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Ingredients
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Meat Ingredients
Seasoning Ingredients
Casing Ingredients
Method
Preparation
- 1
Soak the Casings
Soak the hog casings in cold water for at least 30 minutes to make them pliable for stuffing.
- 2
Prepare the Meat Mixture
In a large mixing bowl, combine the pork shoulder, pork liver, and pork fatback. Grind the mixture using a meat grinder fitted with a coarse plate.
- 3
Mixing
- 4
Combine Ingredients
In a large bowl, combine the ground meat mixture, sautéed vegetables, chicken stock, cayenne pepper, black pepper, salt, thyme, bay leaf, and paprika. Mix well until all ingredients are evenly distributed.
- 5
Remove the Bay Leaf
Before stuffing the casings, ensure to remove the bay leaf from the mixture.
Stuffing and Cooking
- 6
Stuff the Casings
Rinse the soaked hog casings thoroughly and fit them onto a sausage stuffer. Fill the casings with the meat mixture, ensuring to leave some space at the ends for twisting. Tie off the ends securely.
- 7
Smoke or Cook
For smoked boudin, hang the links in a smoker and smoke at 200°F for 2-3 hours. For regular boudin, boil the links in simmering water for about 30-45 minutes until cooked through.
- 8
Cool and Serve
Allow the boudin links to cool slightly before slicing. Serve warm or refrigerate for later use.