Classic Cajun Boudin

Classic Cajun Boudin

Recipes with Cajun Boudin

Boudin, a Cajun pork and rice sausage, is a Louisiana staple. This recipe delivers a flavorful, spicy, and deeply satisfying taste of the bayou. The combination of pork, rice, and seasonings creates a unique texture and taste.

Prep Time

30 min

Cook Time

1 hour

Servings

6

Difficulty

Medium

Ingredients

  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 1 lb pork liver
  • 1 large onion, chopped
  • 2 green bell peppers, chopped
  • 4 cloves garlic, minced
  • 1 cup long-grain rice, cooked
  • 4 cups pork stock
  • 2 tbsp Cajun seasoning
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • Hog casings

Steps

1

Simmer pork shoulder and liver in pork stock until tender, about 1 hour. Reserve the stock.

2

Grind the cooked pork shoulder, liver, onion, bell peppers, and garlic using a meat grinder.

3

Mix the ground mixture with the cooked rice, Cajun seasoning, salt, black pepper, cayenne pepper, thyme, oregano, and 1 cup of the reserved pork stock. Add more stock if needed to achieve a moist consistency.

4

Stuff the mixture into hog casings using a sausage stuffer. Twist the casings to create links.

Tips

Poaching the boudin gently after stuffing prevents bursting. Serve with mustard or hot sauce.