Boudin Recipe
Scrumptious pork & rice sausage, a Cajun staple.
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Ingredients
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Boudin Ingredients
Method
Boudin Preparation
- 1
Prepare the Meat
In a large pot, boil the pork shoulder and liver until fully cooked, about 1.5 hours. Remove the meat, reserve the cooking liquid, and let it cool.
- 2
- 3
Mix the Ingredients
Once the meat is cool, finely chop it or grind it using a meat grinder. Combine it with the cooked rice, sautéed vegetables, green onions, Cajun seasoning, salt, and black pepper. Mix well, adding some of the reserved cooking liquid until you reach a moist consistency.
- 4
Stuff the Casings
Rinse the hog casings in cold water and soak them in warm water for about 30 minutes. Stuff the casings with the meat and rice mixture, tying off the ends securely. Be careful not to overstuff.
- 5
Cook the Boudin
Bring a large pot of water to a gentle simmer. Add the boudin links and cook for about 30 minutes, ensuring they do not burst. Remove and let cool slightly before serving.
