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Cajun Boudin Sausage

Cajun Boudin Sausage Recipe.


  • 2 1/2 pounds Pork butt -- cut into 1 cubes
  • 1 pound Pork liver -- rinsed in cool water
  • 2 quarts Water
  • 1 cup Chopped onions
  • 1/2 teaspoon Minced garlic
  • 1/2 cup Chopped green bell peppers
  • 1/2 cup Chopped celery
  • 4 1/4 teaspoons Salt
  • 2 1/2 teaspoons Cayenne
  • 1 1/2 teaspoons Freshly-ground black pepper
  • 1 cup Finely-chopped parsley
  • 1 cup Chopped green onions tops -- (green part only)
  • 6 cups Cooked medium-grain rice
  • Sausage casings, 1 1/2 diameter, about 4 feet in length


  1. In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper.
  2. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth.
  3. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together.
  4. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.
  5. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links.
  6. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.

*Tip: If you do not own a funnel or a feeding tube, you can also use a plastic soda bottle the same diameter as the casings, cut off at the end and use it as a stuffer.

This recipe yields about 4 1/2 of boudin sausage.

Photo credit: Sheila Scarborough CC BY

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