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 cajun sausage recipe, you will only regret not trying it sooner!
This boudin recipe combines pork, rice, peppers, onions, celery, onion, and garlic, stuffed into a natural casing for an explosion of flavor.
Here's how to cook a killer cajun boudin recipe:
Boudin
PS Seasoning
10-Jun
20 minutes
3 hours
German
Pork
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.
Ingredients
8 Lb – Pork Butt (boneless)
3 T – Salt and Ground Black Pepper Mix
4 T – Cooking Oil
- ½ Pkg – 629 Boudin Seasoning
2 – Green Onions (Medium)
- 2 – Green Peppers
- 4 Stalk – Celery
1 Lb – Chicken Livers
4 C –Grain White Rice, Uncooked
- 1 pkg – 35-38MM Natural Hog Casing
Directions
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 and Enjoy!
2 comments
Made this it was delicious thank you for this recipe . I had leftovers and put it in rolled cabbage and it was delicious also . .
I love boudin, I moved to Louisiana in 2000 I ate all of Louisiana food but never learn how to do boudin. I’m going to try this recipe and see how it goes. Thank you, one question," do I need to but it in the hog casing or can I just eat them like that,I was trying to perserve it, it said I can put it in a sealed bag and put it in the freezer for 6 months, can I do it like this or do I have to put it in the hog casing, thank you for the information.