Wild Hog Boudin

AstroAggie15

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8:53a, 10/20/25

AG

Had about 60 lbs of wild pork left over from all the thermal hunting this year. Tried our hand at Boudin. Dare I say it came out damn good. Much better than I expected. Here is what we did:

Coated the pork in Tony's and browned in a hot cast iron cauldron. Removed and set aside

Added in holy trinity (bell pepper, onion, & celery) to the pot and let it cook down to a dark brown sludge. Also added a jar of minced garlic

Added pork back, added chicken broth until the pork was covered, added 6 lbs of chicken liver that was chopped up in a food processor.

Simmered for about 8 hours

Strained meat out of the "juice" and mixed with rice until desired rice/meat ratio, mixed in fresh green onions

Added left over "juice" from pot for extra flavor

Stuffed into pork casings

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jagsdad

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9:16a, 10/20/25

Need to save this! Have some pigs showing up at our place this year, and 2 grandsons just fretting to go, and I do love boudin! Looks really good!

AstroAggie15

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In reply to jagsdad • 9:41a, 10/20/25

AG

Do it! It takes some time and work but it's worth it. Makes me want to get out and get some more pigs

HTownAg98

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In reply to AstroAggie15 • 9:54a, 10/20/25

AstroAggie15 said:
Had about 60 lbs of wild pork left over from all the thermal hunting this year. Tried our hand at Boudin. Dare I say it came out damn good. Much better than I expected. Here is what we did:

Coated the pork in Tony's and browned in a hot cast iron cauldron. Removed and set aside

Added in holy trinity (bell pepper, onion, & celery) to the pot and let it cook down to a dark brown sludge. Also added a jar of minced garlic

Added pork back, added chicken broth until the pork was covered, added 6 lbs of chicken liver that was chopped up in a food processor.

Simmered for about 8 hours

Strained meat out of the "juice" and mixed with rice until desired rice/meat ratio, mixed in fresh green onions

Added left over "juice" from pot for extra flavor

Stuffed into pork casings

Jarlic??? Boooooooo. But everything else looks awesome.

backinbcs

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9:59a, 10/20/25

I need someone to help an old man who his yard severely damaged by wild hogs. South of CS. 2 nights in a row. Need help/advice on how to get rid of them and help/advice with yard repair. Thank you in advance.

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AstroAggie15

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In reply to HTownAg98 • 11:28a, 10/20/25

AG

I agree. But after cutting up 40 bell peppers, 20 onions, and a bunch of celery, I wasn't gonna deal with the garlic lol

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AstroAggie15

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In reply to backinbcs • 11:29a, 10/20/25

AG

Not much you can do in a subdivision at least with my thermal equipment.

Best bet is to find out why they are there. If they are tearing up your yard they might have found grub worms. Treat your yard for them and that takes away their incentive to come back

normaleagle05

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12:23p, 10/20/25

AG

Costco sells a big bag of pre-peeled garlic cloves. I buy one occasionally and it's just as good as peeling it yourself but way easier. This would be a good opportunity to run some through a food processor.

I did a large batch of boudin last year and have taken nearly all of it out of the casings when using it. Next batch I'll just put up without casing it to save labor.

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