Boudin Sausage Recipe

Made with a tantalizing blend of meats, rice and aromatic spices, this beloved Louisiana sausage brings a taste of the bayou to your table. Whether you enjoy them as a hearty snack, a satisfying main course, or use them to add a Cajun flair to your favorite recipes, these homemade sausages are sure to delight. With a little time and effort, you can create your very own Cajun Boudin that captures the essence of Louisiana’s rich culinary heritage.

Boudin Sausage Recipe

Boudin, a beloved Louisiana specialty, is a flavorful sausage made with a combination of ground meats, rice, and aromatic spices. Bursting with Cajun flavors and a delightful texture, this versatile sausage can be enjoyed as a snack, a main course, or used to elevate your favorite recipes. So, get ready to embrace the rich culinary heritage of Louisiana as we guide you through this mouthwatering homemade Cajun Boudin recipe.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course BBQ, Dinner, Grill, Lunch, main course, Main Dishes

Cuisine American, Cajun

Servings 4 people

Calories 360 kcal

Equipment

• Meat Grinder
• Sausage Stuffing Attachment
• Mixing Bowls
• Knife
• Cutting Board
• Large Pot
• Skillet
• Sausage Pricker (Optional)
• Butcher's Twine (If Not Using Casings)

Ingredients

  

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• 1 pound Pork Shoulder Cut Into Small Cubes
• 1/4 pound Pork Liver Cut Into Small Cubes
• 1/4 cup Onion Finely Chopped
• 1/4 cup Celery Finely Chopped
• 1/4 cup Bell Pepper Finely Chopped
• 2 Garlic Cloves Minced
• 1/2 cup White Rice Cooked
• 1 tsp Kosher Salt
• 1 tsp Paprika
• 1/2 tsp Ground Black Pepper
• 1/2 tsp Dried Thyme
• 1/4 tsp Cayenne Pepper (Adjust To Taste)
• 1/4 cup Parsley Finely Chopped
• Natural Hog Casings (Optional)

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Instructions

 

• In a large mixing bowl, combine the cubed pork shoulder, pork liver, chopped onion, celery, bell pepper, minced garlic, cooked white rice, kosher salt, paprika, black pepper, dried thyme, cayenne pepper, and chopped parsley. Mix well to evenly distribute the ingredients.
• Pass the mixture through a meat grinder with a sausage stuffing attachment into another mixing bowl. Alternatively, you can use pre-ground meat and mix in the ingredients by hand.
• If using hog casings, rinse them thoroughly under cold water and soak them in warm water for about 30 minutes to soften.
• If using casings, attach them to the sausage stuffing attachment and begin stuffing the sausage mixture. Twist the sausage into 4-inch links and tie off the ends. If not using casings, shape the mixture into sausage patties and set aside.
• If using casings, use a sausage pricker to remove any air bubbles and ensure even cooking.
• In a large pot, bring water to a gentle simmer (around 170°F or 75°C). Carefully place the sausages in the water and poach them for about 30 minutes until cooked through. Use a thermometer to ensure the internal temperature reaches 160°F (71°C).
• Heat a skillet over medium heat. Add a little oil and sear the sausages for a few minutes on each side until nicely browned.
• Serve the Cajun Boudin hot, sliced, and accompanied by your favorite sides or enjoy them in a variety of recipes.

Nutrition

Serving: 0.25recipeCalories: 360kcalCarbohydrates: 16gProtein: 32gFat: 18gSodium: 650mgFiber: 1gSugar: 1g

Keyword Boudin, Boudin Sausage, Cajun Sausage, Sausage

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