How to Make Homemade Boudin - Easy to make Cajun Boudin Sausage Recipe

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is leaner and less expensive.

pork shoulder

🥗Healthier: turkey thigh

💰Cheaper: pork butt

Turkey thigh is lower in fat.

casing

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to use.

Rough chop 4 medium yellow onions, 4 green bell peppers, and 1 head of celery into large pieces.

Chop 4 bunches of green onions into small rounds, separating the green tops from the onion part.

Chop 2 bunches of parsley, reserving one bunch for later.

Heat a pan and place an 8-pound pork butt fat side down to create grease for the vegetables.

Add the chopped onions, bell peppers, and celery to the pan and let them sweat.

Add the green onion tops, 2 tablespoons of minced garlic, 4 grams of black pepper, 4 grams of cayenne pepper, and 42 grams of salt to the pan and stir.

Add 1.25 pounds of chicken livers to the pan.

Pour in 6 quarts of water until it just covers the pork.

Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 2 hours until the pork is tender.

After 3.5 hours of simmering, remove the pork and vegetables from the pot and strain the liquid, reserving some for later.

Use a meat grinder to grind the pork and vegetables together on a coarse setting, adding half of the parsley and half of the green onion tops as you grind.

Once ground, add 6 cups of cooked rice to the mixture and hand mix it in while the ingredients are still warm.

Season the mixture with 2 tablespoons of cayenne pepper, kosher salt to taste, and black pepper to taste, adjusting to personal preference.

Add the remaining green onion tops and parsley to the mixture and mix thoroughly by hand.

Gradually add the reserved liquid until the mixture reaches a sticky consistency, about 4 cups total.

Prepare the sausage casings by rinsing and sliding them onto the sausage stuffer horn.

Pack the sausage stuffer with the mixture, ensuring to remove air pockets as you go.

Tie off the end of the casing once filled and prepare for cooking.

Cooking Techniques

Equipment Needed

Spice Level: