Housemade Boudin Recipe
Make Housemade Boudin Recipe in just 2h 30m. 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
For Simmering / Serving
Method
Sausage & Filling
- 1
Prep casings and rice
Soak hog casings in warm water for at least 30 minutes, then rinse inside and out under running water. Cook rice ahead of time: rinse 1 cup dry long-grain rice and simmer with 2 cups water until tender; cool and fluff (you will use 2 cups cooked).
- 2
- 3
Trim and cube meat
Trim excess silver skin from pork shoulder and cut into 1-inch cubes. Dice fatback or bacon into similar-size pieces. Keep chilled.
- 4
Grind meat and fat
Pass the chilled pork shoulder and fatback through a coarse grinding plate into a cold bowl. For a finer texture, grind a second time through a medium plate. Return to refrigerator if mixture warms.
- 5
Cook aromatics
In a 10-inch skillet, render diced fatback (if using bacon, render until some fat is released) over medium heat until translucent and fragrant, about 4–5 minutes. Add chopped onion, celery, and green pepper. Sauté until softened, about 6–8 minutes. Add minced garlic and cook 30–60 seconds more. Cool slightly.
- 6
Combine filling
In a large mixing bowl combine the ground pork mixture, cooled sautéed aromatics with their rendered fat, cooked rice, breadcrumbs (if using), Cajun seasoning, thyme, parsley, green onions, hot sauce (if using), kosher salt, and black pepper. Pour in 1 cup chicken stock and mix until evenly combined and slightly sticky. Adjust seasoning by cooking a 1-tablespoon test patty in a skillet and tasting; add more salt, pepper, or Cajun seasoning as needed. Chill mixture if it gets warm.
- 7
Setup stuffer
Fit sausage stuffer or a sausage attachment to your grinder. Slide one end of the soaked, rinsed casing onto the sausage funnel, leaving a 6-inch tail. Tie a knot in the other end of the casing to close, or leave open and twist later.
- 8
Fill casings
Transfer chilled filling to the stuffer hopper. With the stuffer on low speed, feed mixture into the casing, supporting the casing with your non-dominant hand to apply gentle, even pressure so it fills snugly but not tightly. Fill until desired length, leaving air pockets minimal. Twist into 4- to 6-inch links by pinching and twisting every 4–6 inches, alternating twist direction for each link.
For Simmering / Serving
- 9
Poach sausages
Bring 4 cups water and 2 tablespoons white vinegar to a gentle simmer in a large pot. Add boudin links, reduce heat so water is barely simmering (no rolling boil) and poach until sausages reach an internal temperature of 160°F (71°C), about 20–25 minutes depending on thickness. Do not overcrowd; poach in batches if necessary. Remove links and immediately chill in an ice bath if you plan to store, or transfer to a sheet tray to rest for 10 minutes before serving.
- 10
- 11