Boudin (boo-deh’) PDF Print E-mail
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So many of you have heard of Cajun boudin sausage, but have never had the opportunity to try it.  If you do prepare the recipe, you'll have a whole new appreciation for the labor that goes into this popular Cajun treat.  Oh! And it's equally delicious served cold or at room temperature.  I've enjoyed it cold with breakfast the next morning. . .


  • 5 pounds fresh pork shoulder
  • 2 pounds pork liver
  • Water to cover
  • 10 whole black peppercorns
  • 2 tsp salt
  • 2 large onions, halved
  • 5 cloves garlic, crushed
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp black pepper, freshly ground
  • 2 tsp Tabasco sauce
  • 1 tsp onion powder
  • 8 cups cooked white rice, short grain
  • 1 package sausage casings
  • 1 gallon simmering hot water
  • 1 tsp salt
  • Directions:

    1. Place pork shoulder and liver into large stockpot and cover with cold water; bring water to boil over high heat, then reduce to simmer
    2. Add black peppercorns, 2 tsp salt, onions, garlic; cover and simmer over low heat for 3 ½ to 4 hours; remove from heat, allow pot to cool for 10 minutes, then remove meat, onions, and garlic; reserved liquid
    3. De-bone pork shoulder; grind meat, liver, onions, garlic together into large mixing bowl
    4. Season with 1 tsp salt, cayenne pepper, black pepper, Tabasco, onion and garlic powder; mix together well
    5. Add rice to meats and blend together; if too dry, add enough stock to moisten mixture well
    6. Stuff mixture into casings and tie knot every foot
    7. Place stuffed casings into simmering hot water for 5-10 minutes to “uniform” it throughout the casings
    8. Serve boudin hot or fry in bacon drippings or butter until boudin is warm throughout

    Makes about 10 pounds of sausage