Meats and Sausages
Boudin - Cajun
Boudin is a Cajun sausage (not to be mistaken with French Boudin Blanc) stuffed with pork and rice and it needs pork liver to be really good. Boudin is the most popular sausage in southwest Louisiana and can be purchased from just about every supermarket, convenience store and restaurant.
| Meats | Metric | US |
|---|---|---|
| pork butt | 700 g | 1.54 lbs. |
| pork liver | 300 g | 0.66 lbs. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 1 Tbs. |
| cracked black pepper | 6.0 g | 3 tsp. |
| dried thyme | 2.0 g | 1½ tsp. |
| cayenne pepper | 2.0 g | 1 tsp. |
| parsley, finely chopped | 2 Tbsp. | 2 Tbsp. |
| 1 small onion, cut up | 60 g | 4 Tbs. |
| 1 stalk green onions, chopped | ||
| 1 rib celery, cut up | ||
| ½ bay leaf | ||
| 1 cup rice | 150 g | 1 cup |
| cold water | 100 ml | ⅜ cup |
Instructions
- Place pork meat, liver, chopped onion, chopped celery, bay leaf, and black peppercorns in 1 quart (950 ml) of water and bring to a boil. Reduce heat, skim as necessary and simmer for 1 hour until meat separates from the bone.
- Remove the meat, discard the vegetables, strain the stock and save for cooking rice and for mixing.
- Bring stock to boil and add rice. Simmer until the rice is very tender.
- Grind all meat through a 6 mm (1/4”) plate.
- Mix ground meat with chopped green onions, chopped parsley, salt, white pepper, cayenne, and rice. Add stock until the mixture does not stick to your fingers. Taste it and add more salt or cayenne if necessary.
- Stuff into 32 - 36 mm hog casings. Make 12" (30 cm) links.
Notes
A good stock plays a very important role in making this sausage. You can use chicken parts like leg quarters along pork meat and liver. When thoroughly cooked remove the skin, dice the meat off the bones, grind it and mix it with the rest of the ingredients.
You can fry liver with a few strips of bacon for additional flavor. First fry bacon until crisp, remove it (it does not go into the sausage), then add green onion bottoms, some extra chopped onion and cook shortly until the onions are translucent. Then add liver and cook until tender. Add l/2 cup of stock and simmer for 15 more minutes. Grind liver with fried onions. Don’t discard the frying pan drippings, they are added during mixing for the extra flavor.
Boudin is served hot: Baked for 10 min at 350° F in the oven. Boiled for 10 min in hot water. Heated in a microwave.
Frying Boudin
Serving Boudin
