Thread: Sausage and Smoke Cooking

Originally Posted by MikeB52

Once End of August is looming, summer is winding down up here for sure.
Noticing the day’s getting shorter now, and the geese starting to congregate on the lakes.
The CNE is always the last two weeks of summer in Toronto, and as sure a sign as any that it’s time to start washing the flannels. Cooler nights, still hot and humid during the days.
Great time of year to appreciate, but it goes so fast.
Maples have started turning colour all ready up here too.

Now this washing of flannels---are you referring to shirts and such or flannel sheets? I've had a few sets of what my family referrers to as 'Sheet Blankets'. Just wondering.

I made the boudin pretty much the way the guy does in this video. The only difference, I used a pressure cooker to boil and I just used salt, pepper,and cayenne not cajun seasoning.

https://youtu.be/Q2otR_xgALg

I poached the stuff in hog casings, before freezing it. I will warm it up on the grill. The balls got a flour,egg, panko coating then deep fried.

Originally Posted by spazola

I made the boudin pretty much the way the guy does in this video. The only difference, I used a pressure cooker to boil and I just used salt, pepper,and cayenne not cajun seasoning.

https://youtu.be/Q2otR_xgALg

I poached the stuff in hog casings, before freezing it. I will warm it up on the grill. The balls got a flour,egg, panko coating then deep fried.

Thank you! I really enjoyed watching that video. I'm with the guy about liver-- I remember back in grade school when it was served at the school cafeteria

With that said, I am going to give this a try. I'll cut the recipe in half as it looks like it would still provide enough for serving my guests.

I must confess this is the Only sausage recipe that I've seen that uses pre-cooked meats. It should be interesting to have a go with. Maybe while my best friend is here for the next couple of weeks we can be Guinea pigs--

Originally Posted by cudarunner

Thank you! I really enjoyed watching that video. I'm with the guy about liver-- I remember back in grade school when it was served at the school cafeteria

With that said, I am going to give this a try. I'll cut the recipe in half as it looks like it would still provide enough for serving my guests.

I must confess this is the Only sausage recipe that I've seen that uses pre-cooked meats. It should be interesting to have a go with. Maybe while my best friend is here for the next couple of weeks we can be Guinea pigs--

I am not a liver fan myself, but it makes this recipe. There is not much liver in it, I like it better with chicken liver than pork liver. Cajun boudin is one of my favorite types of sausage. Give it a go, you might like it.

My friend, I promise that I'll give this a go. Hell by cutting the recipe from the video in 1/2 it won't cost very much especially if I just make the fried balls.

Now I was looking around at different videos/recipes/procedures and I really like the way this guy makes links. I tend to stuff my casings pretty full so as to keep air pockets out so it will be a challenge to keep them a bit on the loose side but it seems to work really well.

I have been wanting one of those old school cast iron small habachi but have not been able to find one at a price I like, so I made this in the mean time. I put a vent hole in bottom and made a charcoal grate. I can put the lid on and set it flat on the brick to snuff the fire out and save the coals. I am tickled with it.

It is marinated rib eye and green onions.

It is not really smoke cooking nor sausage, at least it is outdoor cooking.

Originally Posted by spazola

I have been wanting one of those old school cast iron small habachi but have not been able to find one at a price I like, so I made this in the mean time. I put a vent hole in bottom and made a charcoal grate. I can put the lid on and set it flat on the brick to snuff the fire out and save the coals. I am tickled with it.

It is marinated rib eye and green onions.

It is not really smoke cooking nor sausage, at least it is outdoor cooking.

Nice Charlie. You really are a man of many talents.

Originally Posted by spazola

I have been wanting one of those old school cast iron small habachi but have not been able to find one at a price I like, so I made this in the mean time. I put a vent hole in bottom and made a charcoal grate. I can put the lid on and set it flat on the brick to snuff the fire out and save the coals. I am tickled with it.

It is marinated rib eye and green onions.

It is not really smoke cooking nor sausage, at least it is outdoor cooking.

Great thinking Outside the Box my friend!

While most of my small SS skewers are flat the couple of big ones are 'semi flat' in that they are also twisted to keep the ingredients from turning ( a plague of round metal skewers) I wish I could find more of them as they work really well.

Originally Posted by spazola

I have been wanting one of those old school cast iron small habachi but have not been able to find one at a price I like, so I made this in the mean time.

Oh boy Charlie, that brings back memories! Half burnt half raw steaks at 2am cooked on my lil hibachi,,,
Found this on wayfare, and that price is CDN so around 55 usd I figer.
Enablers unite!

Originally Posted by cudarunner

Thank you! I really enjoyed watching that video. I'm with the guy about liver-- I remember back in grade school when it was served at the school cafeteria

With that said, I am going to give this a try. I'll cut the recipe in half as it looks like it would still provide enough for serving my guests.

I must confess this is the Only sausage recipe that I've seen that uses pre-cooked meats. It should be interesting to have a go with. Maybe while my best friend is here for the next couple of weeks we can be Guinea pigs--

Originally Posted by spazola

I am not a liver fan myself, but it makes this recipe. There is not much liver in it, I like it better with chicken liver than pork liver. Cajun boudin is one of my favorite types of sausage. Give it a go, you might like it.

As promised I did finally get around to making this 'Boudin Balls'.

Right before the rice was added and being ground:



Right out of the oil:



I like this! Thank you for the inspiration

I basically made the full recipe, however I only used 1/2 as much rice as I was already working on it when I realized that I didn't have enough for 4 cups cooked and I didn't want to drive to the store--I also cooked the rice in some of the reserved liquid to add more flavor to it.

I'm not sure if it's the lack of rice OR if I added too much liquid to the mixture (OR a combination of the two) as the balls don't have a 'Solid' texture that I'm used to in any sausage, it's more 'Squishy'. I only added enough or the reserved liquid to give it moisture and would make and hold a ball form.

I made my copy cat Outback Steak House dip for their Bloom'n Onion and I thought that worked well as it's a bit on the spicy side.

Since this is a first try, I'm pleased.

I've got a couple of the balls in the frig and I'm going to see how they re-heat in a 350 deg oven. If they come out good, then I'll fry some more for later. If not I'll make enough later for supper then just freeze the meat mixture.

Any advice will be very much appreciated.