Cajun Boudin Sausage Recipe
They might seem different than typical bratwurst or other types of sausages, but boudin is a must try sausage! There's a reason why boudin sausages are so popular and today our expert chefs will teach you everything you need to know about making boudin.
With this homemade boudin sausage recipe, you will only regret not trying cajun boudin sooner!
This boudin recipe combines pork, rice, peppers, onions, celery, onion, and garlic, stuffed into a natural casing for an explosion of flavor.
Wondering what to serve with boudin? Why not smoke this it and enjoy it on crackers with bread and butter pickles, and mustard? Our experts think it's a winner boudin sausage combo!
Here's how to cook boudin sausage for a killer cajun boudin recipe:
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They might seem different, but they are a must try sausage! Pork, rice, peppers, onions, celery, onion, and garlic stuffed into a natural casing and smoked and enjoyed on crackers with bread and butter pickles, and mustard!
8 Lb – Pork Butt (boneless)
3 T – Salt and Pepper mix
4 T – Cooking Oil
- ½ Pkg – 629 Boudin Seasoning
- 2 – Onions (Medium)
- 2 – Green Peppers
- 4 Stalk – Celery
1 Lb – Chicken Livers
4 C –WhiteRice, uncooked
- 1 pkg – 35-38MM Natural Hog Casing
Cut the pork butt into 3” cubes so that you can sear the pieces more easily.
- Season the pork with salt and pepper.
- Heat oil in a large stock pot over medium high heat. Sear off the pork butt in batches so you don’t have to over fill the pot.
Once the pork is seared, set aside. There should be a few TB of rendered pork fat now in the pot as well.
Chop the vegetables to a medium or small dice. Sauté them in the rendered fat over medium heat until all the veggies are well sweated and softened.
Blend the chicken livers in a food processor.
- Add the Boudin seasoning and the blended chicken liver to the pot and then cook for 2 minutes.
- Add all the pork back into the pot and add water until the pork is covered by about an inch.
- Bring to a boil and then reduce to a low simmer.
- Braise the meat until extremely tender and easily shredded, about 3 hours.
In the meantime, cook 4 cups of rice per directions on the package. (should end up with 8 cups of cooked rice)
Rinse and soak the hog casings.
- Skim the meat and veggies out of the water and place into a stand-up mixer with a paddle attachment. (should do this in 2 batches) Do not discard the braising liquid yet.
- Mix on low until the meat and veggies are well shredded.
- Place meat mixture into a meat lug and add the 8 cups of cooked rice.
- Mix together until well combined.
- Using a ladle, skim the rendered fat that sits on top of the braising liquid and add to the meat mixture.
Fill your sausage stuffer with the meat mixture and set it up with a ½” horn. Note: Meat should still be pretty warm, and this is intended. It will help the casings initially shrink to fit the meat and form the sausage.
Thread the hog casings onto the horn and stuff the sausage. Note: try not to over stuff the casings, the mixture expands more than normal sausage when cooked.
- Link as desired and place the boudin in the fridge overnight.
- Place the sausage on a rack lined tray and smoke at 300 for 10-15 minutes or until the internal temperature reaches 155 degrees.
- Serve with crackers, some pickles and mustard.