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| From Homemade Boudin |
I did a bit of a Louisiana Charcuterie tour on my last trip to Louisiana with Boudin, Andouille and Hogshead Cheese being the primary focus. When I’m home in the Detroit area and dreaming of Louisiana, Boudin is one of the things I miss most. So I have to make my own.
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| From Homemade Boudin |
For my latest batch of Boudin, I used the very minimally processed Cajun Grain Brown Jasmine Rice that I spoke about in an earlier article. I love the texture and real rice flavor that it adds to the finished product!
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| From Cajun Grain Rice – Kinder, Louisiana |
I like just enough liver flavor in my Boudin, without it being over powering, be sure to only use fresh pork liver, and lots of green onions and parsley!
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| From Homemade Boudin |
Here is the recipe:
Boudin Recipe
2 1/2 lbs Pork Butt
1/2 lb Fresh Pork liver (not frozen), rinsed
1 Medium Onion, chopped
3 Garlic Cloves, chopped
2 Bay Leaves
1 Bundle of Fresh Thyme, tied
Water to cover by 2 inches
Kosher Salt and Black Pepper
1 tsp Cayenne, or to taste
6 Cups cooked Cajun Grain Brown Jasmine Rice
1 Cup Green Onions, thinly sliced
1 Cup Italian Parsley, finely chopped
Hog Casings (if using)
Cut the pork and liver into 2 inch pieces and place in a Dutch Oven, along with the onion, garlic, thyme, and bay leaves.
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| From Homemade Boudin |
Cover with cold water by 2 inches. Season the water well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve some of the broth.
Run the cooked meat and vegetables (while they’re still hot) through a meat grinder or food mill, or you could chop this by hand.
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| From Homemade Boudin |
Combine the cooked rice with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne. Add some of the reserved cooking liquid to make sure that the finished product is very moist, bearing in mind that the rice will absorb much of the liquid as it sits.
Spread the mixture on a sheet pan and place in the refrigerator to cool.
When the mixture is cool, stuff into prepared hog casings, or form into patties or balls for pan frying. Boudin also makes a great stuffing. Here is a pick of my Boudin Stuffed Barbecue Pork Chops!
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| From Homemade Boudin |
To heat the stuffed Boudin links either poach them in water between 165-185 degrees F or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. Boudin is also phenomenal smoked!
Makes 4 1/2 to 5 pounds.
Related Posts:
Andouille Sausage Recipe
Tasso Recipe
Chaurice Sausage Recipe
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Hey Danno,
Thanks a bunch for your work here – I’ve got some great inspiration from some of your recipes. I’m a Louisiana native living in North Carolina so I know what its like not being able to find the things you love from back home.
I just made some boudin for the first time this past weekend. I have to say that I was a little upset with the outcome. Most recipes I’ve seen seem to be about the same ratio of rice to meat (usually 1 cup per pound) – so this part was good. My problem is that I think I used too much liver. My meat mixture was about 2/3rds boston butt and 1/3 liver. I’m thinking of cutting it way down next time…or even possibly eliminating it. My question to you would be: Have you ever made boudin without liver? Can you achieve the same taste without it? On that note, I’ve seen some exotic spices in some boudin recipes like Mace, Allspice, ground Cloves, etc….have you ever tried any of these?
Looking forward to hearing back from you. By the way, I make a lot of andouille and you are doing it right my man!
– Charlie
Hey Charlie,
Good to hear from you, and thanks for your kind words, I’m glad that you’ve gotten some use from this site! To answer your questions, no, I personally have never tried making Boudin without liver. While I don’t like too much liver flavor in my Boudin, in my humble opinion, that organ meat flavor does need to be in there to some degree. As far as the exotic spices, it’s not my preference, but I’ve never actually tried it, so who knows? It may be great! What I would do is experiment with these new ideas in a small batch, then if you hate it, no big loss!
Danno
Hi and thanks for the great recipies.
Would it be feasable ho have a link where one could just download the recipe and not use up the ink for 4 pages of unneeded printing? I usualy end up hand copying them and then printing them out for my recipe book.
Thanks,
Hank
Thanks
OMG…your posts make me miss New Orleans so bad. I wanna be back in my Southern Comfort:). Thanks for sharing! I never thought about making the Boudin myself! My hubby is gonna go crazy with delight when I make this!
Link up with me: JustSmiles82.blogspot.com
In regard to Charlie saying his “meat mixture was about 2/3rds boston butt and 1/3 liver”…the recipe here calls for a 1/6th liver (0.5 lbs) to 5/6th boston butt (2.5 lbs) ratio. That would explain why he seemed “a little upset with the outcome”. Gotta follow those directions man.
…and Hank, Ctrl+c and Ctrl+v are your friends. Just copy and paste what you want into a word doc and print that.