Classic Cajun Boudin
Dive into the heart of Louisiana with this Classic Cajun Boudin recipe, a rich and savory sausage that celebrates authentic Southern flavors. Featuring a blend of tender pork shoulder, pork liver, and aromatic vegetables like celery, bell pepper, and onion, this delicacy is seasoned to perfection with cayenne, thyme, and sage for that unmistakable Cajun kick. The filling, made with spiced meat, perfectly cooked rice, and fresh parsley, is encased in pork casings and gently poached for a smooth texture. Whether served hot off the grill with crispy browned casing or pan-fried for a golden finish, this boudin is the ultimate comfort food with a spicy edge. Perfect for gatherings or as an indulgent meal, this recipe brings the taste of the bayou straight to your kitchen.
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Recipe Information
Ingredients
- 1 pound Pork shoulder
- 0.5 pound Pork liver
- 1.5 cups Uncooked rice
- 3 cups Chicken broth
- 1 medium White onion, chopped
- 1 medium Green bell pepper, chopped
- 2 Celery stalks, chopped
- 0.25 cup Fresh parsley, chopped
- 4 Green onions, chopped
- 3 cloves Garlic, minced
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Ground sage
- 4 feet Pork casings, rinsed
Instructions
Begin by cutting the pork shoulder and pork liver into 1-inch cubes.
In a large pot, bring the chicken broth to a boil and add the pork shoulder and liver pieces.
Reduce the heat to medium and let simmer for about 30 minutes, or until the meat is fully cooked.
Remove the meat from the pot and set it aside, reserving the broth in the pot.
Rinse the rice under cold water and then add it to the reserved broth along with the chopped onion, bell pepper, and celery.
Cover the pot and let the mixture simmer until the rice is fully cooked and has absorbed nearly all the liquid, approximately 20 minutes.
Meanwhile, in a large bowl, combine the cooked pork shoulder, liver, chopped parsley, green onions, garlic, cayenne pepper, black pepper, salt, thyme, and sage.
Once the rice mixture is ready, add it to the bowl with the meat and mix everything thoroughly. The filling should be moist but not overly wet.
Prepare the sausage casings by rinsing them under cold water, ensuring they're ready to be filled.
Using a sausage stuffer, fill each casing with the meat and rice mixture. Be careful not to overfill as the casings may burst.
Twist the casing every 6 inches to form individual sausage links.
Prick each sausage link a few times with a needle to allow air to escape during cooking.
Bring a large pot of water to a gentle simmer and poach the sausages for about 20 minutes without boiling.
Remove boudin from the pot and either serve the boudin hot immediately or refrigerate for later use.
To serve, either slice the boudin and pan-fry or grill for about 5-7 minutes on each side until the casing is browned and crispy.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 4806 mg | 209% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 23.2 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 765 mg | 59% | |
| Iron | 75.6 mg | 420% | |
| Potassium | 6106 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
