Cajun Boudin
Pork shoulder, liver and rice seasoned hard with the trinity and cayenne, then stuffed into casings — the signature of the Acadiana boudin trail.
- Prep
- 40 min
- Cook
- 90 min
- Total
- 130 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 340 kcal
Equipment
- •Meat grinder
- •Sausage stuffer
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 18
- carbs
- 26
- protein
- 18
- calories
- 340
Instructions
- 1
Simmer the pork shoulder, liver, onion, bell pepper, celery, and garlic in salted water for about 1 hour until the pork shreds easily. Save the cooking liquid.
- 2
Drain the meat and vegetables and let them cool slightly. Grind them using a coarse plate.
- 3
Mix the ground meat with the cooked rice, green onion, parsley, cayenne, salt, and black pepper.
- 4
Stir in the saved cooking liquid a half cup at a time until the mixture looks loose and glossy. Taste and adjust seasoning so it is boldly spicy.
- 5
Stuff the filling into hog casings without packing too tightly. Twist them into 6-inch links.
- 6
Steam or gently simmer the links for 10 minutes until set. Serve hot.
Chef's tips
Save about two cups of the pork cooking liquid to loosen the mix. Boudin (a Cajun rice and pork sausage) should be moist enough to squeeze right out of the casing.
Storage
Refrigerate up to 3 days, or freeze links for 3 months.
Reheating
Steam for 10 minutes or warm in a 300°F oven — boiling splits the casings.
Common mistakes to avoid
- •Grinding the liver too fine, which makes the filling pasty and metallic.
- •Letting the rice mixture dry out before stuffing the casings.
- •Stuffing the casings too tightly so they burst when heated.
Serving suggestions
Cooked Cajun Boudin?
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