Celebrate Sausage S02E01 - Cajun Boudin

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[wemakeitlookeasy]

One bite into the Boudin and the Louisiana accent starts coming back stronger 😂😂 awesome video, I'll be trying this

[SmokyRibsBBQ]

Absolutely the best video I've seen on making boudin! You covered all the bases and they all looked so good! I would have to say that smoked is my favorite but boudin balls runs a close second to that. Thanks Eric!

[arthenry]

Mmmm, DROOOL!! Around 65 years ago, I helped my father make sausage. I was having so much fun with the grinder/stuffer (manual, clamped to the kitchen table) I worked for HOURS turning that handle. I was so happy I did not even know it was WORK!! Aside from all the super delicious sausage we made, which, would last forever hanging in the back porch, it was a super staple food for us. Watching your face as you "quality tested" your work brought back heavenly memories of those days. I used to eat one of Dad's sausages (about a pound each) as a late evening snack. We never made any thing as veggie rich as yours but I sure made a lot of it disappear..Looks great to me and I thank you for a delicious trip down memory lane. Funny, now I look at what is available in stores and butcher shops today and I don't even get the desire to take any of it home. Been disappointed too many times. But, I remember a

[rosenwolf]

No Cajun recipe is complete without the trinity of onion, celery, and green peppers. thanks for the complete walk through on how to make Boudin sausage.

[Bob_Adkins]

I live in (arguably) the boudin capitol of the world, and that's how we make it at home and in the stores here. Saturday morning without boudin is rare in many homes here. Great job!

[davidtiner]

Here in South Louisiana, we like to stuff the boudin ball with pepper jack cheese afterward the balls are fried golden brown.

[Ringele]

I started laughing at the taste test section on this video. First, I've never seen you take more than one bite for a taste test, but you took about 3 to the ball, and then a couple on the smoked and steamed. I think you were really enjoying this because I swear I heard an accent come out. Thanks for the video. I happen to really enjoy boudin, so I'll be making this.

[NBA-LejonBrames]

Awww damn, IT BEGINS! Love this month.

[michaelborel]

So proud a cajun shows right way to fixe boudin and right way to eat it. But also has all the other good recipes I've been trying. Now I see why I don't need to alter seasonings of sausages I've made. Little woman very happy with the new non sulfide/sulfate curing that you guys carry. So thumbs up

[deangustafson]

I can vouch for your comment about soaking the casing for 24 hours. I did this by accident as an emergency came up as I was about to stuff casings. Mine actually sat in water in the frig for 2 days. What a difference in ease of usability! As you recommended, a little baking soda in the soaking water is now my routine. Pay attention to Eric’s tip here folks - it’s a winner!

[wemakeitlookeasy]

I have to say - I've never heard of Boudin until you posted this. I took a whim and made this using your recipe. What an incredible sausage. I made everything yesterday morning and smoked it for 4 hours last night. Cracked into some today. Wow! Thank you so much for expanding my creations! Your recipe and conversion tool made everything so incredibly easy. Thank you.

[LarryLyonRelyon]

I also like to make boudin dolmas (stuffed grape leaves). Very yummy!!!!

[swordofgabriel]

AHHHH…you make me miss home cher….can’t wait to have this taste of home in my kitchen tomorrow!! Thanks for sharing!

[cajuncraftysue]

Originally from LA! I love boudin but never made it!! I see boudin balls in my future!!!❤️

[dhollongstreet]

Finally someone who did not put the rice through the grinder. Mine is a bit more basic no celery, bell peppers, or casing. I cut back on the spice some so it can be used in more to replace beef.

[jim]

This has to be one of the best series of videos I have discovered on YouTube. Thank you for all the details and the recipes that we can easily customize the batch size.

[Sutho]

Eric does such a great job in all his videos. I could watch them all day. This one was his best yet. Can't wait to try it out.

[joeyhardin]

Favorite steamed boudin is with kraut but then so is a bunch of other sausages. God Bless and stay safe.

[ianjones]

Gone are the days where you have to do large amounts of research along with trial and error to figure some of this stuff out...just watch one of this Eric's videos! This was awesome, man. Thanks for sharing a piece of your childhood for everyone to enjoy.

[SmokinJoesPitBBQ]

Fantastic video Eric! Boudin is something I have never tried. This video is definitely the one I'm going to follow as soon as I gather up the courage to make it. Great job amigo!