Homemade Cajun Boudin Sausage Recipe

A large stack of homemade sausages
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  • Total: 2 hrs 5 mins
  • Prep: 20 mins
  • Cook: 105 mins
  • Yield: 6 to 8 lbs. (18 servings)
Nutritional Guidelines (per serving)
686 Calories
13g Fat
103g Carbs
33g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 lbs. (18 servings)
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.


  • 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.

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

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

  4. Remove the meat from the broth with a slotted spoon. Set the broth aside.

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

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

  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.

  8. Stuff the dressing into sausage casing using a sausage stuffer.


  • 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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