Best Grilled Boudin And Creole Mustard Recipes

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GRILLED BOUDIN WITH ONIONS, PEPPERS, AND MUSHROOMS



Grilled Boudin with Onions, Peppers, and Mushrooms image

Once you grill boudin, you'll never boil it again. Grilling gives it a slightly smoky flavor and really brings out the flavor inside. The seasoned veggies are cooked alongside it and done at the exact same time.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 25m

Yield 4

Number Of Ingredients 8

2 red bell peppers, cut into 2 inch pieces
1 large red onion, sliced into petals
4 ounces button mushrooms, sliced
1 tablespoon olive oil
1 teaspoon seafood seasoning (such as Old Bay®)
4 links boudin sausage
4 hot dog buns
2 tablespoons spicy brown mustard

Steps:

  • Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
  • Place boudin in hot dog buns, top with mustard, and serve with vegetables.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 44.8 g, Cholesterol 18.8 mg, Fat 11.7 g, Fiber 5 g, Protein 13.9 g, SaturatedFat 2.9 g, Sodium 801 mg, Sugar 7.1 g

MY BOUDIN



My Boudin image

Provided by Donald Link

Categories     Pork     Rice     Breakfast     Super Bowl     Mardi Gras     Dinner     Lunch     Tailgating     Family Reunion     Jalapeño     Potluck     Boil     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 pounds

Number Of Ingredients 17

2 pounds boneless pork shoulder, cut into 1-inch cubes
1/2 pound pork liver, cut into 1-inch cubes
1 small onion, chopped
2 celery stalks, chopped
1 medium poblano chile, stemmed, seeded, and chopped
3 medium jalapeño peppers, stemmed, seeded, and chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
7 cups cooked white rice
1 cup chopped fresh parsley
1 cup chopped scallions (green and white parts)
4 to 6 feet of sausage casings (optional), rinsed

Steps:

  • Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
  • Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
  • Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor.
  • At this point you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, you can use the mixture as a stuffing for chicken, or roll it into "boudin balls," dredge in bread crumbs, and fry in hot oil until golden brown.

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