family recipe more than 3 generations old. That makes it Traditional for her family and they have been in the South Louisiana area for over 200 years at this point. So Sorry, but Traditional is not a concrete thing and like many local area Foods, many families have many different versions of the "Traditional" Recipe
@@mikesmicroshop4385 Opinions are subjective, too. Everyone has an opinion like they have... :-D I probably had my first boudan before you were born. And, when I lived in Natchitoches, LA, I made many trips to South Louisiana to study, taste, and rate, the boudan made at many different top rated boucheries. Why not visit a few of the shops in South Louisiana and see just how many are making their boudin using chicken or "frog" livers. So, seems that pork liver must be traditional in most places...the norm. One person or one family using chicken livers in South Louisiana for 500 years does not make it traditional, it's just a families personal exception.
@@mikesmicroshop4385 If you think about why this is made....chicken livers don't make any sense. It is a lot of work for a family to butcher a hog. Most times your neighbors or friends would come to help. You would be making boudin to use up the parts of the hog(s) that weren't used in other ways. Therefore, it would make more sense that traditionally it has been made with the hog's liver. I doubt they were also butchering 30 chickens while butchering their hog. It just didn't work that way. Even today most butcher shops that butcher hogs/beef do not also butcher chickens.
Comletely new boudin to me. Looks really interesting and tasty.
Yep, they look really hungover lol
The only place to get boudin in Louisiana is in Thibodaux at Bourgeois Meat Market they have been doing for over 135 years
Chad Duplantis best damn beef jerky I’ve ever eaten as well
Going to NOLA for boudin is like going to Spain for Italian cuisine
Christopher Brewer What are you talking about? There are like 10 different places in New Orleans that sell boudin! There’s some damn good boudin in New Orleans and lots of it. You’re wrong
Eat it with some Steen's pure cane syrup for breakfast. Takes it to a whole other level.
Amazing
Why can’t you two just make your own channel already, I need content more often from you two
Also y’all picked the best time of year to go to Nola.
flipping..yum...GOD bless louisiana
Amazing clear step by step info very clear & informative!!! Great job!! How much rice for this recipe please??
more ben and brent please!!!!!