Boudin (boudain), a pork and rice Cajun sausage
Ingredients:
- 2 pounds pork shoulder, cut into 1-inch pieces
- 1 celery rib, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, seeded and chopped
- 1 tablespoon kosher salt
- 1/2 pound chicken livers
- 2 cups cooked rice
- 2 jalapeños, seeded and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 green onions, chopped (green part only)
- 1/2 cup parsley, finely chopped
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- 4 feet of hog casing, sized 32/35mm
- 1 tablespoon vegetable oil
- A sausage stuffer
Instruction:
- Place the pork shoulder, celery, onion, garlic, bell pepper, and salt into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.
- Strain the meat and vegetables, reserving the liquid. Finely dice the meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl.
- Add to the bowl the cooked rice, jalapeños, thyme, oregano, paprika, green onions parsley, black pepper, and cayenne. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings, if needed.
- To stuff into casings for sausage, first rinse the outside of the casing and then place it in a bowl of water for 30 minutes to soften. Drain the soaking water and then rinse the inside of the casing by placing one end on the kitchen faucet, turn the water on low and allow it to flow through the casing. The casing will blow up like a balloon—this is fine.
- Lightly oil the stuffing horn on your sausage stuffer with vegetable oil. Tie a knot at one end of the casing. Take the other end and gently slide the entire casing onto the horn, leaving the knot plus an additional 4 inches hanging off the end of the horn.
- Place the filling into the feeder and push it through until it starts to fill the casing. Go slowly at first and note that you’ll need to massage the casing as the meat goes through it so it fills the casing evenly.
- Once you’ve filled the casing, to form links, pinch it every 5 inches and then twist it until it’s secure. You can then cut the casing to form individual sausages.
- To cook, poke holes into the casing then then poach in boiling water for 10 minutes. You can also grill or smoke the boudin.
- Alternatively, you can either serve the filling as a dressing, or you can roll it into walnut-sized balls, dip into finely crushed crackers and fry in 350 degree oil for 2 minutes or until brown to make boudin balls.
Emeril’s Boudin Sausage
Prep: 15min
Total: 45min
Yield: Yield:
Ingredients:
- 2 1/2 pounds pork butt, cut into 1-inch cubes
- 1 pound pork liver, rinsed in cool water
- 2 quarts water
- 1 cup chopped onions
- 1/2 teaspoon minced garlic
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 4 1/4 teaspoons salt
- 2 1/2 teaspoons cayenne
- 1 1/2 teaspoons ground black pepper
- 1 cup finely chopped parsley
- 1 cup chopped green onions tops, (green part only)
- 6 cups cooked medium-grain rice
- 1 1/2-inch diameter, casings, about 4 feet in length
Instruction:
2 1/2 pounds pork butt, cut into 1-inch cubes 1 pound pork liver, rinsed in cool water 2 quarts water 1 cup chopped onions 1/2 teaspoon minced garlic 1/2 cup chopped green bell peppers 1/2 cup chopped celery 4 1/4 teaspoons salt 2 1/2 teaspoons cayenne 1 1/2 teaspoons ground black pepper 1 cup finely chopped parsley 1 cup chopped green onions tops, (green part only) 6 cups cooked medium-grain rice 1 1/2-inch diameter, casings, about 4 feet in length
How to Make Homemade Boudin – Easy to make Cajun Boudin Sausage Recipe
FAQ
What is boudin sausage made of?
The basic recipe for boudin is a mix of finely diced cooked pork, chicken or pig’s liver, rice, bell pepper, celery, green onions, parsley and cayenne. From that base you can tailor it any way you wish.
What’s the best way to cook boudin?
Place links of boudin into the seasoned boiling water such that they are totally submerged in the water. The water will then be cooled, but keep heating the water up to a very light simmer. Do not re-boil the water, as this can cause the boudin casings to burst. Continue to cook, uncovered, for about 10 to 15 minutes.
How is traditional boudin made?
Boudin is made from a blend of pork cooked down with onions, peppers, seasonings, & cooked rice. This completely cooked mixture is then stuffed into a casing like sausage. To pronounce it correctly, boo – like a ghost says, and then start like you’re saying the name Dan, but just don’t pronounce the n on the end!
How do Cajuns eat boudin?
While it is perfectly fine to serve boudin as part of a meal with side dishes or other accompaniments, it is most often served on its own as an appetiser, often with crackers or bread and a bit of mustard on the side.
