Louisiana-Style Boudin Sausage

1. 1

   Place the pork shoulder and liver in a large saucepan. Add 4 cups water and bring to a boil over medium-high heat. Lower the heat to medium-low, cover, and simmer until the pork is tender, about 1 1/2 hours.

2. 2

   Meanwhile, in a saucepan, bring the remaining 4 cups water and the rice to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Set aside.

3. 3

   Using a slotted spoon, transfer the pork to a cutting board; let it cool.

4. 4

   Stir the green onions, onion, parsley, bell pepper, celery, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and pepper flakes. Simmer until the onion is tender, 5 to 7 minutes.

5. 5

   Meanwhile, grind the cooled meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture and cook, stirring often, until the liquid has almost evaporated, about 10 minutes. Stir in the cooked rice and set aside to cool.

6. 6

   While the meat mixture cools, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff.

7. 7

   When the sausage mixture is cool enough to handle, stuff it into the prepared casings using a sausage stuffer. Prick the sausages with a needle every 4 to 6 inches.

8. 8

   Bring a large pot of salted water to a boil over high heat. Lower the heat to maintain a gentle simmer. Add the sausages and cook gently until hot inside, firm to the touch, and plumped, about 5 minutes. Serve immediately.

• Calories 288.83 kcal Moderate
• Protein 18.74 g Good Source
• Carbs 26.48 g Moderate
• Total Fat 11.66 g Moderate
• Saturated Fat 3.68 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 48.96 mg Moderate
• Sodium 115.05 mg Moderate
• Fiber 1.1 g Low Source
• Sugar 5.0 g Moderate
• Added Sugar 4.4 g Moderate
• Calcium 33.0 mg Low Source
• Iron 1.72 mg Low Source
• Potassium 212.18 mg Low Source
• Vitamin A 25.62 mcg_rae Low Source
• Vitamin C 13.45 mg Moderate
• Vitamin D 0.21 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅