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Boudin Recipe

Cajun · Main course · 105 min total

A classic Cajun sausage made with pork, rice, and seasonings, perfect for grilling or pan-frying.

Ingredients

• 1 lb pork shoulder, cut into chunks
• 1/2 lb pork liver
• 1 cup cooked white rice
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/4 cup chopped green onions
• 2 tbsp chopped fresh parsley
• hog casings, soaked and rinsed

Instructions

1. In a large pot, cover pork shoulder and liver with water. Bring to a boil, then reduce heat and simmer until tender, about 45 minutes. Reserve 1 cup cooking liquid.
2. Remove meat from pot and let cool. Grind through a medium plate of a meat grinder.
3. In a bowl, combine ground meat, rice, onion, bell pepper, celery, garlic, salt, black pepper, cayenne, thyme, green onions, and parsley. Mix well, adding reserved cooking liquid as needed for moisture.
4. Stuff mixture into hog casings, twisting into 6-inch links. Do not overstuff.
5. To cook, poach boudin in simmering water for 10 minutes, then grill or pan-fry until casings are browned and crispy.

Tips

• Boudin can be frozen before cooking; thaw in refrigerator before poaching.
• Adjust cayenne to taste for spiciness.
• Leftover boudin can be sliced and pan-fried for breakfast.

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