|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 12mg||60%|
|*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.|
A Louisiana favorite, Cajun boudin sausage is traditionally made of pork meat and liver, rice, onions, and seasonings. This classic recipe follows that formula to create a stuffing mixture that is similar to Cajun dirty rice. Tasty, zesty, and delicious, you will find that the time and effort it takes to make boudin is well worth the wait. And the wonderful aroma in the house is just fabulous. It's an excellent sausage to prepare for a party or tailgating event.
This homemade sausage doesn't require curing because the casing is stuffed with cooked meat and rice. It's ready to be cooked right away and can be steamed, slowly simmered, or braised. You can also grill it or use a combination of cooking methods, such as simmering and then grilling or baking. Boudin is popularly eaten as a snack; most people squeeze the stuffing out of the chewy casing, and many enjoy it on crackers with a bit of mustard. It also goes well with baked beans, macaroni and cheese, and pasta salads.
2 pounds pork meat (about 30 percent fat)
1 1/2 pounds pork liver
2 teaspoons salt
2 teaspoons freshly ground black pepper
3 bunches green onions, coarsely chopped, divided
1 tablespoon fresh parsley, chopped, divided
1 large onion, chopped
12 cups rice, cooked
1 lot sausage casing
Steps to Make It
Gather the ingredients.
Put the pork meat, 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—this can take up to 1 hour 45 minutes.
Remove the meat from the broth with a slotted spoon and cut it up into 1- to 2-inch pieces. 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 parsley, rice, and enough of the reserved broth to make a moist dressing.
Prepare your sausage stuffer with the casing.
Stuff the dressing into the sausage casing.
Cook as desired.
- May be refrigerated for two to three days or frozen.
- Prepare for eating by steaming. Do not fry or microwave as it will shrink and burst the casing.