Boudin Recipe

Prepare meats

Rinse pork liver and pat dry. Cut pork shoulder into 1-inch pieces and partially freeze both pork shoulder and liver for 20–30 minutes until firm but not solid; this makes grinding easier.

Cook aromatics

In a heavy skillet over medium heat, add a tablespoon of neutral oil (not listed separately) and sauté the chopped onion, celery, and green bell pepper until soft and translucent, about 6–8 minutes. Add the minced garlic for the last 1 minute. Remove from heat and let cool.

Grind meats

Using a coarse plate on a meat grinder, grind the chilled pork shoulder and pork liver together once. For a finer, traditional boudin texture, grind a second time using a fine plate.

Combine filling

In a large bowl, combine the ground pork and liver with the cooked aromatics, cooked rice, chopped parsley, sliced green onions, salt, black pepper, white pepper, and cayenne. Add the ice cold water and mix thoroughly until mixture is uniform and slightly sticky. Taste a small portion by pan-frying a teaspoonful to check seasoning and adjust salt/pepper as needed.

Stuff casing

Fit cleaned hog casings onto a sausage stuffing tube. Fill the casing with the boudin mixture, taking care not to overpack; the mixture should be snug but not overly compressed. Twist into 4–5 inch links. If you prefer, form loose boudin balls and wrap in foil instead of stuffing.

Poach sausages

Bring a large pot of water to a gentle simmer (not a boil). Add a teaspoon of salt. Poach the boudin links for 15–20 minutes until cooked through (internal temperature 160°F / 71°C). Remove and cool briefly on a rack.

Finish

Boudin can be served as-is, pan-seared until lightly crisp on the outside (2–3 minutes per side in a hot skillet with a little oil), or grilled. If you wrapped in foil, bake at 350°F / 175°C for 20–25 minutes to heat through.

Prepare greens

Wash collard greens thoroughly, remove tough stems, and chop into 1-inch wide ribbons. Spin or pat dry.

Brown ham hock

In a heavy pot or Dutch oven, heat the olive oil over medium heat. Add the coarsely chopped onion and sauté until translucent, about 4 minutes. Add the smoked ham hock and cook briefly to render a bit of fat and brown the exterior, about 3–4 minutes per side.

Simmer greens

Add the chopped collards to the pot, pour in the chicken or vegetable stock to just cover the greens (about 4 cups). Add the smashed garlic, apple cider vinegar, salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer, reduce heat to low, cover, and cook until the greens are very tender, about 45–60 minutes. Stir occasionally and add more stock/water if liquid evaporates.

Finish greens

Remove the ham hock, shred any meat with forks and return the meat to the pot. Taste and adjust seasoning with salt, pepper, or a splash more vinegar to brighten. Keep warm until ready to serve.

In a small saucepan over medium heat, melt the unsalted butter. Add the minced shallot and cook until soft and fragrant, about 2 minutes. Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Deglaze with the white wine, scraping any browned bits, and reduce until almost evaporated (about 2–3 minutes). Add the demi-glace, Worcestershire sauce, and Creole seasoning. Simmer gently for 4–5 minutes until slightly thickened. Finish with the lemon juice and adjust salt and pepper to taste. Keep warm and spoon over sliced boudin and collard greens when serving.