Cajun Boudin

How to Cook Cajun Boudin

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1. Put the pork, liver, onions, green pepper, celery and garlic in a large pot. Cover with water and simmer for 45 minutes until the pork is very tender. Drain, keeping 100 ml of the liquid.

   Mark done Start 45 min timer

2. Grind the meat and vegetables through a coarse mincer disc. Mix with the rice, cayenne, spring onions, parsley, salt and pepper, loosening with the reserved liquid.

   Mark done

3. Taste and adjust the seasoning. Stuff loosely into the casings using a sausage stuffer and tie off at 15 cm lengths.

   Mark done

4. Poach in water just below a simmer for 15 minutes. Serve hot.

   Mark done Start 15 min timer

Related guide: Choosing rice.

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Things to Watch For

1. Do not overstuff the casings; the rice expands as it warms.
2. Keep the water below a simmer so the casings do not burst.
3. Pierce any air pockets with a pin before poaching.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good to Know About Cajun Boudin

Boudin is a sausage you eat with a spoon as often as a knife. The filling of pork, liver and rice is soft, spicy and moist rather than firm and sliceable, and it is traditionally squeezed straight from the casing.

The pork shoulder and the liver are simmered together with onion, green pepper and celery until tender, then ground coarsely. Liver gives a mineral depth and should be about a fifth of the meat; any more and it dominates. The meat is mixed with cooked rice, cayenne and fresh spring onions and parsley, which keep it from tasting heavy.

Taste the mixture before stuffing. It should be seasoned more strongly than seems sensible, since the rice dilutes it. Poach the finished sausages gently in water just below a simmer for 15 minutes; a boil splits the casings. Keep any filling left over to eat from a bowl. Serve it warm with crackers, mustard and a cold drink, and eat any broken pieces straight from a spoon.

What to Serve It With

Saltine crackers · Pickled okra · Hot sauce · Cold beer

Sides from the same cuisine on this site: Buttermilk Biscuits, New York Bagels, Skillet Cornbread.

Keeping Cajun Boudin

Keeps in the fridge for 3 days and freezes for up to 2 months. Reheat in simmering water.

Cajun Boudin Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.

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