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–+ servings

Texas Boudain

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
1 hour
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 lbs ground venison- can be a little hard to get at times but I found mine at Shaw’s Supermarket.
  • 1 lb beef liver
  • 4 cloves of chopped garlic
  • 1 red onion -diced
  • 1 green pepper-diced
  • 1 red pepper-diced
  • 1 chopped jalapeno pepper optional
  • ½ cup fresh parsley
  • ½ cup scallions-chopped
  • 2 cups chicken broth
  • ½ cup bone broth
  • 2 tbsp of butter
  • 1 tsp of crushed red pepper more if you want hotter
  • 1 tbsp hot sauce of your choice tabasco works
  • 1 tbsp kosher salt
  • 2 tbsp ground black pepper
  • 1 tbsp Worcestershire sauce
  • ½ tsp chili powder
  • ½ tsp cayenne pepper
  • ½ cup red wine optional
  • Hog or lamb sausage casings

Instructions
 

  • Prep and combine vegetables in bowl and set aside.
  • Saute venison in a large cooking pot that can be covered (a spaghetti pot will do) until done.
  • Add veggie mix 2 tbsp butter and sauté for approx. 3 minutes till butter is melted completely.
  • Add chicken broth and bone broth and red wine and stir.
  • Add beef liver and stir
  • Add dry ingredients stir and cover. Let simmer for 30 min.
  • Remove mixture and strain through fine screen colander to separate broth. Collect broth in container and put aside.
  • Return boudin mix to sauté pot.
  • Using the broth from the Boudin that you put aside cook your rice.
  • Mix cooked rice and boudin together in sauté pot. Combine thoroughly but don’t overdo it.
  • Using a sausage stuffer attach your casings and fill. Knot one end of you casing and twist off at the desired links. Sausage stuffing devices are inexpensive and can be found on Amazon.

Smoking

  • Place links on pre heated wood or pellet smoker and cook at 225 degrees for approx. 2hrs turning halfway. Even though venison is already cooked interior temp should be 165

Fry Pan

  • Saute links until brown on both sides

Grill

  • Place on heated charcoal grill and brown on both sides
  • Serve on plate as is with BBQ sauce or spicy grain mustard.

Notes

Change up: serve on torpedo roll with sauteed onions and peppers.
Keyword Sausage
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