Homemade Boudin Sausage
A cozy Cajun-style sausage made with pork, rice, and spices, perfect for feeding a crowd.
Ingredients
For the sausage filling
- 2 pounds Pork shoulder Stay juicy, can substitute with other cuts if needed.
- 0.5 pound Liver (optional) Adds depth of flavor.
- 1 cup Cooked rice Plain white rice, cooked and cooled; avoid mushy rice.
- 1 medium Onion Chopped.
- 2 stalks Celery Chopped.
- 1 medium Bell pepper Chopped.
- 4 cloves Garlic Minced.
- 1 teaspoon Salt To taste.
- 1 teaspoon Black pepper To taste.
- 1 teaspoon Cayenne pepper Adjust based on desired spiciness.
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 stalks Green onion Sliced, for freshness.
- 0.5 cup Fresh parsley Chopped, for garnish.
- 4 cups Stock or cooking liquid To keep the mixture moist.
- 1 set Sausage casings Natural hog casings or omit for casing-free option.
Instructions
Cook the meat and build flavor
- Cut pork shoulder into big chunks. If using liver, keep it separate.
- In a big pot, add pork, onion, celery, bell pepper, garlic, and enough water or stock to cover.
- Simmer gently until pork is tender and easy to pull apart, about 1.5 hours. Add liver for the last 15-20 minutes.
- Scoop out the meat and veggies, saving the cooking liquid.
Mix the filling
- Shred the pork and run the meat and cooked veggies through a grinder or pulse in a food processor.
- In a big bowl, combine meat mixture, cooked rice, green onion, and parsley.
- Add reserved cooking liquid a little at a time until the filling is moist and scoopable. Taste and adjust seasoning.
Stuff, then warm to serve
- If using casings, rinse them and slide onto a sausage stuffer. Stuff gently, avoiding tight packing.
- Twist into links or leave as a coil. Cook to add texture.
- Gently poach links in simmering water for 10 minutes, then finish in a skillet, bake at 375°F, or grill medium heat.
Notes
Serve with mustard, hot sauce, pickles, and sliced bread. Store in the fridge for 3-4 days or freeze, reheating gently.