Cajun
Boudin
This Cajun boudin is made the old way, with pork, a little liver, cooked rice, green onion, parsley, and cayenne stuffed into hog casings. The links are gently poached until firm, then served hot so the filling stays soft, savory, and peppery.
Watch it madeBBQ by Biggs · 13:59
Ingredients
- Hog casing, rinsed and soaked2 feet
- Pork shoulder, cut into chunks8 oz
- Pork liver, cut into chunks2 oz
- Cooked long-grain white rice1 1/2 cups
- Yellow onion, chopped1/2 cup
- Celery, chopped1/4 cup
- Green bell pepper, chopped1/4 cup
- Garlic cloves, smashed2
- Bay leaf1
- Kosher salt1 tsp
- Black pepper1/2 tsp
- Cayenne pepper1/4 tsp
- Dried thyme1/4 tsp
- Green onions, thinly sliced1/3 cup
- Fresh parsley, chopped2 tbsp
- Reserved pork cooking broth1/4 to 1/2 cup
Method
- Rinse the hog casing inside and out under cool water, then keep it soaking in fresh cool water while you prepare the filling.
- Place the pork shoulder, pork liver, onion, celery, bell pepper, garlic, bay leaf, salt, black pepper, cayenne, and thyme in a small pot and cover with water by 1 inch.
- Bring to a simmer, skim any foam, then cook gently for 1 to 1 1/4 hours, until the pork is very tender.
- Strain the mixture, reserving the cooking broth, and discard the bay leaf.
- Pass the pork, liver, cooked vegetables, and garlic through a coarse meat grinder, or pulse briefly in a food processor until finely chopped but not pasty.
- In a bowl, combine the ground pork mixture with the cooked rice, green onions, parsley, and 1/4 cup reserved broth.
- Mix firmly with your hands or a spoon until the rice begins to bind with the meat, adding more broth as needed so the filling is moist and holds together softly.
- Taste a tiny bit of the filling by cooking it in a skillet, then adjust salt, black pepper, or cayenne if needed.
- Slide the soaked casing onto a sausage stuffer and stuff the boudin loosely, taking care not to pack it tight because the rice will swell slightly.
- Twist into 4 short links and prick any visible air pockets with a clean needle.
- Heat a pot of water to 175°F to 185°F, keeping it below a boil.
- Poach the boudin links for 10 to 12 minutes, until firm and heated through.
- Serve hot as poached links, or briefly brown the poached links in a skillet for a lightly crisp casing.
Common questions
Can I substitute the pork liver in Cajun boudin?
Yes, but the flavor changes. If you skip liver, use an equal amount of pork shoulder or pork butt. For a milder version, some cooks add a little pork kidney or extra shoulder, but the sausage will be less traditional and less rich.
How long does boudin take from start to finish?
Plan on about 2 to 2 1/2 hours total. The simmered filling takes around 1 to 1 1/4 hours, then you need time to grind or chop, mix with rice, cool enough to handle, and stuff the casings if you’re doing links.
What are the most common mistakes when making boudin?
Overcooking the pork makes the filling dry, and grinding too fine makes it pasty. Another mistake is adding too much broth, which prevents stuffing. The mix should be moist, cohesive, and spoonable, not soupy. Also rinse casings well so they don’t taste salty.
How should I store boudin after making it?
Refrigerate fresh boudin in an airtight container for up to 3 days, or freeze for 2 to 3 months. If stuffed in casings, separate links with parchment before freezing. Reheat gently so the rice and pork stay moist and the casing doesn’t split.
What is the best way to serve boudin?
Serve it warm with crackers, mustard, hot sauce, or pickles, or stuff it into a split roll for a sandwich. You can also pan-sear or grill links lightly to brown the casing. Let refrigerated boudin warm slightly before reheating for even heating.