Cajun Boudin
Quick answer
- Total time
- 360 min
- Level
- Hard
- Servings
- 8 servings
- Ingredients
- 15
About this dish
Cooked, chopped pork and liver are mixed with rice and packed into casing, giving a link that eats more like moist meat stuffing than a springy raw-meat sausage.
Read more
A little of the broth from the long simmer brings the filling together; too much turns it into porridge. Cleaned, food-grade salted hog casings work best filled loosely, because tight links split during the final gentle poach. With no curing salt or drying stage, boudin stays a fresh sausage that belongs in the refrigerator and gets eaten within two days.
Ingredients
Instructions
- 1
Rinse salt from the casing and flush water through its interior.
Soak in fresh cold water in the refrigerator for 2 hours, or longer if the package directs.
- 2
Cut pork and liver into 3 cm pieces and chop onion, celery, pepper and garlic.
Mix with salt, paprika, cayenne and black pepper; refrigerate 1 hour while the casing soaks.
- 3
Cover the meat mixture with 2000 ml water in a pot.
Bring to a boil, then simmer 2 to 3 hours until pork separates easily with a fork and liver also reaches at least 74°C. Top up with the reserved 200 ml water in small amounts if the level drops during simmering.
- 4
About 25 minutes before meat is ready, rinse rice and bring to a boil with 300 ml water.
Cover, cook on low 15 minutes and rest off heat 10 minutes. Drain the meat, reserve broth and cool meat on a shallow tray for 15 minutes.
- 5
Chop cooked meat and vegetables to about 5 mm.
Mix with rice, chopped scallions, parsley and 150 ml reserved broth. Filling should be moist without free liquid.
- 6
Load casing onto a clean sausage stuffer and fill loosely.
Twist into 15 cm links and tie the ends. Finish stuffing within 20 minutes and refrigerate any waiting filling.
- 7
Poach links in fresh water held at 80°C for 15 to 20 minutes, until the center reaches 74°C; do not boil hard.
Serve what is needed and immediately refrigerate the rest in a single layer in shallow containers.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Louisiana Boudin Sausage
Hank Shaw · Checked: 2026-09-26
- Natural Hog Casings Preparation
The Sausage Maker · Checked: 2026-09-26
- Safe minimum internal temperatures
FoodSafety.gov · Checked: 2026-09-26
- Four Steps to Food Safety
FoodSafety.gov · Checked: 2026-09-26
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Dirty Rice
onion, celery
Red Beans and Rice
onion, celery
Natchitoches Meat Pies
onion, green bell pepper