Pork Boudin Link Recipe
Make Pork Boudin Link Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Boudin Filling
Casings & Finishes
Method
Pork Boudin Filling
- 1
Cook rice
Rinse the rice until water runs clear. In a small saucepan bring 2 cups chicken stock to a boil, add the rice, reduce heat to low, cover and simmer 15–18 minutes until tender and liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool slightly.
- 2
Render pork and fat
Cut the pork shoulder and fatback into 1-inch cubes. In a heavy skillet over medium heat add 1 tablespoon neutral oil. Add pork and fat in batches if needed so pieces brown rather than steam. Cook until pieces are well browned and cooked through, about 8–12 minutes per batch. Transfer cooked pork and fat to a bowl and let cool slightly. Reserve any flavorful pan drippings (skillet can be deglazed with a splash of stock later).
- 3
Sauté vegetables
In the same skillet over medium heat add the diced onion, bell pepper, and celery. Sauté until softened and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more until fragrant. If pan is too dry, add up to 1 tablespoon stock or oil. Remove vegetables from heat and let cool slightly.
- 4
Grind or finely chop meat
For authentic texture, pass the cooled cooked pork and fat through a coarse grinder plate once, then a finer plate if you have one. Alternatively, finely chop the cooked pork and fat on a cutting board until a coarse, even texture is achieved (about small pea to cornmeal sized pieces).
- 5
Combine filling components
In a large mixing bowl combine the ground/chopped pork and fat, cooked rice, sautéed vegetables, and chopped parsley. Add Cajun seasoning, paprika, black pepper, salt, dry milk powder, and hot sauce if using. Stir gently to combine, breaking up any rice clumps. Taste a small portion by microwaving or frying a teaspoon-sized patty and adjust seasoning as needed.
- 6
Adjust moisture
If the mixture feels too dry to stuff (should be moist but not soupy), add up to 1/2 cup ice water a few tablespoons at a time while stirring until the mixture binds and is spreadable. The dry milk helps with bind and texture; do not over-add water. Refrigerate the mixture at least 30 minutes to firm up before stuffing.
Casings & Stuffing
- 7
Prepare casings
If using natural hog casings, rinse them thoroughly under cool running water inside and out. Soak in warm water for 30 minutes, then flush water through them to remove salt. Keep casings in a bowl of clean water until ready to use. Fit a sausage stuffer or a large funnel attachment on a stand mixer. Lightly oil the stuffer tube and thread the casing onto the tube, leaving a 6-inch tail hanging off the end.
- 8
Stuff links
Fill the stuffer with the chilled boudin mixture and begin stuffing using steady pressure so the filling flows into the casing without air pockets. Aim for links about 4–5 inches long. Twist between links to separate them, alternately twisting opposite directions every other link. If air pockets form, prick them with a small sterile needle and press out the air.
- 9
Portion and rest
After stuffing, refrigerate the links uncovered on a tray for at least 30 minutes to firm and help the casings dry slightly, which improves texture when cooking. If not cooking immediately, refrigerate up to 24 hours or freeze (in a single layer) up to 3 months.
Cooking & Serving
- 10
Poach (optional)
For gentle cooking and to set the filling, bring a large pot of water to a bare simmer (not a rolling boil). Add a tablespoon of vinegar and carefully lower boudin links into the simmering water. Poach for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on paper towels. This step is recommended if you plan to brown them afterward.
- 11
Pan-fry or grill
To brown and crisp the casing, heat a skillet over medium-high heat with 1 tablespoon neutral oil or preheat a grill to medium. If you poached first, pat links dry. Add links to the skillet or grill and cook 2–4 minutes per side, turning to brown evenly and develop a crisp exterior. If you did not poach, start on medium heat and cook more gently (reducing temperature if casing threatens to split) until internal temp reaches 165°F (74°C), 12–18 minutes, turning frequently for even browning.
- 12