Boudin Sausage Recipe (Homemade) | CookOS

Boudin Sausage

Name: Boudin Sausage Recipe (Homemade)
Yield: 4 servings
Cuisine: american
Ingredients: 2 1/2 pounds pork butt, cut into 1-inch 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 ground black pepper; 1 cup finely chopped parsley; 1 cup chopped green onions tops, (green part only); 6 cups cooked medium-grain rice

Boudin sausage is a traditional Louisiana Cajun sausage made from pork butt, pork liver, and aromatic vegetables seasoned with cayenne and black pepper. This homemade version delivers authentic flavor with a rustic, coarse texture.

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Total

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Food Network

Ingredients

2 1/2 pounds pork butt, cut into 1-inch 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 ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice

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Instructions

1
In a large saucepan, 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 1/2 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, together. 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.

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Tips & Notes

Pro tips

Keep all equipment and ingredients cold before mixing; this prevents fat from smearing and helps the sausage bind properly.
Taste-test by poaching a small patty in simmering water; adjust salt and cayenne in the remaining mixture if needed.
Stuff casings firmly but not so tight that they burst during cooking; practice with the first few inches.
Prick any air pockets in filled casings with a clean needle to prevent bursting and ensure even cooking.

Substitutions

Pork butt → pork shoulder (coarser texture, equally flavorful)
Green bell peppers → poblano peppers (smokier, slightly hotter)
Cayenne → hot paprika (milder heat, deeper color)

Storage & make-ahead

Refrigerate finished boudin in an airtight container for up to 3 days, or freeze for up to 2 months; thaw in the refrigerator before cooking.

Equipment

meat grinder or food processor · sausage stuffer or piping bag · sausage casings (pork casing) · large mixing bowl

Common Questions

Do I need sausage casings to make boudin?

Yes, this recipe requires pork sausage casings. Soak them in cool water for 30 minutes before stuffing to prevent tearing during filling.

Can I use beef instead of pork liver?

You can substitute beef liver, though it will be stronger in flavor. Chicken liver is milder but works in a pinch; reduce cooking time slightly.

How long does homemade boudin keep?

Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Thaw in the refrigerator before cooking.

What's the best way to cook finished boudin?

Pan-fry over medium heat for 8–10 minutes, turning occasionally, until browned and heated through. Avoid high heat, which can burst the casings.

Can I make this recipe without a meat grinder?

A food processor can chop the pork and liver finely, though a grinder yields the best traditional texture. Pulse the processor in short bursts to avoid overworking the meat.