What is the difference between boudin blanc and red boudin?

Boudin blanc (this recipe) contains pork meat and liver with rice and herbs. Red boudin includes blood, giving it a darker color and richer flavor. Both are traditional Louisiana sausages.

Do I need to stuff the boudin into casings?

No. This recipe can be formed into patties and pan-fried, or stuffed into hog casings if you prefer link-style sausage.

Can I use frozen pork liver?

The recipe specifies very fresh liver (not frozen) for best texture and flavor. Frozen liver may become mushy when ground.

How do I know when boudin patties are cooked through?

Pan-fry over medium heat until golden brown and the internal temperature reaches 160°F (71°C). If stuffed in casings, poach in simmering broth for 20-30 minutes.

Can I make this recipe ahead?

Yes. Prepare the mixture, form patties, and refrigerate up to 2 days before cooking, or freeze for up to 3 months.

Creole Boudin (Homemade Pork Sausage)

Name: Creole Boudin (Homemade Pork Sausage)
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 3 servings
Ingredients: 1 1/2 lbs pork steak; 1/2 lb pork liver, Very Fresh (not frozen); 1 onion, Coarsely chopped; 3 garlic cloves; 2 bay leaves; 1 sprig thyme, Fresh; water; kosher salt, to taste; black pepper, to taste; 2 cups long grain rice, Uncooked; 1 bunch green onion, thinly sliced; 1/2 cup Italian parsley, Finely Chopped; cayenne, to taste

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Creole Boudin (Homemade Pork Sausage) | CookOS

Ingredients

1 1/2 lbs pork steak
1/2 lb pork liver, Very Fresh (not frozen)
1 onion, Coarsely chopped
3 garlic cloves
2 bay leaves
1 sprig thyme, Fresh
water
kosher salt, to taste
black pepper, to taste
2 cups long grain rice, Uncooked
1 bunch green onion, thinly sliced
1/2 cup Italian parsley, Finely Chopped
cayenne, to taste

13 Ingredients

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Instructions

1
Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
2
Grind the meats and cooked onion and garlic while they’re still hot, you could also chop this by hand.
3
For the Rice:.
4
In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
5
When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
6
Stuff into prepared hog casings , or form into patties or balls for pan frying.
7
To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.