Boudin Link Recipe

Prepare casings

Rinse hog casings thoroughly under cold running water. Soak them in warm water for at least 30 minutes, then flush the inside by running water through each casing to remove salt and residue. Keep casings in clean water until ready to stuff.

Cook rice

Combine 1 cup long-grain rice and 2 cups chicken stock (reserve remaining stock) in a saucepan. Bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes until rice is tender and liquid absorbed. Fluff and spread on a tray to cool slightly.

Simmer meats

In a large pot, place cubed pork shoulder and cubed liver. Cover with remaining chicken stock (about 2 cups) so meats are mostly submerged. Bring to a simmer over medium heat, reduce to low and simmer 25–30 minutes until meat is cooked through and tender. Do not overboil. Remove meat pieces with a slotted spoon and reserve the broth.

Grind or chop meats

Use a coarse grinder plate or a food processor/meat chopper: grind or pulse the cooked pork and liver into a coarse, crumbly texture (not a fine paste). If using a food processor, work in batches and pulse briefly to avoid turning the meat into a paste. Place meat in a large mixing bowl.

Prepare vegetable mix

In a skillet over medium heat, add 1–2 tablespoons of oil (from your frying supply or a neutral oil). Sauté finely chopped onion, green bell pepper and celery until softened and translucent, about 6–8 minutes. Add minced garlic and cook 1 more minute. Remove from heat and allow to cool slightly, then add to the bowl with ground meat.

Combine ingredients

To the bowl with ground meat and vegetables add cooked rice, chopped parsley, sliced green onions, salt, black pepper, cayenne, paprika, file powder (if using), thyme, garlic powder and white pepper. Add 1 cup ice water and 1/2 cup of the reserved meat broth (add more if mixture seems dry) and mix thoroughly until evenly combined and slightly sticky. Taste a small cooked spoonful and adjust seasoning as needed.

Prepare stuffing equipment

Fit a sausage stuffer or a large piping bag with a wide tip onto your meat grinder or stuffer. Load the boudin mixture into the hopper or bag, keeping the mixture chilled (place bowl over ice if needed).

Stuff casings

Slide one prepared casing onto the stuffer tube, leaving a short tail. Slowly feed the mixture into the casing, filling it evenly but not too tightly (to avoid bursting). Aim for 4–5" lengths for links. Twist or tie off sections every 4–5 inches to form individual links. Leave 4–6" open on ends for tying. Prick any large air pockets with a needle to release trapped air.

Poach boudin

In a large pot, bring enough water to a gentle simmer (not a rolling boil). Add a tablespoon of vinegar or a pinch of salt to help casing set. Gently place stuffed boudin links into the simmering water, cook 15–20 minutes until heated through and the casing is set. Do not boil vigorously to prevent bursting. Remove links and cool on a rack.

Chill (optional)

If not frying immediately, chill links in the refrigerator until firm. Boudin can be refrigerated up to 3 days or frozen (in airtight packaging) for up to 3 months.

For traditional serving, slice links in half lengthwise or into bite-sized pieces. Serve warm with dill pickles and thinly sliced onions on the side. Offer hot sauce for those who want additional heat.

Frying (optional crispy finish)

For a crispy outside, heat 1–2 cups vegetable oil or lard in a heavy skillet over medium-high heat to 350°F (175°C). Slice chilled boudin into 1–2" pieces or leave whole and fry until browned and crisp on all sides, about 3–5 minutes per side. Drain on paper towels and serve immediately with pickles and onions.