📝 About This Recipe
A cornerstone of Louisiana’s legendary 'Cajun Microwave' culture, this Boudin Blanc is a savory, soul-warming blend of tender pork shoulder, creamy liver, and perfectly cooked long-grain rice. Infused with the 'Holy Trinity' of aromatics and a kick of cayenne, this sausage is steamed to perfection rather than smoked, resulting in a moist, spreadable texture that defines comfort food in the Bayou. Whether squeezed from the casing onto a saltine or grilled for a snap, it is a true celebration of French-Acadian heritage.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Pork Shoulder (Boston Butt) (cut into 1-inch cubes)
- 1/2 pound Pork Liver (cleaned and sliced)
- 6 cups Water (or enough to submerge meat)
- 2 large Yellow Onion (roughly chopped)
- 3 stalks Celery Stalks (chopped)
- 6 cloves Garlic Cloves (smashed)
The Rice and Seasoning
- 6 cups Long-Grain White Rice (cooked and cooled)
- 1 bunch Green Onions (finely sliced (green and white parts))
- 1/2 cup Fresh Parsley (finely chopped)
- 1 tablespoon Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Cayenne Pepper (for that signature Cajun heat)
Casings
- 10 feet Hog Casings (rinsed and soaked in warm water)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the cubed pork shoulder, pork liver, chopped yellow onions, celery, and garlic. Cover with water.
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2
Bring the pot to a boil over high heat, then reduce to a simmer. Cook uncovered for about 60-75 minutes, or until the pork is very tender and falling apart.
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3
While the meat cooks, prepare your rice if you haven't already. Ensure it is fluffy and fully cooled before the mixing stage.
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4
Once the meat is tender, strain the mixture, but be sure to reserve at least 2 cups of the highly flavorful cooking liquid (the 'pot likker').
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5
Using a meat grinder fitted with a medium die (1/4 inch), grind the cooked pork, liver, and boiled vegetables into a large mixing bowl.
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6
Add the cooked rice, sliced green onions, chopped parsley, salt, black pepper, and cayenne pepper to the ground meat mixture.
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7
Gently fold the ingredients together by hand. Gradually add the reserved cooking liquid, 1/2 cup at a time, until the mixture is very moist and slightly sticky, but not soupy.
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8
Taste the mixture! This is your last chance to adjust the salt or cayenne before stuffing. It should be highly seasoned as the rice absorbs flavor.
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9
Slide a length of the prepared hog casing onto the nozzle of a sausage stuffer. Knot the end of the casing.
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10
Slowly stuff the mixture into the casings. Do not overstuff; you want them firm but pliable so they don't burst when heated. Twist into 6-inch links.
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11
To cook, place the links in a steamer basket over simmering water for 10-15 minutes until the casings are translucent and the interior is hot.
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12
Alternatively, you can gently poach them in hot (not boiling) water or brown them in a skillet with a little oil for a crispy exterior.
💡 Chef's Tips
Don't skip the liver; it provides the essential earthy depth and creamy bind that defines authentic boudin. Always use cold rice to prevent the mixture from turning into a gummy paste. If you don't have a sausage stuffer, you can serve the mixture as 'Boudin Balls' by rolling them in breadcrumbs and deep frying. Be generous with the green onions and parsley; they provide the 'green' freshness that cuts through the rich pork fat. Prick the casings with a small needle before steaming to allow steam to escape and prevent bursting.
🍽️ Serving Suggestions
Serve hot with a side of saltine crackers and a dab of yellow or Creole mustard. Pair with a cold Louisiana lager or a crisp Abita Amber to balance the spice. Enjoy as a breakfast side alongside fried eggs and buttered grits. Slice and grill the links to serve on a toasted bun with pickled peppers. For a true Cajun experience, eat it 'on the go' by squeezing the filling directly from the casing.