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Cajun Boudin Sausage

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PREP TIME
45 min
COOKING TIME
120 min
TOTAL TIME
165 min
SERVINGS
18 servings
Dinner Southern
Cajun Boudin Sausage
Ingredients
  • 2 1/2 pounds boneless pork shoulder, cubed
  • 1 pound pork liver, cut into pieces
  • 8 cups water, divided
  • 2 cups uncooked white rice
  • 1 1/4 cups green onions, chopped
  • 1 cup chopped onion
  • 1 cup chopped fresh parsley
  • 1 medium red bell pepper, chopped
  • 1/2 cup minced celery
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon minced garlic
  • 4 teaspoons salt
  • 2 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 4 feet 1 1/2 inch diameter hog casings
Instructions
1
Combine the pork shoulder and liver in a large saucepan, taking care not to overcrowd it. Next, add 4 cups of water and put the saucepan over medium-high heat to bring it to a boil. Once boiling, gradually reduce the heat to medium-low and cover the saucepan with a lid. Continue to simmer until the pork is tender, which should take around 1 1/2 hours.
2
In a separate saucepan, combine the remaining 4 cups of water and rice. Put this saucepan over medium-high heat to bring it to a boil, then reduce the heat to medium-low and cover. Simmer until the rice is tender and has absorbed most of the liquid, which should take around 20 to 25 minutes. Set this saucepan aside for now.
3
Using a slotted spoon, transfer the cooked pork to a cutting board and let it cool down.
4
Now, take the time to chop up some green onions, onion, parsley, bell pepper, celery, cilantro, and garlic. Add these to the simmering pork broth and season with salt, cayenne pepper, black pepper, and pepper flakes. Continue to simmer until the onion is tender, which should take around 5 to 7 minutes.
5
Meanwhile, use a meat grinder with the coarse plate attachment to grind up the cooled pork. Add this ground meat back into the vegetable mixture and cook, stirring frequently, until most of the liquid has evaporated. This should take around 10 minutes.
6
Next, stir in the cooked rice and let this mixture cool down.
7
While the meat mixture is cooling, take some sausage casings and rinse them inside and out with plenty of warm water. Keep these casings in a bowl of warm water until you're ready to stuff them.
8
Once the sausage mixture has cooled down enough to handle, take it out of the bowl and start stuffing it into the prepared casings using a sausage stuffer. Make sure to prick these sausages with a needle every 4 to 6 inches.
9
Now, bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a gentle simmer, then carefully add the sausages and cook them gently until they're hot on the inside, firm to the touch, and plump in appearance. This should take around 5 minutes.
10
Serve these sausages immediately