|From Nola Cuisine|
**UPDATE** My latest Boudin Recipe complete with PHOTOS!
The commonly known Louisiana Boudin (BOO-dahn) is Acadian through and through, traditionally made as a way to stretch the meat after a Boucherie, to feed more mouths. There are two varities, Boudin Blanc, commonly just refered to as “Boudin”, and Boudin Rouge, which is becoming very difficult to find. It is made in a similar fashion but with fresh pig’s blood. Believe me, if I ever get my hands on some fresh pig’s blood, you will definately see a Boudin Rouge recipe on this site.
In Cajun country there are as many Boudin recipes as there are cooks, most using basically the same ingredients, in different proportions. You can find Boudin sold just about anyplace along the road that has a roof (probably some without.) Gas stations, shops, you name it, they will most likely have a sign that says “Hot Boudin”.
The old Creole versions were more along the lines of the traditional French, made with meats and fowl and a panada (bread and cream) as a binder (To see a more traditional French version of Boudin Blanc, see my friend Carolyn’s recipe at 18thC French Cuisine). The Acadians use(d) rice, something that was/is plentiful in South Louisiana.
I make mine with lots of green onions and parsley, also Louisiana staples, and the mark of a good Boudin. A lot of recipes will just make basic rice, cooked in water. That just doesn’t make sense to me, so I like to use the Pork cooking liquid to cook my rice, utilize all of that flavor. You could use leftover cooked rice in this recipe, but I prefer to make fresh. You can stuff Boudin into casings as I’ve done here, or shape into Patties or Balls for pan frying. I also like to get some thick Pork Chops and stuff them with Boudin. Boudin is great for breakfast, or for lunch with saltine crackers and a cold beer. The recipe:
Cajun Boudin Sausage Recipe
1 1/2 lbs Pork Steak
1/2 lb Very Fresh Pork liver (not frozen), rinsed
1 Medium Onion, Coarsely chopped
3 Garlic Cloves
2 Bay Leaves
1 Sprig Fresh Thyme
Water to cover by 1 inch
Kosher Salt and Black Pepper
2 Cups Uncooked Long grain Rice
1 Bunch Green Onions, thinly sliced
1/2 Cup Finely Chopped Italian Parsley
Cayenne to taste
Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season 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 the broth.
Grind the meats and cooked onion and garlic while they’re still hot, you could also chop this by hand.
For the Rice:
In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
Stuff into prepared hog casings (instructions on how to link homemade sausage), or form into patties or balls for pan frying. This also makes a great stuffing.
To heat the stuffed Boudin sausages, 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. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.
Other recipes for Sausages and Seasoning Meats at Nola Cuisine:by