Boudin sausage is a traditional Cajun sausage that originated in Louisiana. It is made from a mixture of cooked rice, ground pork, and various seasonings and spices.
To make boudin sausage, cooked rice is mixed with ground pork and a variety of seasonings such as onions, garlic, green onions, and parsley. The mixture is then stuffed into a casing made from pig intestine or synthetic material.
Boudin sausage can be eaten fresh or smoked and is often served as a main dish or as a snack. It is a staple of Cajun cuisine and is popular throughout Louisiana and other parts of the southern United States.
There are many variations of boudin sausage, and some recipes may include additional ingredients such as liver, peppers, or seafood. Boudin can also be found in different forms, such as boudin balls, which are small, round portions of boudin that are breaded and deep-fried. Overall, boudin sausage is a flavorful and versatile ingredient that is enjoyed by many people throughout the southern United States.
SERVINGS: 4
PREPARATION TIME: 1 hour, 30 minutes (including chilling time)
INGREDIENTS:
- 1 pound pork shoulder, cut into 1-inch cubes
- 1/2 pound pork liver, cut into 1-inch cubes
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup long-grain white rice
- 3 cups chicken stock
- 4 feet pork sausage casing
STEP-BY-STEP INSTRUCTIONS:
- In a large saucepan, combine the pork shoulder, pork liver, onion, celery, bell pepper, garlic, salt, black pepper, thyme, cayenne pepper, paprika, white pepper, allspice, cloves, and nutmeg. Add enough water to cover the meat.
- Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the pork is tender, about 45 minutes.
- Remove the pork mixture from the heat and let cool. Once cooled, transfer the mixture to a food processor and pulse until finely chopped but not pureed.
- In a medium saucepan, cook the rice in the chicken stock according to the package instructions. Once cooked, let the rice cool.
- In a large bowl, combine the chopped pork mixture, cooked rice, and enough chicken stock to make a moist but not soupy mixture. The mixture should hold together when formed into a sausage shape.
- Stuff the mixture into the sausage casing, twisting the ends to form individual links. Chill the boudin sausage in the refrigerator for at least 1 hour.
- To cook, heat a large skillet over medium heat. Cook the boudin sausage, turning occasionally, until browned and heated through, about 8-10 minutes.
SERVING SUGGESTIONS OR ADDITIONAL TIPS:
- Serve the boudin sausage hot as a main dish or sliced and used as a topping for gumbo or jambalaya.
- Boudin sausage can also be grilled or baked for a crispy exterior.
