Boudin is, by far, my favorite sausage! 💕 The Cajun spices give it so much flavor. If you’ve never had Boudin, I highly recommend giving it a try!
Louisiana Cajun Boudin
- 3 lbs Pork Butt; cubed
- 2/3 pound Bacon Ends; cubed
- 1/2 pound Pork Liver; cubed
- 1 cup Onion; chopped
- 1/2 cup Bell Pepper; chopped
- 1/2 cup Celery; chopped
- 4 cloves Garlic; minced
- Cajun Spice Mix
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Thyme; chopped
- 1 teaspoon Oregano; chopped
- Generous pinch of Salt
- 2 Tablespoons Green Onion; diced
- 1 1/2 cups uncooked Rice
- Natural Pork Casings
- Mix everything but the rice and casings in a large bowl. Cover and chill overnight.
- Place the pork mixture in a pot and cover with water. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours.
- Remove the pork mixture using a slotted spoon and place a on sheet pan to cool.
- Ladle 2 cups of the broth mixture into a saucepan over high heat and add the rice. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until all of the liquid is absorbs and the rice is tender. Remove from the heat and allow to cool slightly.
- Meanwhile, use a meat grinder to grind the cooked pork mixture into a large bowl. Mix in the rice and fill the casings with the mixture, making sure to not overfill, and twist tightly every 6” until all of the pork rice mixture is used.
- Heat a skillet over medium-high heat and add a pad of butter. Sear the sausages on all sides until heated through and serve with Red Beans and Rice, Collard Greens, Cornbread or Macaroni and Cheese.
Looking for a side dish? Try one of these recipes!