Classic boudin is a Cajun pork sausage made from ground pork, cooked rice, and aromatic vegetables stuffed into casings. It's a Louisiana staple known for its savory, slightly spicy flavor and distinctive texture from the rice filling.
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In a large stock pot with enough water to cover the entire contents of pot, boil together the pork, 5 shallots, 3 onions, and 2 bell peppers until meat separates from the bone. Remove roast from water and then remove fat from meat. Reserve stock.
With a meat grinder, grind together the meat with the boiled onion, shallots and peppers. Also grind in a raw whole onion. Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.
Add rice to the mixture and keep the consistency "wet" but not to wet. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin goes so well with cracklins.
Because there is a substantial amount of boudoin, most of it will be frozen. To serve, thaw boudoin. Heat water to boiling; place boudoin in water and boil for 10 minutes. Remove and serve. Or if making boudoin balls (see our recipe on site) roll in a small amount of bread crumbs before freezing. To serve, thaw and cook in the oven at 350 for 20 minutes turning balls once or deep fat fry until golden brown.
Refrigerate cooked boudin in an airtight container for up to 4 days; freeze raw or cooked links for up to 3 months. Reheat by pan-frying until browned or poaching in water.
meat grinder or food processor · sausage stuffer · natural hog casings
Boudin is a Cajun sausage made from pork, cooked rice, vegetables, and seasonings stuffed into natural casings. It's traditionally served as a link sausage or crumbled.
You'll need a grinder or food processor to finely mince the cooked pork before mixing with rice and seasonings. Ask your butcher to grind the pork roast for you if needed.
Refrigerate for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Yes, poach fresh boudin in simmering water for 15-20 minutes until it floats, or pan-fry and brown before serving.
Natural pork casings are traditional, but if unavailable, you can freeze the mixture and form patties or crumble it into dishes without casings.
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