Chef Tony’s Bayou Boudin Recipe (Anchovy Version)

Bahan-bahan

Ingredients

• Pork shoulder/butt – 5 lb (2.3 kg)

• Anchovy fillets (canned in oil, drained) – 50 g (6–8 fillets)

• Salt – 50 g

• Cure 1 – 8 g

• Black pepper, ground – 20 g

• White pepper, ground – 20 g

• Dried thyme – 12 g

• Dried oregano – 7 g

• Cayenne pepper – 5 g

• Clove, ground – 2 g

• Paprika – 8 g

• Garlic confit – 300–350 g (about 2–2.5 cups cloves, slow-poached in oil until soft)

• Onions, chopped – ~750 g (2 medium)

• Bell peppers, chopped – ~600 g (2 large)

• Green onions, chopped – 225 g (½ lb)

• Cooked long-grain rice – 800 g (~1.75 lb / ~4 cups cooked)

Arahan

Method

1. Cube pork shoulder. Simmer in salted water until tender (~1–1.5 hrs). Reserve some of the cooking liquid for mixing later.

2. Sweat onions, bell peppers, and green onions in pork fat or lard until fragrant and softened.

3. Grind cooked pork, sautéed aromatics, and anchovy fillets through a medium plate (4.5–6 mm).

4. Mash garlic confit and fold it into the ground mix.

5. Season with salt, peppers, thyme, oregano, cayenne, clove, and paprika.

6. Fold in cooked rice and a splash of reserved pork stock until sticky but not wet. Consistency should be scoopable, not soupy.

7. Mix in Cure #1 with the ground meat/rice blend — make sure to disperse it evenly. Dissolving it in a small amount of reserved cooking liquid first helps distribute.

8. Fry a small patty of the mix to taste-test seasoning. Adjust salt/pepper as needed.

9. Use immediately as loose mix for burger topping or booty balls, or stuff into casings if making links.

Nota

Competition Notes

- Yield: ~8 lb finished mix.

- Estimated use for competition: ~5 lb (600 g for burger slices, 1.5 kg for slider crumbles, 240 g for booty balls). Remaining mix available for testing or samples.

- Anchovy provides deep umami without liver flavor; judges will taste savory balance rather than iron notes.

- Garlic confit smooths out the garlic punch and adds richness. The reserved garlic oil can be brushed on buns before toasting or slipped into the slaw dressing.

- Consider incorporating brown butter into related recipes (e.g., remoulade base, slaw dressing, or finishing fried booty balls) for extra nutty depth and refinement.

This is a refined, scaled-down boudin recipe adapted from the original large-scale formula. It eliminates pork liver (replaced with anchovies for umami) and scales the batch to yield approximately 8 lb finished mix. This version also incorporates competition-level refinements: garlic confit for depth instead of raw garlic, and notes on using garlic oil and brown butter to elevate the overall burger build.