How to make Boudin - Cajun stuffed Blood Sausage - PoorMansGourmet

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.

Chop green onion, parsley, and garlic for the boudin recipe.

Chop red onion, celery, bell peppers, and jalapeno pepper; add to the mix.

Cut open raw andouille sausage links and peel out the meat; add to a hot pot and mash up.

Cook the meat thoroughly in the pot.

Add butter to the pot and let it melt.

Add all the chopped veggies to the pot and sauté them.

Add clam juice and a little red wine to the pot.

Add liver to the mixture to make blood sausage.

Top off the mixture with broth (vegetable or chicken) and stir.

Add dry ingredients: salt, black pepper, chili powder, and cayenne; also add Worcestershire sauce.

Cover the pot and let the mixture simmer for about 30 minutes.

Blend the mixture to thin it out a bit.

Strain out the liquid and reserve it for cooking the rice.

Rinse the rice and fill it with the reserved broth, ensuring the liquid reaches the first knuckle when touching the rice.

Add the cooked rice to the meat mixture.

Stuff the boudin mix into hog casings using a meat grinder with a horn attachment, tying off the ends securely.

Leave a couple of inches of casing when pulling it off and tie it off like a balloon.

Cook the boudin immediately or let it marinate in the refrigerator for a few hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary