Boudin - Cajun sausage made with pork & rice


2 lb. pork meat, (30% fat)
1 1/2 lb. pork liver
2 tsp. salt
2 tsp. black pepper
1 large onion, chopped
3 bunches green onions, chopped with tops
12 c. cooked rice
1 tbsp. chopped fresh parsley
1 lot sausage casing

Cook pork, liver, salt & pepper in water to cover until meat is so tender it falls apart. Remove meat; reserve broth. While still warm, grind meat, onion, green onions and parsley, saving about 1/2 cup green onions and parsley mixture.
Mix the ground meat with the 1/2 cup green onions and parsley, rice and enough broth to make a moist dressing. Stuff dressing into sausage casings using a sausage stuffer. May be refrigerated, may be frozen.

When I have no casings I make patties.

Pork Boudin

3 c Water
1/2 lb Boneless pork, cubed
1/8 lb Pork liver
1/2 c Onion, chopped
1/4 c Green onion, chopped
1 t Parsley flakes
1 t Celery flakes
3/4 t Salt
1/2 t Black pepper
3/4 t Red pepper
3/4 c Cooked rice
Sausage casing

Procedure: Place water, boneless pork, and pork liver in a 2-quart saucepan. Bring mixture to a boil over high heat. Reduce to a medium heat setting and simmer until pork is tender. Remove pork and liver from stock. Grind pork and liver (use food processor, if desired). Add onion, green onion, and other seasonings to stock. Cook until onions are tender. Add ground meat to vegetable-stock mixture. Cook until most of the water has evaporated. Stir in cooked rice. Adjust seasonings, if desired. Stuff rice-meat mixture into sausage casings. Prick casings 3-4 times each to prevent bursting during cooking. Cook boudin in simmering water for 12 minutes. Remove from water and serve.

White Boudin or Louisiana Pork and Rice Sausage

1 ½ lbs. bone-in pork shoulder chops, about an inch thick, cut into pieces
¼ lb. fresh pork liver, coarsely chopped (do not use frozen)
1 package of sausage casings (37 millimeters)
2 ½ lbs. quarts pork stock
6-9 cups of hot cooked rice (freshly cooked is best)
1 cup onions, finely minced
¼ cup chopped fresh parsley
1 tbs. garlic, minced (I always use more, can never have enough garlic for me!)
1 tbs. cayenne or other red peppers (or to taste)
2 tsp. salt
1 ½ tsp. ground black pepper
water, to cook the boudin

  1. To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard.)

  2. Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.

  3. Place the pork steak pieces, pork liver and 7 cups of stock in large saucepan; cover and bring to a boil over high heat, stirring occasionally.

  4. Remove cover and continue boiling for about 15 minutes, stirring occasionally and skimming foam. Reduce heat to simmer, tilt the lid and cook for about 2 hours or until meat falls from bones, (more stock may be added as needed.)

  5. Transfer the meat and fat into a large bowl, strain the stock that the meat was cooked in and reserve 2 cups (you may add more stock to make up the 2 cups.)

  6. Remove bones, being cautious of the very small ones.

  7. Place the meat and fat in your grinder using course disc and ring into a large bowl.

  8. Stir in 6 cups of the rice, vegetables, 2 ½ tbs. cayenne, salt, and pepper.

  9. Taste and adjust seasonings, adding more cayenne if desired.

  10. Stir in reserved cups of stock, mixing well (your looking for a moist, not runny mixture.)

  11. If the mixture is too runny add more rice, if it is too dry add a little more stock.

  12. Fill the casings while the mixture is still hot and make links by twisting the sausage where you want the links to be.

  13. 4 inches is a good size for a regular serving, smaller links may be made for appetizer servings.

  14. Place the sausage in a large saucepan or Dutch oven in a single layer with a little water, cover and high heat to a low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.

  15. Drain and let rest for about 15 minutes before slicing, serve while warm.

Labor intensive, but not difficult.

These can be frozen. Once frozen, you can pull them directly out of the freezer and steam them until they are ready to eat.