If you have the right equipment this homemade boudin recipe can be made so easily - mostly with some practice but as with anything like this, it makes it so much more enjoyable if you make it yourself.
Cajun boudin sausage is made from pork meat (a roast usually) and liver, with cooked rice and seasonings and pretty much anything else you think would go well.
It's a staple in our home as one of our favorite Cajun recipes, my son absolutely loves it and has to have it at least one a week.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- How to store leftovers
- More boudin recipes I think you'll love
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Homemade Boudin Recipe
- 💬 Comments
What makes this recipe so yummy
- Making your own sausage means you have the flexibility to add to it just whatever you darn please. You prefer it spicier, then hey - it's your sausage! You don't like liver - that's fine - just leave it out.
- There's something that is so satisfying when you make something like this yourself. It's like that achievement satisfaction - like when you finish a jigsaw puzzle, or a yard project.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Step 7: Cook per your preference.
Hint: Soak the sausage casing in water for an hour before using them. Pass water through the casing too to wash out the salt but also to help form the casing before stuffing it.
Recipe variations and substitute ideas
- Cajun Seasoning - add some Cajun seasoning or Creole seasoning.
- Chicken Livers - instead of pork liver chicken liver is also great.
- Bread crumbs - Some people add bread crumbs to their boudin.
- Dirty Rice - add dirty rice to sausage casing for a quick and easy boudin.
- Hot Sauce - add some Tabasco hot sauce for a little extra heat and flavor.
- Pork Chops - use up your leftover pork chops.
- Saltine Crackers - like with the bread crumbs
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Necessary gear: Equipment
You will definitely need a meat grinder and sausage stuffer attachment to make this boudin recipe. There are some old fashioned ways to manage without, but I can't attest to them and to be honest, I like my gadgets.
I have some affiliate links in the recipe card at the bottom of this post for the type of equipment I use to make my boudin.
How to store leftovers
Once you have formed your boudin sausage, if you're not cooking it right away you'll need to refrigerate it in an airtight container for up to 4 days.
Once cooked it should then be stored the same way for up to 4 days. With some paper towels works well to stop the moisture forming.
Boudin freezes very well - store in a freezer safe container for up to 6 months.
More boudin recipes I think you'll love
Mel's kitchen notes
It's such good stuff - make extra of the boudin mixture and store for later. You could make boudin balls, stuff mushrooms with it, stuffed bell peppers (I could go on!)
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
This boudin recipe is a cooked boudin sausage, although for best results you'll want to grill it to sear that sausage casing and make it nice and crispy. Some boudin sausage though you'll buy is raw so make sure you check.
This is why we reserve some of the cooking liquid, to make sure the mixture of pork and other goodies are nice and moist before stuffing the sausage. It may seem almost too moist but trust me, this recipe gives the perfect boudin sausage!
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Homemade Boudin Recipe
Video
Ingredients
- 2-½ Pounds Pork Shoulder Roast chopped into 1" cubes
- 1 Pound Pork Liver rinsed
- 2 Quarts Chicken Broth
- 1 Each Yellow Onions chopped
- 4 Cloves Garlic chopped
- ½ Each Green Bell Pepper deseeded and chopped
- 2 Ribs Celery chopped
- 1 Cup Fresh Parsley chopped and divided
- 1 Cup Green Onions chopped and divided
- 4 Each Bay Leaves
- 6 Cups Long Grain Rice cooked
- 1 teaspoon Dried Oregano
- 4 teaspoons Salt
- 2 teaspoons Cayenne Pepper
- 1-½ teaspoons Black Pepper
- Sausage Casings
Instructions
- Add the chopped pork roast, the rinsed livers, onions, garlic, bay leaves, bell pepper, celery, ½ cup of the green onions and ½ cup of the parsley into a heavy bottomed pot (I like a Dutch Oven for this).2-½ Pounds Pork Shoulder Roast, 1 Pound Pork Liver, 1 Each Yellow Onions, 4 Cloves Garlic, ½ Each Green Bell Pepper, 2 Ribs Celery, 1 Cup Fresh Parsley, 1 Cup Green Onions, 4 Each Bay Leaves
- Pour in the chicken broth, cover and bring to a boil. Reduce to a simmer and cook for about 2 hours (no less).2 Quarts Chicken Broth
- Remove the bay leaves then using a slotted spoon remove the ingredients to a tray to allow to cool. Reserve 1-½ Cups of the broth for later.
- Once cooled, push through a meat grinder using a ¼" die, into a large mixing bowl.
- Add the cooked rice, oregano, salt, cayenne, pepper, remaining green onions and parsley. Mix well until combined. Stir in most (if not all) of the reserved broth. The mixture should be nice and moist.6 Cups Long Grain Rice, 1 teaspoon Dried Oregano, 4 teaspoons Salt, 2 teaspoons Cayenne Pepper, 1-½ teaspoons Black Pepper
- Place a sausage casing over a pipe being used to form your sausages and push the mixture through to form your sausages. Twist and tie.Sausage Casings
- Cook the sausage per your favorite method.
Notes
Nutrition
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Jordan says
that set bs is not boudin