Boudin Sausage

Boudin Sausage

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IngredientsBoudin Sausage

  • 2 1/2 pounds pork butt, cut into 1 inch cubes
  • 1 pound pork liver, rinsed in cool water
  • 2 quarts water
  • 1 cup chopped onions
  • 1/2 teaspoons minced garlic
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 4 1/4 teaspoons salt
  • 2 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons ground black pepper
  • 1 cup finely chopped parsley
  • 1 cup chopped green onion tops, (green parts only)
  • 6 cups cooked medium – grain Rice
  • 1 1/2 inch diameter, sausage casings, about 4 feet in length


  1. In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, Bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon black pepper.
  2. Bring the liquid up to a boil and reduce to a simmer.
  3. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth.
  4. Using a meat grinder with a 1/4 inch dye, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together.
  5. Turn the mixture into a mixing bowl.
  6. Stir in the Rice, remaining salt, cayenne pepper, black pepper, parsley and green onions.
  7. Add the broth, 1/2 cup at a time, and mix thoroughly.
  8. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3 inch links.
  9. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.
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