Homemade Cajun Boudin Sausage | How to Make Boudin 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.

Prepare the casing by soaking it in water for 30 minutes.

Cut the pork shoulder and liver into chunks for grinding.

Cook the rice according to package instructions until tender.

Heat a skillet over medium heat and sauté onions, bell pepper, celery, and garlic until softened, about 5-7 minutes.

Combine the ground pork, liver, cooked rice, sautéed vegetables, green onions, parsley, and seasonings in a large bowl.

Mix thoroughly until well combined, ensuring even distribution of ingredients.

Stuff the mixture into the casing using a sausage stuffer or funnel, being careful not to overfill.

Twist the sausages into 6-8 inch links and tie off the ends with kitchen twine.

Bring a large pot of water to a boil and reduce to a simmer.

Add the sausages to the simmering water and cook for about 30-40 minutes until firm.

Remove the sausages from the water and let them cool slightly before grilling or pan-frying.

Grill the sausages over medium heat for 5-7 minutes until browned and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary