Pepper Jack Boudin Recipe
Make Pepper Jack Boudin Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mixture
Casings
Method
Prepare the Sausage Mixture
- 1
Prepare the Meat
Cut the pork shoulder and pork fatback into small cubes. Grind them using a meat grinder or food processor until finely minced.
- 2
Cook the Chicken Liver
In a small skillet, cook the chicken liver over medium heat until no longer pink, about 5-7 minutes. Let it cool slightly, then chop finely.
- 3
Sauté Vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion, green bell pepper, celery, and minced garlic. Sauté until the vegetables are soft, about 5-7 minutes.
- 4
Mix Ingredients
In a large mixing bowl, combine the ground pork mixture, cooked white rice, chopped chicken liver, sautéed vegetables, shredded pepper jack cheese, Cajun seasoning, black pepper, and salt. Mix thoroughly until all ingredients are well combined.
Stuff the Casings
- 5
Prepare the Casings
Rinse the hog casings thoroughly under cold water to remove any salt. Soak them in water for about 30 minutes, then rinse again.
- 6
Stuff the Sausage
Using a sausage stuffer, carefully stuff the prepared casings with the sausage mixture, being careful not to overfill. Tie off the ends of the casings with kitchen twine.
Cooking the Boudin
- 7
Cook the Sausages
In a large pot, bring water to a boil. Add the stuffed boudin and reduce the heat to a simmer. Cook for about 30-40 minutes until the boudin reaches an internal temperature of 160°F (70°C).
- 8
Cool and Serve
Remove the boudin from the pot and allow it to cool slightly before serving. Boudin can be served warm or cold.
