Jalapeno Boudin Links Recipe
Make Jalapeno Boudin Links Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Filling
Casings & Finishing
Method
Sausage Filling
- 1
Cook rice
Rinse the rice under cold water until the water runs clear. In a small saucepan bring 2 cups water to a boil, add the rinsed rice, reduce heat to low, cover and simmer 15–18 minutes until tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool to room temperature.
- 2
Prepare livers
Place the cleaned chicken livers in a small saucepan, cover with cold water, bring to a gentle simmer and poach 5–7 minutes until just cooked through. Drain, cool slightly, then finely chop or pulse briefly in a food processor to a coarse paste. Set aside to cool.
- 3
- 4
Render fat and sweat vegetables
In a large skillet over medium heat add the pork fat or chopped bacon. Cook until fat renders and begins to brown about 5 minutes. Add the onion, celery, green pepper and a pinch of salt, sweat until softened and translucent, 6–8 minutes. Add the jalapeños and garlic and cook 2–3 minutes until fragrant. Remove from heat and let cool slightly.
- 5
Grind the pork
Cut the pork shoulder into 1–2 inch cubes and chill in the freezer 15–20 minutes so it firms up (this helps with grinding). Using a meat grinder fitted with a medium plate, grind the chilled pork once into a large bowl. If you do not have a grinder, finely mince by hand or pulse in a food processor in small batches until coarsely textured.
- 6
Combine filling ingredients
To the ground pork in the bowl add the cooked rice, processed chicken livers, cooled sautéed vegetables and fat, chopped parsley, buttermilk, worcestershire, lemon juice, creole seasoning, cayenne, black pepper and kosher salt. Mix thoroughly with your hands or a sturdy spoon until well combined and sticky. If the mixture seems dry, add up to 1⁄2 cup ice water gradually until the mix holds together and has a slightly loose, spreadable texture suitable for stuffing.
- 7
Test seasoning
Pinch off about 1 ounce of the mixture, form it into a small patty and pan-fry in a small amount of oil over medium heat until cooked through (2–3 minutes per side). Taste and adjust salt, cayenne or creole seasoning as needed, then incorporate adjustments into the full batch.
Casings & Finishing
- 8
Prepare casings
If using natural hog casings, rinse them thoroughly under cold running water, then soak in warm water for 30 minutes. Run water through the length of each casing to remove excess salt. Keep casings in a bowl of cool water until ready to use.
- 9
Stuff the links
Fit your sausage stuffer or a coarsely fitted attachment on a stand mixer with the wide funnel for natural casings. Slide one length of casing onto the stuffing tube, leaving a 6" tail. Feed filling into the stuffer and gently push the filling into the casing, filling to a medium firmness — avoid overstuffing. Aim for links about 4–5 inches long. Twist between links every 4–5 inches, alternating twists to secure. If you don't have a sausage stuffer, use a piping bag with a large tip or a funnel and a steady hand to fill casings.
- 10
Poach links to set
Bring a large pot of water to a gentle simmer (not boiling) and add a splash of vinegar (optional) to help set the casings. Add the stuffed links in small batches and poach gently for 10–12 minutes until the internal temperature reaches 160°F (71°C). Do not boil vigorously or the casings may burst. Remove links and let cool on a tray.
- 11
Finish and brown (optional)
To serve immediately with a crispy exterior, heat 2 tablespoons neutral oil in a skillet over medium-high heat. Sear the poached links 1–2 minutes per side until golden brown and slightly charred spots appear. Alternatively, grill over medium heat for 3–4 minutes per side for smoky flavor.
- 12