Housemade Pork Boudin Recipe

Cook rice

Rinse 1 cup long grain white rice under cold water until water runs clear. In a small pot combine rice and 1 3/4 cups of chicken stock (reserve 1/4 cup for adjusting later) and 1 bay leaf. Bring to a simmer, reduce heat to low, cover and cook 15 minutes until tender. Remove from heat and let rest, covered, 10 minutes. Discard bay leaf and fluff rice with a fork. Cool to room temperature.

Braise pork

Preheat oven to 325°F (160°C). In a heavy Dutch oven or ovenproof pot heat 1 tablespoon neutral oil over medium-high. Season pork shoulder and fatback cubes lightly with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown pork in batches, 4–6 minutes per batch, until surfaces are nicely seared. Remove browned pieces to a plate. Add chopped onion, green pepper, and celery to the pot and sauté 5–7 minutes until softened. Add garlic and cook 30–60 seconds until fragrant. Return pork to the pot, add remaining 1/4 cup chicken stock (if needed), the remaining bay leaf, cover and transfer to the oven. Braise 1 hour to 1 hour 15 minutes until pork is fork-tender. Remove from oven and cool slightly.

Shred and chill

Remove pork pieces from braising liquid, reserve liquid. Shred pork and fatback finely with two forks or pulse 2–3 times in a food processor to coarse texture (avoid making a paste). Strain braising liquid into a measuring cup and skim any excess fat. You should have about 1/4–1/2 cup of flavorful liquid; add milk to reach 3/4 cup total liquid. Cool liquid to room temperature.

Combine seasoning: in a small bowl whisk together 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon file powder (or extra paprika) and 1/2 teaspoon granulated sugar. Taste a very small amount of cooked pork to check seasoning and adjust salt or heat to preference.

Mix filling: In a large mixing bowl add shredded pork, cooled cooked rice, chopped parsley and sliced chives. Pour the reserved braising/milk liquid over the mixture and add the seasoning blend. Fold gently until all components are evenly distributed and mixture is moist but not soupy. If mixture seems dry add up to 2 tablespoons of additional milk or chicken stock. Chill mixture in refrigerator for 30–45 minutes; chilling firms the mixture and makes stuffing or forming easier.

Prepare casings (if using): soak natural hog casings in warm water for 30 minutes, rinse under running water, then flush inside the casing to remove any salt. Slide casing onto sausage stuffer tube and keep covered with water to prevent drying.

Stuffing by stuffer: fit a sausage stuffer or stuffer attachment on a stand mixer with a medium tube. Feed chilled boudin filling into the stuffer and fill casings, taking care not to overfill; leave small air pockets. Twist into 4–5 inch links. If you don't have casings, you can portion the mixture into 4–oz balls and wrap tightly in plastic for patties or oven-bake pouches.

Cook boudin: bring a large pot of water to a gentle simmer (not boiling). Poach stuffed links 10–12 minutes until heated through and internal temperature reaches 160°F (71°C). Remove links and cool briefly. For a crisper exterior, pan-sear poached links in a skillet over medium-high heat with a touch of oil 2–3 minutes per side until lightly browned, or finish on a 400°F (200°C) grill or in a preheated broiler 3–5 minutes for char.

Serve: slice links into rounds and serve warm with Creole mustard or hot sauce and lemon wedges. Refrigerate leftover boudin in an airtight container for up to 4 days or freeze for up to 3 months.