Cajun Boudin (limited Availability) Recipe
Louisiana sausage made with pork, pork liver, rice, & Cajun spices
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Ingredients
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Meat and Liver
Grains
Spices and Seasonings
Other
Method
Prepare the Rice
- 1
Cooking the Rice
Rinse the long-grain white rice under cold water until the water runs clear. In a saucepan, add 2 cups of water and bring to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and water is absorbed. Set aside to cool.
Prepare the Meat and Liver
- 2
Cooking the Meat
In a large pot, add the pork shoulder and enough water to cover the meat. Bring to a boil, then reduce to a simmer. Cook for about 1.5 to 2 hours until the pork is tender. Remove the pork from the pot and allow it to cool. Reserve the cooking liquid.
- 3
Cooking the Liver
In the same pot, add the pork liver and simmer for about 15 minutes until fully cooked. Remove from water and let cool.
Mix the Ingredients
- 4
Combine Ingredients
Once the pork shoulder and liver are cool, finely chop them. In a large mixing bowl, combine the chopped pork, chopped liver, cooked rice, Cajun seasoning, chopped onion, minced garlic, black pepper, salt, and cayenne pepper. Mix thoroughly until well combined. If the mixture is too dry, add a little of the reserved cooking liquid until the desired consistency is reached.
Stuff the Sausages
- 5
Prepare the Casings
Soak the pork casings in water for at least 30 minutes before using. Rinse the casings thoroughly to remove excess salt.
- 6
Stuffing
Using a sausage stuffer, carefully fill the casings with the meat mixture, being careful not to overstuff. Twist sausages into 6-inch links and tie off the ends with kitchen twine.
Cooking the Boudin
- 7
Boiling
In a large pot, bring water to a boil. Add the boudin sausages and boil for about 20-30 minutes until heated through. Remove from water and allow to cool slightly before serving.