Boudin Recipe
Boudin louisianais, trois saucisses par livre – on suit la recette originale de Johnson's Grocery à Eunice
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Ingredients
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Meat Ingredients
Grain Ingredients
Spices and Seasoning
Casings
Method
Preparation of Meat
- 1
Prepare the Meat Mixture
Cut the pork shoulder, pork liver, and pork fatback into small pieces. Grind all the meat together using a meat grinder set to a coarse grind.
Cooking and Mixing
- 2
Cook the Vegetables
In a large skillet, sauté the diced onion, green bell pepper, celery, and minced garlic over medium heat until softened, about 5-7 minutes.
- 3
Combine Ingredients
In a large mixing bowl, combine the ground meat mixture, cooked white rice, sautéed vegetables, Cajun seasoning, salt, and black pepper. Mix thoroughly until well combined.
Stuffing the Sausages
- 4
Prepare the Casings
Rinse the pork casings in cold water and soak them in warm water for at least 30 minutes.
- 5
Stuff the Mixture
Using a sausage stuffer, carefully fill the casings with the meat mixture, being careful not to overstuff. Tie off the ends securely with kitchen twine.
Cooking the Boudin
- 6
Simmer the Sausages
Place the stuffed boudin in a large pot of simmering water (not boiling) and cook for about 30 minutes or until the internal temperature reaches 160°F (70°C).
- 7
Cool and Store
Remove the boudin from the water and let them cool. They can be served immediately or stored in the refrigerator for later use.