Homemade Boudin
A traditional Cajun pork and rice sausage made with ground pork, liver, cooked rice, and aromatic seasonings, stuffed into natural casings
A traditional Cajun pork and rice sausage made with ground pork, liver, cooked rice, and aromatic seasonings, stuffed into natural casings
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In a large pot, cover pork shoulder and liver with water. Add salt and bring to a boil.
Reduce heat and simmer for 2-3 hours until meat is tender and easily shredded.
Remove meat and liver from pot, reserving the cooking liquid. Let cool.
Grind the cooked pork and liver using a meat grinder with coarse grinding plate.
Sauté onion, celery, and bell pepper until soft. Add garlic and cook 1 minute more.
In a large bowl, combine ground meat mixture, sautéed vegetables, cooked rice, and all seasonings.
Add reserved cooking liquid gradually until mixture holds together but isn't too wet.
Season to taste with salt, pepper, and cayenne.
Stuff mixture into prepared natural casings, twisting into 6-inch links.
To cook, grill, pan-fry, or steam for 10-15 minutes until heated through.
