Classic Cajun Boudin

Savor the bold, authentic flavors of the Deep South with this Classic Cajun Boudin recipe! Packed with a hearty blend of pork shoulder, pork liver, and perfectly seasoned rice, this Louisiana delicacy celebrates its roots with a medley of aromatic vegetables, fresh herbs, and traditional Cajun spices like cayenne, thyme, and sage. The filling, carefully encased in tender pork casings, is poached to perfection and can be served as-is or pan-fried for a crispy, golden finish. Whether you enjoy it fresh off the grill or as part of a festive spread, this homemade boudin delivers an irresistible taste of Cajun tradition. Perfect for family gatherings, game day, or simply indulging in authentic Southern comfort food, this recipe ensures you'll feel like a true Cajun chef in your own kitchen!

Nutriscore Rating: 76/100

Prep Time:45 mins

Cook Time:75 mins

Total Time:120 mins

Servings: 8

Ingredients

• 1 pound Pork shoulder
• 0.5 pound Pork liver
• 1.5 cups Uncooked rice
• 3 cups Chicken broth
• 1 medium White onion, chopped
• 1 medium Green bell pepper, chopped
• 2 Celery stalks, chopped
• 0.25 cup Fresh parsley, chopped
• 4 Green onions, chopped
• 3 cloves Garlic, minced
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Black pepper
• 1 teaspoon Salt
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Ground sage
• 4 feet Pork casings, rinsed

Directions

Step 1

Begin by cutting the pork shoulder and pork liver into 1-inch cubes.

Step 2

In a large pot, bring the chicken broth to a boil and add the pork shoulder and liver pieces.

Step 3

Reduce the heat to medium and let simmer for about 30 minutes, or until the meat is fully cooked.

Step 4

Remove the meat from the pot and set it aside, reserving the broth in the pot.

Step 5

Rinse the rice under cold water and then add it to the reserved broth along with the chopped onion, bell pepper, and celery.

Step 6

Cover the pot and let the mixture simmer until the rice is fully cooked and has absorbed nearly all the liquid, approximately 20 minutes.

Step 7

Meanwhile, in a large bowl, combine the cooked pork shoulder, liver, chopped parsley, green onions, garlic, cayenne pepper, black pepper, salt, thyme, and sage.

Step 8

Once the rice mixture is ready, add it to the bowl with the meat and mix everything thoroughly. The filling should be moist but not overly wet.

Step 9

Prepare the sausage casings by rinsing them under cold water, ensuring they're ready to be filled.

Step 10

Using a sausage stuffer, fill each casing with the meat and rice mixture. Be careful not to overfill as the casings may burst.

Step 11

Twist the casing every 6 inches to form individual sausage links.

Step 12

Prick each sausage link a few times with a needle to allow air to escape during cooking.

Step 13

Bring a large pot of water to a gentle simmer and poach the sausages for about 20 minutes without boiling.

Step 14

Remove boudin from the pot and either serve the boudin hot immediately or refrigerate for later use.

Step 15

To serve, either slice the boudin and pan-fry or grill for about 5-7 minutes on each side until the casing is browned and crispy.

Nutrition Facts

Serving size	2636.9 grams (2636.9g)

Amount per serving	% Daily Value*
Calories	2721

Total Fat 73.80g	95%
Saturated Fat 24.60g	123%
Polyunsaturated Fat 0.00g
Cholesterol 1108mg	369%
Sodium 4806mg	209%
Total Carbohydrate 287.80g	105%
Dietary Fiber 27.00g	96%
Total Sugars 23.20g
Protein 221.70g	443%

Vitamin D 111IU	556%
Calcium 765mg	59%
Iron 76mg	420%
Potassium 6106mg	130%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 32.8%

Carbs: 42.6%