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​The Spruce / Victoria Heydt
Nutritional Guidelines (per serving) | |
---|---|
686 | Calories |
13g | Fat |
103g | Carbs |
33g | Protein |
Nutrition Facts | |
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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. |
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
-
Gather the ingredients.
​The Spruce / Victoria Heydt -
Put the pork meat, pork liver, salt, and black pepper in a large saucepan.
​The Spruce / Victoria Heydt -
Cover with water and bring to a boil, then reduce heat to low. Cook until the meat is very tender and falling apart.Â
​The Spruce / Victoria Heydt -
Remove the meat from the broth with a slotted spoon and cut it up into 1- to 2-inch pieces. Set the broth aside.
​The Spruce / Victoria Heydt -
Reserve 1/2 cup of the chopped green onions and about half of the parsley in a bowl and set aside.
​The Spruce / Victoria Heydt -
While still warm, grind the meat and onion with the remaining green onions and parsley.
​The Spruce / Victoria Heydt -
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.
​The Spruce / Victoria Heydt -
Prepare your sausage stuffer with the casing.
​The Spruce / Victoria Heydt -
Stuff the dressing into the sausage casing.
​The Spruce / Victoria Heydt -
Cook as desired.
​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.