Homemade Cajun Boudin Sausage Recipe

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/27/19
Homemade boudin sausage

​The Spruce / Victoria Heydt
  • Total: 2 hrs 5 mins
  • Prep: 20 mins
  • Cook: 105 mins
  • Servings: 18 servings
Nutritional Guidelines (per serving)
686 Calories
13g Fat
103g Carbs
33g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 18
Amount per serving
Calories 686
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 23%
Cholesterol 78mg 26%
Sodium 339mg 15%
Total Carbohydrate 103g 38%
Dietary Fiber 3g 11%
Protein 33g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade Cajun boudin, also known as boudin blanc, is a traditional mixture of pork meat and liver and rice, along with onions and seasonings. The stuffing mixture is similar to Cajun dirty rice.

The homemade sausage may be steamed or slowly simmered or braised. It's an excellent sausage to prepare for a party or tailgating event.

Ingredients

  • 2 pounds pork meat (about 30 percent fat)
  • 1 1/2 pounds pork liver
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 3 bunches green onions (coarsely chopped, divided)
  • 1 large onion (cut up)
  • 1 tablespoon parsley (chopped, divided)
  • 12 cups rice (cooked)
  • 1 lot sausage casing

Steps to Make It

  1. Gather the ingredients.

    Ingredients for boudin sausage
    ​The Spruce / Victoria Heydt

  2. Put the pork meat, pork liver, salt, and black pepper in a large saucepan.

    Put pork meat and liver in pot
    ​The Spruce / Victoria Heydt

  3. Cover with water and bring to a boil, then reduce heat to low. Cook until the meat is very tender and falling apart. 

    Cover with water
    ​The Spruce / Victoria Heydt

  4. Remove the meat from the broth with a slotted spoon and cut it up into 1- to 2-inch pieces. Set the broth aside.

    Remove meat from broth
    ​The Spruce / Victoria Heydt

  5. Reserve 1/2 cup of the chopped green onions and about half of the parsley in a bowl and set aside.

    Chopped green onions
    ​The Spruce / Victoria Heydt

  6. While still warm, grind the meat and onion with the remaining green onions and parsley.

    Grind meat and onion
    ​The Spruce / Victoria Heydt

  7. Mix the ground meat mixture with the reserved 1/2 cup green onion and remaining parsley, rice, and enough of the reserved broth to make a moist dressing.

    Mix ground meat
    ​The Spruce / Victoria Heydt

  8. Prepare your sausage stuffer with the casing.

    Wax paper
    ​The Spruce / Victoria Heydt

  9. Stuff the dressing into the sausage casing.

    Stuff paper
    ​The Spruce / Victoria Heydt

  10. Cook as desired.

    Cook sausage
    ​The Spruce / Victoria Heydt

Tips

  • May be refrigerated or frozen.
  • Prepare for eating by steaming. Do not fry or microwave as it will shrink and burst the casing.

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