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Abita Beer
is brewed to match the foods we love to eat in this
part of the world, especially a true Cajun dish like boudin. I’ve
always been a big boudin fan and you can find plenty of great
choices at Rouses. Some people are interested in wine pairings;
I’m into beer pairings. Beer has so many different flavors, aromas,
subtleties and aftertastes it stands up to strongly flavored foods
that wine just can’t handle. Our Amber pairs well with boudin,
and other smoked sausages, because of its smooth malty flavors.
Try Turbodog® with pork boudin — it’s a wonderful match with
most meats. Andygator® goes well with fried foods like boudin
balls, and just about anything made with crawfish, including
boudin. Last year I paired it with Susan Spicer’s “wild game”
nutria boudin and it was amazing.
—David Blossman, Abita Brewing Co.
FROM EMERIL
Kick your turkey up a notch! Try
stuffing your turkey with boudin
instead of a traditional rice dressing.
You'll need about one pound of pork
boudin, casings removed. My friend
Donald Link makes a turkey roll
using boudin and a whole, skin-on
turkey breast.
Holiday Turkey Tip
Candied Pulled Pork Boudin
with
Abita Root Beer Glaze
WHAT YOU WILL NEED
One fresh pork shoulder butt, approximately 4 pounds
3 tablespoons Rouses creole seasoning
1 bottle Abita Root Beer Glaze (found only at Rouses)
2 cups sushi rice, rinsed well
2½ cups organic, free-range chicken stock
½ medium onion, chopped
1 rib celery, chopped
¼ green bell pepper, chopped
1 bay leaf
Sausage casing, enough for 4 links
Pink Peppercorns, ground
HOW TO PREP
Set smoker to 275°F. Score and season pork butt with creole seasoning
and drizzle a generous 3 tablespoonsAbita Root Beer Glaze,rubbing onto
the entire piece of meat. Smoke seasoned pork butt for approximately 8
hours, or until meat is falling off the bone easily. Cool slightly and pull
meat off the bone, including any bits that have caramelized from the
glaze. Chop meat into small bite-sized pieces. You will need 11 ounces
of meat for this recipe.
Meanwhile, prepare sushi rice according to package instructions, adding
onion, celery, bell pepper, and bay leaf. Once rice is cooked, remove bay
leaf. Measure out 21 ounces of cooked rice, and combine
with chopped meat.
Using an extruder, stuff the combined meat and rice into
the casing. You should get a yield of 4- 8” links.
Set a grill over low heat and grill boudin links, turning
often, until the casing is slightly crisped.
While boudin is grilling, combine Abita Root Beer glaze with
finely ground pink peppercorns and warm over low heat. Set
aside for later serving.
RECIPE,
try me!
“
It's amazing that the combination of just four ingredients —
pork, rice, water and onions — can create so many different
variations of a dish. And by adding liver and spices you can
increase that number exponentially.
”
—Chef Donald Link
Mild, spicy, or kicked up a notch! More than 40 chefs of the nation's best chefs will serve up their versions of
boudin at BB&B in downtown New Orleans on November 8th // photo by
Cheryl Gerber
