Cajun Boudin Sausage
- 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
- 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.
- 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.
- 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,
- 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.
- Either using a
feeding tube or a funnel, stuff the sausage into the casings and make
- 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
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Non Cajun Appetizers