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Boudin

Source of Recipe

From "The Complete Cajun Cookbook" by Ryan Boudreaux


Recipe Introduction

"Boudin (sausage in French) is traditional pork and rice-based Cajun sausage. Boudin is not readily available in stores outside Louisiana, but you can find online sources if you don't want to make your own. Serve with your favorite egg dish for a complete meal."

List of Ingredients

â—¦  1 pound pork shoulder, cubed
â—¦  ½ pound pork liver, cubed
â—¦  1 teaspoon kosher salt
â—¦  1 teaspoon freshly ground black pepper
â—¦  1 cup chopped and 1 cup thinly sliced yellow onion (2 cups total), divided
â—¦  1 bunch scallions, green parts only, divided
â—¦  1 bunch chopped fresh parsley, divided
â—¦  3 cups cooked white rice
â—¦  1 ½ teaspoons Cajun seasoning
â—¦  Sausage casings, soaked in cold water to cover
â—¦  2 tablespoons unsalted butter


Recipe

In a 3-quart pot, combine the pork shoulder and liver with the salt and pepper; then cover with water. Bring to a boil; then reduce to a simmer and cook for about 1 hour, until the meat falls apart. Remove the meat and allow it to cool. Reserve the broth.

Using a meat grinder or food processor, grind the boiled meat and liver, *chopped* onion, half the scallions, and half the parsley until you have a ground meat consistency.

In a large bowl, combine the ground meat mixture with the rice, Cajun seasoning, the remaining scallions, the parsley, and enough of the reserved broth to make a moist dressing. Stuff the dressing into sausage casings using a sausage stuffer.

In a 12-inch cast iron skillet, melt the butter over medium heat. Add the *sliced* onion, and sauté for about 5 minutes, until tender. Add the boudin; cook until browned on all sides and the internal temperature is 165° F.

Serves 6