How to Make Homemade Boudin – Easy Cajun Sausage Recipe
How to Make Homemade Boudin – Easy Cajun Sausage Recipe
This authentic Louisiana boudin recipe blends pork, rice, liver, and Cajun seasoning into one bold and flavorful sausage. It’s easy to make at home and doesn’t require a smoker — just some patience and a love for true Southern food. Whether you’re stuffing links or rolling patties, this boudin delivers big flavor and freezer-ready goodness.
🧂 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 (whites and greens separated)
- 6 cups Long-Grain White Rice, cooked separately
- Sausage Casings (32–35mm)
🔪 Instructions
- Simmer the Meats: In a large pot, combine pork, chicken livers, onions, bell peppers, and celery. Add garlic, 4g cayenne, 8g black pepper, and Cajun seasoning. Pour in 6 quarts of water and bring to a boil. Reduce to a simmer and cook for ~3 hours until the pork is fall-apart tender.
- Grind It Down: Reserve 4 cups of the broth. Using a coarse grinder, grind the pork, livers, and vegetables together. Add 1 bunch parsley and half the green onion tops during grinding.
- Mix with Rice: In a large mixing bowl or tub, fluff the cooked rice and combine it with the ground mixture. Add remaining seasonings and parsley. Slowly mix in broth until the mixture is sticky and holds when formed into a ball.
- Stuff the Casings: Load the mixture into natural casings using a sausage stuffer. Twist into links and refrigerate overnight to let flavors meld.
- Store or Freeze: Uncooked boudin keeps for up to 2 days in the fridge. For longer storage, lay flat to freeze, then vacuum seal.
• Electric Meat Grinder – essential for breaking down meats and veggies evenly
• 5 lb Sausage Stuffer – perfect for small batch boudin at home
• 15 lb Sausage Stuffer – great for big-batch cooks and prep day sessions
📄 Download the Printable Recipe
🎥 Watch the Full Boudin Process
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💬 Final Thoughts
This homemade Cajun boudin sausage recipe proves you don’t need a smoker to make something unforgettable. It’s bold, comforting, and built for sharing — or freezing for later. Whether it’s your first time or your family tradition, we hope this guide helps you master it your way. Let us know how it turned out in the comments!
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🌶️ Got Boudin Questions, Sha?
Can I make boudin without a sausage stuffer?
Yep! If you don’t have casings or a stuffer, just roll the mixture into patties or form boudin balls. Pan-fry 'em or bake 'em — still tastes great.
Can I freeze boudin?
Absolutely. Lay uncooked links flat in the freezer until firm, then vacuum seal. When you’re ready, thaw and steam or pan-fry until heated through.
What if I don’t like liver?
No problem. You can swap the chicken livers for extra pork or cooked chicken thigh for a milder flavor — it’ll still hold together and taste amazing.
How do I cook boudin once it’s stuffed?
Boudin is fully cooked — so just steam it, grill it gently, or pan-sear it to heat through. Be careful not to burst the casing!
