Cajun Boudin Sausage

Follow our step-by-step guide on how to make Cajun Boudin Sausage.

1. Step 1

   To start your delicious pork sausage journey, grab a large saucepan and toss in the cubed pork shoulder along with the pork liver.

2. Step 2

   Pour in 4 cups of water and set it over medium-high heat, bringing it to a lively boil.

3. Step 3

   Once it’s bubbling away, lower the heat to medium-low, cover the pot, and let it simmer gently for about 1 and a half hours, or until the pork is tender and flavorful.

4. Step 4

   While that’s happening, take another saucepan and bring the remaining 4 cups of water to a boil.

5. Step 5

   Add in your uncooked rice, then reduce the heat to medium-low, cover it up, and let it simmer for 20 to 25 minutes until the rice is tender and has absorbed all the liquid.

6. Step 6

   Once it’s done, set it aside to cool.

7. Step 7

   When the pork and liver are ready, use a slotted spoon to transfer them to a cutting board and let them cool down a bit.

8. Step 8

   Now, back to the saucepan with the simmering pork broth! Stir in the chopped green onions, onion, parsley, bell pepper, celery, cilantro, and minced garlic.

9. Step 9

   Season this vibrant mixture with salt, cayenne pepper, black pepper, and red pepper flakes, and let it simmer for about 5 to 7 minutes until the onions are tender and fragrant.

10. Step 10

    Once the meat has cooled enough to handle, grind it using the coarse plate of a meat grinder.

11. Step 11

    Add this flavorful ground meat to your vegetable mixture and cook it, stirring frequently, until most of the liquid has evaporated, which should take about 10 minutes.

12. Step 12

    Now, gently fold in the cooked rice and let the mixture cool down.

13. Step 13

    While that’s happening, rinse your hog casings thoroughly inside and out with warm water, keeping them submerged in a bowl of warm water until you’re ready to stuff them.

14. Step 14

    When the sausage mixture is cool enough to handle, it’s time to stuff it into the prepared casings using a sausage stuffer.

15. Step 15

    Don’t forget to prick the sausages with a needle every 4 to 6 inches to let steam escape during cooking.

16. Step 16

    Next, bring a large pot of salted water to a boil over high heat, then reduce it to a gentle simmer.

17. Step 17

    Carefully add the sausages and let them cook gently until they’re hot throughout, firm to the touch, and plumped up beautifully, which should take about 5 minutes.

18. Step 18

    Serve them up immediately and enjoy the fruits of your labor!.