Boudin
Boudin Cajun sausage is a southern delicacy made of pork, rice, onions, green peppers, Cajun spices and a mix of whatever the sausage maker has in mind that particular day. Boudin can be stuffed into casings or made into balls. It can be smoked, grilled or deep fried. A versatile concoction that will surely make your southern comfort food favorites list.
Servings: 6 pounds
Calories: 739kcal
Ingredients
- 3 pounds pork shoulder
- 1 pound bacon ends and pieces
- 1 1/4 pounds ground venison
- 3/4 pound beef liver
- 1/4 cup olive oil
- 1 large onion diced
- 2 celery stalks diced
- 2 cloves minced garlic
- 2 jalapeños minced
- 1/2 cup Blackened Seasoning
- 2 tablespoons black pepper
- 4 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- 2 cups cooked rice
- hog casings
Instructions
- Cook diced onion, celery, garlic and jalapeños in olive oil over medium heat until onions just start to brown. Set aside.
- Grind pork shoulder with bacon ends and pieces through the large grinder plate.
- Add ground pork, venison and liver and mix together. Grind with large grinder plate.
- In a small bowl, combine blackened seasonings, black pepper, salt, and red pepper flakes together.
- Mix into ground mixture.
- Cook ground mixture in a large skillet over medium- high heat, stirring often until well browned. Stir in cooked vegetables and cooked rice.
- Place on a sheet pan and refrigerate until cool.
- Soak hog casings and rinse thoroughly.
- Place hog casings on sausage stuffer and add meat and rice mixture, filling casings.
- Tie ends and twist casings to make links.
- Place on a baking sheet and refrigerate overnight.
- Heat grill or smoker to 300.
- Smoke sausages for 1 hour. Remove from heat and serve immediately.
Notes
For Boudin Balls
- Follow the same method but instead of stuffing into casings, boudin can be made into balls and smoked or deep fried.
- It seems like the mixture will not hold together but it does.
- Form Boudin into balls using a 1/4 cup measure. Press mixture firmly between your palms to form a ball shape.
- Grill or Smoke Boudin Balls: Place boudin balls on a grill pan. Grill or smoke at 300° for 45 minutes to 1 hour.
- Deep Fry Boudin: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko.
- Deep Fry in 4 cups vegetable oil at 350° for about 2 minutes or until breading is lightly browned. Drain on paper towels lining a baking rack.
Nutrition
Serving: 1g | Calories: 739kcal | Carbohydrates: 13g | Protein: 61g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 27g | Cholesterol: 298mg | Sodium: 4524mg | Fiber: 1g | Sugar: 1g