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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Meat and Rice Mixture
Casings and Cooking
Method
Preparation of Meat and Rice Mixture
- 1
Cook the Rice
In a medium saucepan, combine the uncooked long-grain rice and 2 cups of chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed. Set aside.
- 2
Cook the Meats
In a large skillet over medium heat, add the cubed pork shoulder and pork liver. Cook until browned, about 5-7 minutes. Drain excess fat.
- 3
- 4
Combine Ingredients
In a large mixing bowl, combine the cooked rice, cooked meats, sautéed vegetables, shredded pepper jack cheese, cajun seasoning, black pepper, and salt. Mix well until fully combined.
Stuffing and Cooking
- 5
Prepare Hog Casings
Rinse the soaked hog casings under cold water. Slide the casing onto a sausage stuffer attachment, ensuring there are no twists or kinks.
- 6
Stuff the Casings
Carefully fill the casings with the boudin mixture, taking care not to overstuff. Tie off the ends securely to prevent any filling from leaking.
- 7
Smoke the Boudin
Prepare your smoker with soaked smoking wood. Smoke the boudin links at 225°F for about 1-2 hours, or until the internal temperature reaches 160°F.
- 8
Cool and Serve
Once cooked, allow the boudin to cool slightly before serving. Enjoy warm or refrigerate for later use.
