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Ingredients
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Boudin Ingredients
Method
Preparation and Cooking Instructions
- 1
Prepare the Meat
In a large pot, combine the pork shoulder and pork liver. Cover with water and bring to a boil. Reduce heat and simmer until meat is tender, about 1.5 hours. Remove meat, reserving the broth.
- 2
Make the Filling
In a pan, sauté the onion, celery, green bell pepper, and garlic until softened. Add the cooked meat, rice, chicken stock, cajun seasoning, salt, and black pepper. Mix well and adjust seasoning to taste. Let the mixture cool.
- 3
Prepare Casings
Soak hog casings in water for about 30 minutes, then rinse them thoroughly inside and out.
- 4
Stuff the Casings
Using a sausage stuffer, fill the casings with the meat mixture, ensuring there are no air pockets. Twist at intervals to form individual links.
- 5
Cook the Boudin
Bring a pot of water to a simmer. Gently place the boudin links into the water and cook for about 30 minutes. Do not boil.
- 6
Cool and Serve
Remove the boudin from the water and let cool slightly before serving. Serve warm, or refrigerate for later use.