Homemade Cajun Boudin Sausage Recipe

Total: 2 hrs 5 mins
Prep: 20 mins
Cook: 105 mins
Yield: 6 to 8 lbs. (18 servings)

40 ratings

Nutritional Guidelines (per serving)
686	Calories
13g	Fat
103g	Carbs
33g	Protein

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

Gather the ingredients.

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

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

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

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

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

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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.

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Prepare your sausage stuffer with the casing.

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Stuff the dressing into the sausage casing.

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Cook as desired.

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