The Best Homemade Boudin Recipe: A Step-by-Step Guide to Cajun Perfection

Best Homemade Boudin Recipe

Ingredients:

• 8 lbs Pork Butt
• 1.25 lbs Chicken Livers
• 6 quarts Water
• 4 medium Onions, coarsely chopped
• 4 Bell Peppers, coarsely chopped
• 1 bunch Celery, coarsely chopped
• 2 tbsp Minced Garlic
• 4 tbsp Cajun Seasoning (or to taste)
• 60 grams Salt, divided
• 8 grams Cayenne Pepper, divided
• 15 grams Black Pepper, divided
• 2 cups Fresh Parsley, chopped, divided
• 4 bunches Green Onions, sliced (separate the whites and greens)
• 6 cups Long-Grain White Rice, uncooked (prepare according to package instructions)
• Sausage Casings 32-35mm

Instructions:

1. Prepare the Meat and Vegetables:

   In a large pot, combine the pork butt, chicken livers, onions, bell peppers, and celery.
   Cook over medium heat for a few minutes until the vegetables begin to soften.
   Add 4 grams of cayenne, 8 grams of black pepper, 2 tbsp minced garlic, and Cajun seasoning (Gator Shake or your preferred blend).
   Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat and simmer until the pork is tender and the meat begins to fall off the bone (about 3 hours).

2. Reserve Broth and Prepare the Meat:

   While the mixture is still hot, strain and reserve at least 4 cups of the cooking liquid for later use.
   Using a coarse grinder, grind the pork, chicken livers, and vegetables together. Add 1 bunch of chopped parsley and half of the green onion tops during the grinding process.

3. Combine with Rice:

   In a large mixing bowl or tub, combine the ground meat mixture with the 6 cups of prepared rice.
   Fluff the rice and thoroughly mix it with the ground meat until well incorporated.
   Add the remaining salt, black pepper, cayenne, and parsley. Taste and adjust seasonings to your preference.
   Gradually add the reserved cooking broth until the mixture reaches a sticky consistency that holds together when shaped into a ball.

4. Stuff the Casings:

   Stuff the boudin mixture into sausage casings using a sausage stuffer or a grinder.
   Once stuffed, link the sausages and refrigerate overnight to allow the flavors to meld.

5. Storage:

   Uncooked boudin can be stored in the refrigerator for up to 2 days or frozen for longer storage.
   To freeze, lay the sausages flat in the freezer for a few hours to firm up, then vacuum seal for optimal storage.

   • "Make sure the rice is fully cooked but not too soft, so it holds its texture in the sausage."
   • "If you don't have sausage casings, you can form the boudin into balls or use zip-top bags to make patties."

Enjoy your homemade boudin!