Homemade Boudin Recipe
Making homemade boudin sausage will bring your boudin knowledge up to a whole new level. The ability to tweak the seasonings etc to your own preference will make this the Perfect boudin sausage for you.
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
I like to use the natural hog casings when making my boudin sausage. Make sure you have allowed the casings to soak for long enough and rinse all that salt off there.
Push the casing all the way back up the tube, filling the casing can be tricky if you don't do this.
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Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 28g | Protein: 32g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 209mg | Sodium: 1449mg | Fiber: 1g | Sugar: 2g
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