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As folks in South Louisiana know, Cajun boudin sausage is a delicious blend of rice, pork, and spices injected into a natural casing and served everywhere from the fanciest restaurants to gas stations in the country. One thing is for sure, boudin is some of the finest Cajun food you'll ever eat. While most locals believe that they know where the "best" boudin is made The Boudin Link is THE GUIDE to boudin. Bring a little down-home Louisiana cooking and some true Cajun dishes to your own table.
BOUDIN
Prep Time: 20 minutes
Cook Time: 2.5 hours
Yield: Approximately 16 links
Serves: Approximately 32 people as an appetizer, snack, or side dish.
2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
2 quarts spring water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4 cup chopped green onions
6 cups medium-grain rice (cooked)
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth. Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.
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