Regular Boudin Recipe

Name: Cajun Catch Seafood Market & Delis REGULAR BOUDIN Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1.5 lbs pork shoulder, finely ground; 0.5 lbs pork liver, finely ground; 2 cups long-grain white rice, cooked; 1 cup onion, finely diced; 0.5 cup green bell pepper, finely diced; 0.5 cup celery, finely diced; 2 tbs garlic, minced; 1 cup chicken broth; 2 tsp salt; 1 tsp black pepper; 0.25 tsp cayenne pepper; 1 tbs fresh thyme, chopped; 0.5 cup green onions, thinly sliced; 2 tbs salt pork or bacon fat; 8 ft natural hog casings (soaked & rinsed); 1 cup ice water; 2 tbs vegetable oil (for searing, optional)

Inspired by Cajun Catch Seafood Market & Deli

Time2h

Serves8

Make Regular Boudin Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sausage Filling

1 1/2 lbs pork shoulder, finely ground

1/2 lbs pork liver, finely ground

2 cups long-grain white rice, cooked

1 cup onion, finely diced

1/2 cup green bell pepper, finely diced

1/2 cup celery, finely diced

2 tbs Garlic, minced

1 cup Chicken broth

2 tsp Celtic sea salt

1 tsp black pepper

1/4 tsp Cayenne pepper

1 tbs fresh thyme, chopped

1/2 cup green onions, thinly sliced

2 tbs salt pork or bacon fat

Casings & Finishing

8 ft natural hog casings (soaked & rinsed)

1 cup ice water

2 tbs vegetable oil (for searing, optional)

Method

Sausage Filling

Prepare rice

Cook long-grain white rice according to package directions using slightly less water than usual so the grains stay firm (yielding about 2 cups cooked). Spread on a tray to cool to room temperature.

Render fat and sauté aromatics

In a large skillet over medium heat, add salt pork or bacon fat. When hot, add diced onion, green pepper, and celery. Sauté 6–8 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant. Transfer vegetables to a large bowl to cool slightly.

Combine meats and seasonings

In the bowl with the cooled vegetables, add ground pork shoulder and ground pork liver. Mix by hand or with a spoon until incorporated. Add cooked rice, chopped thyme, sliced green onions, salt, black pepper, and cayenne. Pour in 1 cup chicken broth and mix until mixture is cohesive but not soupy. Taste a small portion by pan-frying a teaspoonful and adjust seasoning as needed.

Stuffing & Finishing

Prepare casings

Rinse soaked natural hog casings thoroughly under cool running water; flush interior. Keep casings in a bowl of lightly salted water until ready to use to prevent drying.

Prepare stuffing equipment

Fit a sausage stuffer or a stand mixer sausage attachment with a medium-sized horn. Slide a length of casing onto the horn leaving a few inches hanging off the end to tie later. Keep a bowl of ice water nearby.

Fill casings

Load the sausage filling into the stuffer in manageable batches. Feed filling into the casing while holding the casing gently to control pressure; avoid overfilling. Fill to desired thickness (about 1–1.25 inches diameter), leaving 3–4 inches between links for twisting. As you fill, periodically dip the filled sausage in ice water to firm the mixture and set shape. Twist into 6–8 inch links.

Poach sausages

Bring a large pot of water to a gentle simmer (not a rolling boil) and add a pinch of salt. Lower boudin links carefully into the water and poach at a low simmer for 20–25 minutes, until internal temperature reaches 160°F (71°C). Remove links and cool on a rack. If not serving immediately, chill and refrigerate.

Optional sear and serve

To serve, slice links or sear whole links. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat and brown boudin 2–3 minutes per side until crisp on the exterior. Serve hot with hot sauce or creole mustard.