Boudin Sausage

4 1/2 pounds
  • 2 1/2 pounds pork butt, cut into 1-inch cubes
  • 1 pound pork liver, rinsed in cool water
  • 2 quarts water
  • 1 cup chopped onions
  • 1/2 teaspoon minced garlic
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 4 1/4 teaspoons salt
  • 2 1/2 teaspoons cayenne
  • 1 1/2 teaspoons ground black pepper
  • 1 cup finely chopped parsley
  • 1 cup chopped green onions tops, (green part only)
  • 6 cups cooked medium-grain rice
  • 1 1/2 -inch diameter, casings, about 4 feet in length
  • In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool

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4.9 10
I made this yesterday with my kitchen aid grinder and sausage stuffer attachment.  Thank you for this easy recipe. I made mine more spicy. My kitchen smelled so good even when the meat and vegetable were cooking. It was like being in a supermarket in Louisiana. item not reviewed by moderator and published
I assume this is 1 and a half hours and not  1 and 1/12th? item not reviewed by moderator and published
Can I make this minus the liver? I don't eat organs. Is there a substitute? item not reviewed by moderator and published
What if I don't put in casing? Is it necessary to poach the boudin after making? Can I eat it after making without poaching? Can I not poach and freeze and later heat in the microwave. Would appreciate an answer. item not reviewed by moderator and published
To make it easier I don't bother with the casings, I roll into balls and dust with flour. Then deep fry them to have Boudin balls like I could buy back home. I will freeze the left over balls and later take out enough out for a appetizer or side dish item not reviewed by moderator and published
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!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
.As others have indicated, this is pretty close to what you get in Louisiana, where you can expect some variation anyway. Serve with a good whole grain mustard like Zatarain's from Louisiana or similar. There is also a pretty decent recipe for boudin balls by Emeril on this site as well. One of the hallmarks of a good boudin is plenty of green onion, enough to ensure some in every bite, so be sure to keep that in mind, and don't be afraid to vary the porportions to suit your individual taste item not reviewed by moderator and published

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Recipe courtesy of Nancy Fuller