Today we tackle that cajun favorite boudin sausage. Boudin is made with pork rice and a lot of seasonings. Cased in a natural hog casing and you have an awesome meal anytime. We started with 8lb of pork butt and added 6 cups of dry rice prepared. Added in the Cajun trinity and a few other spices and the homemade Boudin was a hit. Remember - make it the way you like it. Every taste bud is different so experiment and find out what is right for you. Our Boudin recipe is in the bottom of this description box.
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RECIPE:
8 Lbs of Pork Butt
1.25 Lb Chicken Livers
6 Quarts of water
4 Coarsely Chopped Onions
4 Coarsley Chopped Bell Peppers
1 Bunch of Celery Coarsely chopped
2 TBSP Minced Garlic
60 Grams of salt Divided
8 Grams of Cayenne divided
15 grams of black pepper divided
2 cups of chopped parsley divided
4 bunches of Green onion sliced and greens seperated from whites - Greens divided in 2
6 Cups of uncooked white long grain rice - prepare as package suggests
In large pot combine the pork butt, chicken liver, all onions, all green pepper, all celery. let cook for a few minutes then add 4 grams of cayenne, 8 grams of black pepper 2 TBSP of minced Garlic, We added Gator shake but you can use any cajun seasoning. Add water and bring to a boil. Reduce and simmer until pork aflls off of bone and is tender. - This one took 3 hours
While meat and veg is still hot strain and reserve at least 4 cups of the juice from the pan.
Run meat and veggies through a coarse grind on the grinder mixing in 1 bunch of chopped parsley and 1/2 of onion green tops.
After all is grinded in large mixing tub or bowl add ground meat and veg to 6 cups of long white rice prepared. Fluff rice and mix with ground meat. Add rest of salt and pepper and cayenne. Taste and adjust according to your taste. Add back reserved juice until mixture is sticky and you can make a ball that sticks together and holds its shape.
Immediately load into casings via grinder or sausage stuffer. After linking leave in the fridge overnight. Those not cooked can be transferred to the freezer to harden and after a few hours of hardening can be vac sealed and put back in freezer for storage.
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💞About Us:
We are a Blended family from the Northwest and Texas that live along the Texas Gulf coast. We hope to give you some useful insight into our method of smoking, grilling and cooking. Inspired by Texas cooking and mixing in a little of the Northwest flair, we hope you enjoy our take on Texas BBQ.
