Cajun Boudin is a beloved South Louisiana sausage that embodies the region’s rich culinary heritage. Traditionally made with pork, rice, and a blend of bold seasonings like cayenne, paprika, and green onions, boudin is stuffed into natural casings and either steamed, grilled, or smoked. It’s a versatile dish—eaten on its own, squeezed from the casing as a snack, or used in dishes like boudin balls. This recipe captures the authentic flavors of Acadiana, balancing savory pork with the subtle heat of Cajun spices.
Ingredients (Makes about 4 lbs of boudin)
For the Boudin Mixture:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/2 lb pork liver (optional, for traditional flavor), cut into cubes
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp paprika
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 1/2 cups long-grain white rice, uncooked
- 4 green onions, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 4-5 cups water or pork stock
For Stuffing:
- 3-4 feet of natural hog casings (optional if making boudin balls)
Equipment Needed:
- Large pot
- Meat grinder or food processor
- Sausage stuffer (if using casings)
- Kitchen twine (if using casings)
Instructions
- Prepare the Casings (If Using):
- Rinse the hog casings under cold water to remove excess salt. Soak in lukewarm water for 30 minutes, then rinse the insides by running water through them. Keep in water until ready to use.
- Cook the Pork and Vegetables:
- In a large pot, combine pork shoulder, pork liver (if using), onion, celery, bell pepper, garlic, salt, black pepper, cayenne, paprika, thyme, and bay leaves.
- Add 4-5 cups of water or pork stock, enough to cover the ingredients. Bring to a boil, then reduce to a simmer.
- Cook uncovered for 1.5-2 hours, stirring occasionally, until the pork is tender and easily shreds with a fork. Skim off any foam that rises to the surface.
- Strain and Reserve the Broth:
- Remove the bay leaves. Using a slotted spoon, transfer the pork and vegetables to a large bowl, leaving the cooking liquid in the pot.
- Measure out 3 cups of the cooking liquid (add water if needed) and set aside. This will be used to cook the rice and moisten the mixture.
- Cook the Rice:
- In the same pot with the reserved 3 cups of cooking liquid, bring the broth to a boil. Add the rice, reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and has absorbed the liquid. Fluff the rice and set aside to cool slightly.
- Grind the Pork Mixture:
- While the rice cooks, use a meat grinder or food processor to coarsely grind the cooked pork and vegetables. You want a slightly chunky texture, not a paste, so pulse in batches if using a food processor.
- If you prefer a finer texture, grind a second time, but traditional boudin often has a bit of bite.
- Mix the Boudin Filling:
- In a large mixing bowl, combine the ground pork mixture, cooked rice, green onions, and parsley.
- Gradually add 1/2 to 1 cup of the reserved cooking liquid to the mixture, stirring until it holds together but isn’t too wet. The consistency should be soft and slightly sticky, but not mushy.
- Taste and adjust seasoning, adding more salt, cayenne, or black pepper as needed.
- Stuff the Casings (If Making Links):
- Attach a sausage stuffing tube to your meat grinder or sausage stuffer. Lubricate the tube with a bit of water or oil.
- Slide the soaked hog casing onto the tube, leaving a 2-inch overhang, and tie a knot at the end.
- Begin stuffing the mixture into the casing, pushing it through gently to avoid air pockets. Don’t overstuff, as the casing may burst during cooking—aim for a plump but not tight sausage.
- Once all the mixture is used, tie off the other end of the casing. Twist or tie the sausage into 6-inch links using kitchen twine.
- Cook the Boudin:
- To Steam: Place the boudin links in a steamer basket over simmering water. Steam for 15-20 minutes until heated through.
- To Grill: Lightly oil the links and grill over medium heat for 8-10 minutes, turning occasionally, until the casing is crisp and the filling is hot.
- To Poach: Simmer the links in a pot of water (just below boiling) for 10-15 minutes until cooked through.
- Serve:
- Serve the boudin hot, either in the casing (to be squeezed out by hand) or removed from the casing and eaten with a fork. Pair with hot sauce, mustard, or crackers for a traditional Cajun experience.
- Alternatively, shape the mixture into balls, coat in breadcrumbs, and deep-fry at 350°F (175°C) for 3-4 minutes to make boudin balls.
Tips:
- If you skip the casings, you can form the mixture into patties and pan-fry them for a quicker option.
- Boudin freezes well—wrap links tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw before reheating.
- Adjust the liver quantity or omit it based on your preference; it adds a distinct, traditional flavor but can be strong for some.
