Best 6 Authentic Boudin Recipes

CAJUN BOUDIN

Steps:

• Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
• Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
• Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
• While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
• Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.

LOUISIANA BOUDIN SAUSAGE

Steps:

• Chop the meats, liver and fat into chunks that will fit in the grinder. Mix the meats, liver and fat with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and either the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and set in the fridge at least an hour, and up to a day.
• Put the contents of the container into a large pot and pour in enough water to cover everything by an inch or two. Bring to a simmer and cook gently until everything is tender, at least 90 minutes and up to 3 hours. Strain the cooking liquid (you'll need it later) and spread the meat, fat and veggies out on a sheet pan to cool.
• When everything is cool enough to handle, grind it through the coarse die (6.5 mm) on your grinder. You can also hand chop everything.
• Put your meat mix into a large bowl and add the cooked rice, parsley and green onions. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for 3 to 5 minutes so you make a more cohesive mixture to stuff into a casing. You now have boudin.
• You can just shape the mixture into balls and fry them (they're awesome), or use your boudin as stuffing for something else, like a turkey. Or you can case it. Stuff the boudin into hog casings, and while you're doing it, get a large pot of salted water hot -- not simmering, just steaming. You want the water to be about 165ºF to 170ºF. Poach the links for 10 minutes, then serve. If you are not serving them right away, no need to poach the links yet.
• Boudin does not keep well, so eat it all within a couple days. It does freeze reasonably well, however.

BOUDIN SAUSAGE

Steps:

• In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.

BOUDIN (BOUDAIN), A PORK AND RICE CAJUN SAUSAGE

Steps:

• Place the pork shoulder, celery, onion, garlic, bell pepper, and salt into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.
• Strain the meat and vegetables, reserving the liquid. Finely dice the meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl.
• Add to the bowl the cooked rice, jalapeños, thyme, oregano, paprika, green onions parsley, black pepper, and cayenne. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings, if needed.
• To stuff into casings for sausage, first rinse the outside of the casing and then place it in a bowl of water for 30 minutes to soften. Drain the soaking water and then rinse the inside of the casing by placing one end on the kitchen faucet, turn the water on low and allow it to flow through the casing. The casing will blow up like a balloon-this is fine.
• Lightly oil the stuffing horn on your sausage stuffer with vegetable oil. Tie a knot at one end of the casing. Take the other end and gently slide the entire casing onto the horn, leaving the knot plus an additional 4 inches hanging off the end of the horn.
• Place the filling into the feeder and push it through until it starts to fill the casing. Go slowly at first and note that you'll need to massage the casing as the meat goes through it so it fills the casing evenly.
• Once you've filled the casing, to form links, pinch it every 5 inches and then twist it until it's secure. You can then cut the casing to form individual sausages.
• To cook, poke holes into the casing then then poach in boiling water for 10 minutes. You can also grill or smoke the boudin.
• Alternatively, you can either serve the filling as a dressing, or you can roll it into walnut-sized balls, dip into finely crushed crackers and fry in 350 degree oil for 2 minutes or until brown to make boudin balls.

BOUDIN BLANC

Steps:

• Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
• Combine bread cubes and milk in pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
• Melt 1 tablespoon butter in a large skillet. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and all liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
• Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, creme fraiche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix well with your hands until well combined.
• Beat egg whites with an electric mixer in a large bowl until stiff, then gently fold into sausage mixture. Fold in parsley and truffle shavings. Cover mixture and chill for 1 hour.
• Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
• Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
• Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
• Heat a large pot of water until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering over low heat. Water temperature should be about 200 degrees F (95 degrees C). Keep sausages in the simmering water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking.
• Melt remaining 2 tablespoons butter in a skillet over medium heat. Add sausages and brown for about 7 minutes per side.

CREOLE BOUDIN

Steps:

• Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
• Grind the meats and cooked onion and garlic while they're still hot, you could also chop this by hand.
• For the Rice:.
• In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
• When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
• Stuff into prepared hog casings , or form into patties or balls for pan frying.
• To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.