Cajun Boudin Sausage Recipe

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/2 lb pork liver, cleaned and cut into chunks
• 1/2 lb cooked white rice (preferably long grain)
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 1 small green bell pepper, finely chopped
• 4 cloves garlic, minced
• 2 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp ground white pepper
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup green onions, thinly sliced
• 1/2 cup pork stock (or chicken stock)
• 1 tbsp unsalted butter
• Natural hog casings, soaked and rinsed

Cajun Boudin Sausage Instructions

1. Place the pork shoulder and pork liver in a large pot and cover with water by at least 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour, skimming off any foam that rises to the surface.
2. While the meat is cooking, rinse 1/2 lb of long grain white rice under cold water until the water runs clear. Cook the rice according to package instructions, then spread it on a tray to cool and prevent clumping.
3. After the meat has simmered for 1 hour, remove the pork shoulder and liver from the pot and set aside to cool. Reserve 1/2 cup of the cooking liquid to use as stock.
4. Finely chop the cooked pork shoulder and liver, or pulse them in a food processor until coarsely ground but not a paste.
5. In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the chopped onion, celery, and green bell pepper. Sauté for 5 minutes until softened.
6. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to avoid burning.
7. Transfer the sautéed vegetables to a large mixing bowl. Add the chopped pork shoulder, pork liver, cooked rice, kosher salt, black pepper, cayenne pepper, smoked paprika, dried thyme, dried oregano, and ground white pepper.
8. Pour in the reserved 1/2 cup pork stock, then add the chopped parsley and sliced green onions. Mix thoroughly with your hands or a sturdy spoon until the mixture is evenly combined and moist but not wet.
9. Rinse the natural hog casings under cold water, then run water through them to remove any salt and debris. Cut into manageable lengths if needed.
10. Fit a sausage stuffer or funnel with the hog casing. Carefully stuff the boudin mixture into the casing, being careful not to overfill. Twist the sausages into 6-inch links as you go.
11. Bring a large pot of water to a gentle simmer (not a boil). Add the boudin links and poach for 10-15 minutes, making sure the water does not boil to prevent bursting.
12. Remove the boudin from the water and let cool on a wire rack. Once cooled, refrigerate or freeze the boudin for storage, or serve immediately by reheating as desired.