|Nutritional Guidelines (per serving)|
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)
- 12 cups rice (cooked)
- 1 tablespoon parsley (chopped, divided)
- 1 lot sausage casing
Put the pork, liver, salt, and black pepper in a large saucepan.
Cover with water and bring to a boil then reduce heat to low.
Cook until the meat is very tender and falling apart.
Remove the meat from the broth with a slotted spoon. Set the broth aside.
Reserve 1/2 cup of the chopped green onions and about half of the parsley in a bowl and set aside.
While still warm, grind the meat and onion with the remaining green onions and parsley.
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.
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.