Louisiana-Style Boudin Sausage

Name: Louisiana-Style Boudin Sausage
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 18 servings
Cuisine: Cajun and Creole, Southern Recipes
Ingredients: 1.5 tsp Black Pepper; 2.5 lb Bone-In Pork Shoulder Butt Roast; 2.5 tsp Cayenne Pepper; 0.5 cup Celery; 2 tbsp Cilantro Salsa; 1 cup Fresh Parsley; 1.25 cups Green Onion; 1 lb Liver; 1 tsp Minced Garlic; 1 cup Onion; 1 whole Red Bell Pepper; 0.5 tsp Red Pepper Flakes; 4 tsp Salt; 4 whole Sausage Casings; 8 cups Water; 2 cups White Rice

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 Low-Carb Low-Sodium Gluten-Free

Louisiana-Style Boudin Sausage is rich and peppery, blending tender pork shoulder and liver with fluffy rice and fresh herbs for a deeply seasoned bite. Cayenne and black pepper bring a warm heat balanced by green onion and parsley, perfect for tailgates, game day spreads, or a cozy dinner with mustard and crackers. Serve it hot from the pot or grilled for extra snap.

Prep45 mins
Cook2 hrs
Serves18
DifficultyHard

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

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

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

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

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

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

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.