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Cajun Boudin

Source of Recipe

From "Acadiana Table" by George Graham


Recipe Introduction

"This is a basic starting point for exploring boudin. The key to boudin is the balance of ingredients: meat, liver, rice, and spice. You must experiment with different levels to find the proper ratio for your particular taste. Boudin balls can be rolled in cracker crumbs and fried. And boudin patties—one of my favorites—are perfect as a base for fried eggs at breakfast. Any way you try it, boudin is perfectly delicious."

List of Ingredients

â—¦  1 pork roast (4 pounds)
â—¦  1 pound pork liver
â—¦  2 large yellow onions, diced
â—¦  6 cloves of garlic, chopped
â—¦  2 cups cooked long-grain white rice
â—¦  ¼ cup Cajun seasoning blend
â—¦  1 tablespoon cayenne pepper
â—¦  1 cup diced green onions tops
â—¦  Kosher salt and freshly ground black pepper
â—¦  Dash of hot sauce


Recipe

Preheat the oven to 400° F. Place the pork roast in a heavy pot with a tight-fitting lid and fill the pot with water to a depth of 4 inches. Cover and roast the pork roast for 2 hours or until falling apart. Remove the pork from the pot, reserving the cooking liquid.

Fill a pot with water and bring to a boil over high heat. Add the liver and boil until well done, about 10 minutes.
Remove and drain on a paper towel-lined plate.

Put the pork, liver, yellow onions, and garlic in a food processor. Pulse until it reaches a smooth, yet chunky, consistency. (You will need to do this in batches.) Be careful not to overprocess to a pasty, mushy stage.

Incorporate the cooked rice in a ratio of about 80 percent meat mixture to 20 percent rice. Gradually add the reserved cooking liquid until the mixture is moist. Add the Cajun seasoning blend, cayenne, and green onions. Add salt, black pepper, and hot sauce to taste. Evenly incorporate the ingredients—using your clean hands is the most effective way.

Stuff the mixture into sausage casings using a sausage stuffer. Optionally, you can form the bulk boudin into patties. To keep the boudin warm without drying out, I suggest wrapping it tightly in aluminum foil and placing it into the ceramic bowl of a slow cooker set to warm with ½ inch of water in the bottom. If your boudin is not in a casing, then first wrap it in plastic wrap before wrapping it in foil. Boudin links should be eaten hot with an ice-cold beer and saltine crackers.

Serves 4 to 6