Cajun & Creole

Boudin Sausage

Name: Boudin Sausage
Total time: 180 min
Yield: 5 servings
Cuisine: Cajun & Creole
Ingredients: 2 lbs pork shoulder, 1/2 lb pork liver (cubed); 1 large onion, 1 bell pepper, 2 stalks celery, chopped; 4 cups cooked long-grain white rice; 1/2 cup chopped green onions, 1/4 cup fresh parsley; 2 tbsp Cajun seasoning, natural hog casings (soaked)

Steamed Cajun links stuffed with pork, rice, onion, and liver — smoky, savory, and deeply seasoned, best eaten by squeezing the filling straight from the casing.

180 minutes

Serves 5

Snack

Contains common allergens

celery

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Instructions

6 steps

1
Place the pork shoulder, liver, onion, bell pepper, and celery in a large pot. Cover with water and simmer for 1.5 to 2 hours until the meat is very tender.

2
Remove the meat and vegetables with a slotted spoon, reserving the cooking liquid. Let cool slightly.
3
Pass the cooked meat and vegetables through a meat grinder fitted with a coarse die.
4
In a large bowl, mix the ground meat mixture with the cooked rice, green onions, parsley, and Cajun seasoning.
5
Gradually stir in 1 to 2 cups of the reserved cooking broth until the mixture is moist and sticky but holds together.
6
Using a sausage stuffer, pipe the mixture into the soaked hog casings, twisting into 6-inch links. Poach gently in water before serving.

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