Easy Wild Pork Recipe! How To Make Boudin Sausage

pork shoulder

🥗Healthier: turkey

💰Cheaper: pork butt

Turkey reduces fat content while maintaining flavor.

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is leaner and more widely available.

sausage casings

🥗Healthier: collagen casings

💰Cheaper: no casing (for loose sausage)

Collagen casings are easier to handle for beginners.

Place the wild hog ham into a vessel.

Add aromatics: thyme, rosemary, celery, bay leaves, and cloves of garlic, roughly chopped.

Add about a quarter cup of cajun seasoning to season the water.

Submerge the ham completely in water.

Braise in a 325 degree oven for about four hours until fork tender.

Blanch pork liver in the braising liquid.

Grind the wild boar ham and pork liver using a meat grinder until well mixed.

Mix ground meat with blanched onion, celery, green onion, and leftover white rice.

Add cajun seasoning to taste, adjusting as necessary.

Add a few cups of the braising liquid to achieve a sticky consistency.

Taste the mixture to check for seasoning balance, adding more cajun seasoning if needed.

Load the boudin mixture into a sausage stuffer, ensuring no air is trapped.

Keep sausage casings in water to prevent drying out.

Tie a knot at the end of the casing close to the mixture.

Fill the casings slowly, maintaining tension to avoid air pockets.

Fill casings to about 10-12 inches long, aiming for half-pound links.

Smoke the boudin on a smoker for one hour, or steam it for at least 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level: