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.

Season the pork butts with Cajun seasoning, applying liberally all over.

Sprinkle a healthy dose of number 16 mesh black pepper over the pork.

Smoke the seasoned pork butts at 250 to 275 degrees Fahrenheit for about 3 hours.

Chop onions, green bell peppers, celery, and garlic cloves for the Cajun Trinity.

In a large 32-quart stock pot, sauté the chopped onions, bell peppers, celery, and garlic until softened.

Add chicken livers to the pot, using them instead of pork liver.

Cut the smoked pork into large chunks and add to the pot.

Add enough water to the pot to barely submerge the mixture.

Add Cajun seasoning to the pot, starting with a cup and adjusting to taste, then bring to a rolling boil.

Reduce heat, cover, and simmer for 1 hour.

Strain out the ingredients from the pot, reserving the cooking liquid.

Grind the mixture using a medium-sized grinder plate.

Mix in the pre-cooked rice, aiming for a 2:1 ratio of meat to rice.

Add some of the reserved fat and juices from the cooking process to the mixture.

Use a sausage stuffer to fill the casings, pushing out air bubbles as you go.

Pinch off the desired length of sausage and twist to link, alternating the direction of twists.

Let the sausages set in the fridge overnight before cutting into individual links.

Reheat the sausages using an air fryer for a nice snappy bite.

Cooking Techniques

Equipment Needed

Spice Level: