Boudin Sausage

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This was outstanding. This was as close as you can get to liver pudding served in the south. I had to change the amount of butt roast in half or equal to amount of liver. Pork liver has a strong flavor but it is one I love. I recomend putting the green onion in a food proccesser. One other thing I would do different when I make again would be to fine grind liver and coarse grind the pork. When poaching sausage I also would recommend longer than 5 min, just be careful removing from water, lost one due tom the casing breaking.
Happy cooking!!!!!

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Made this with my wifes kitchen aid mixer grinder and sausage stuffer attachment. Turned out awesome! I kicked up the seasonings and heat to my taste, and it was just as good as the boudin I ordered from the Cajun Grocer for a lot less money!

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Thank you Emeril!! I no longer have to purchase my boudin sausage from Cajan Grocer. I found this recipe and have been making it for a few years now and I have to say it is amazing. I actually put boudin in my cornbread dressing. Give it a try.

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This is the real deal! I added more green onions and a little less parsley, but otherwise this is the authentic Cajun staple.

I doubled the recipe 'cuz heck, if you're gonna make boudin, you've gotta make a lot of it!

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This was my first time making boudin and it wasn't as hard as I thought it would be. The sausage came out very good.