Red Boudin Boudain Rouge Cajun Blood Sausage
Dive into the heart of Louisiana cuisine with Red Boudin, also known as Boudain Rouge, a traditional Cajun blood sausage rich in bold flavors and cultural heritage. This recipe combines tender pork shoulder, pork liver, and fresh pig’s blood with aromatic vegetables, Cajun seasoning, and perfectly cooked white rice for a flavorful, hearty filling. Stuffed into pork casings and gently poached to perfection, this delicacy boasts a velvety, savory texture with a spicy kick. Whether served with crackers, a splash of hot sauce, or as part of a classic Cajun feast, this iconic dish is a testament to old-world culinary artistry. Perfect for adventurous home cooks, this authentic recipe celebrates the vibrant flavors and traditions of Cajun cuisine.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 pound Pork liver
- 2 cups Fresh pig's blood
- 3 cups Cooked white rice
- 1.5 cups Onion, finely chopped
- 1 cup Green bell pepper, finely chopped
- 0.5 cup Celery, finely chopped
- 4 cloves Garlic, minced
- 3 tablespoons Cajun seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes
- 1 package Pork casings
- 4 cups Water
Instructions
Rinse the pork casings thoroughly, inside and out, and let them soak in warm water while you prepare the filling.
Cut the pork shoulder and pork liver into small pieces. Add them to a large pot with 4 cups of water and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until tender. Skim off any foam that rises to the surface.
Once cooked, remove the pork shoulder and liver from the pot. Reserve 2 cups of the cooking liquid for later.
Using a meat grinder or food processor, grind or finely chop the cooked pork shoulder and liver. Transfer to a large mixing bowl.
Heat a large skillet over medium heat and sauté the onions, bell pepper, celery, and garlic until softened, about 5-7 minutes.
Add the sautéed vegetables, cooked rice, reserved cooking liquid, Cajun seasoning, salt, black pepper, and red pepper flakes to the mixing bowl with the meat. Stir to combine until evenly mixed.
Slowly stir in the pig's blood, ensuring it is evenly distributed throughout the mixture. The filling should have a slightly loose but cohesive texture.
Using a sausage stuffer or funnel, carefully stuff the prepared pork casings with the blood sausage mixture. Do not overfill; leave some slack to prevent bursting during cooking.
Tie off the casings into 6-inch links, twisting each link securely.
Fill a large pot with water and heat to just below a simmer (about 180°F or 82°C). Gently add the sausages and poach for 25-30 minutes, ensuring the water does not boil to avoid splitting the casings.
Carefully remove the sausages from the water and allow them to cool slightly. At this point, they can be served immediately, grilled, or stored in the refrigerator for later use.
Serve the Red Boudin warm with crackers, hot sauce, or as part of a Cajun meal!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 25.5 mg | 141% | |
| Potassium | 852 mg | 18% | |
*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.
