Boudin Recipe

Trim and Chill

Trim pork shoulder of excess silver skin. Cut into 1-inch cubes. If using pork liver, remove membranes and cut into similar-sized pieces. Place meat and liver in a single layer on a rimmed baking sheet and freeze for 20–30 minutes until firm but not frozen solid; this makes grinding easier.

While meat chills, dice the salt pork or bacon for later rendering. Rinse and soak any casings according to package directions if using.

Sauté Mirepoix

Heat a large heavy skillet over medium heat. Add the diced salt pork or bacon and render until fat releases and pieces are golden, 5–7 minutes. Remove and reserve a tablespoon of fat in the pan; drain excess if too much. Add onions, bell pepper, and celery to the pan and cook in the reserved fat until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Simmer Rice

Add the uncooked rice to the skillet and stir to coat with fat and vegetables for 1–2 minutes. Pour in 3 cups chicken stock, add the bay leaf, 1/2 tsp salt, and a few grinds of black pepper. Bring to a gentle simmer, cover, and cook on low until rice is just tender, about 15–18 minutes. Remove from heat, discard bay leaf, and let cool uncovered until lukewarm.

Stir in chopped parsley and green onions into the cooked rice and vegetable mixture; set aside to cool completely.

Grind the Meat

Using a meat grinder (or food processor in small batches), grind the chilled pork shoulder and liver through a medium or coarse plate. If using a grinder, work quickly and keep meat chilled with ice to prevent warming. Return ground meat to the refrigerator if it warms while you prepare other components.

Combine Filling

In a large bowl, combine the ground pork and cooked rice-vegetable mixture. Add remaining 1.5 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp dried thyme, and chopped parsley if you reserved more. Mix thoroughly but gently — you want an even distribution without overworking the meat. If the mixture seems too dry, add up to 1/2 cup water (or additional warm stock) a few tablespoons at a time until mixture is cohesive but not soupy. Taste a small portion by frying a teaspoon (see next step) and adjust seasoning as needed.

Prepare Sausage Stuffer

If stuffing, fit a sausage stuffer or the sausage attachment on a stand mixer with the soaked casing on the horn. Keep mixture cold in the refrigerator until ready to stuff.

Feed the filling into the stuffer, keeping a gentle, steady pressure to avoid large air pockets. Fill casings to a medium firmness; do not overstuff. Twist into 4–6 inch links and tie with butcher twine or twist and tie ends. Prick any large air bubbles with a sterile needle.

Poach Links (Traditional)

To cook stuffed links, bring a large pot of water to a bare simmer (do not boil vigorously). Reduce heat to maintain a gentle simmer. Add a splash of vinegar or a bay leaf if desired. Gently add the boudin links and simmer for 20–25 minutes until internal temperature reaches 160°F (71°C). Remove and cool slightly before browning or serving.

Pan-Fry or Grill to Finish

To brown and serve, heat a skillet with a tablespoon of oil over medium-high heat. Brown poached links 2–3 minutes per side until crisp and golden. Alternatively, grill over medium heat until char marks form and the casing is crisp.

Unstuffed (Boudin Balls or Pan-Fry)

If you choose not to use casings, form 2–3 inch patties or balls with the filling. Dust lightly with flour and pan-fry in oil for 3–4 minutes per side until crisp and cooked through, or roll into balls, bread, and deep-fry at 350°F (175°C) for 3–4 minutes until golden.

Serve boudin links hot with mustard, hot sauce, or Creole-style accompaniments such as pickles, crackers, or sautéed onions. For boudin balls, serve with remoulade or spicy mayo.

Refrigerate leftovers in an airtight container for up to 3 days, or freeze cooked boudin for up to 3 months. Thaw overnight in the refrigerator and reheat by pan-frying, baking at 350°F (175°C) until heated through, or gentle poaching.