📝 About This Recipe
A cornerstone of Cajun heritage, this Boudin Blanc is a savory, soul-warming sausage that blends tender pork shoulder, creamy liver, and perfectly cooked rice. Unlike its French cousin, the Louisiana version is punchy with green onions, parsley, and a signature kick of cayenne, creating a unique texture that is both hearty and delicate. It is a labor of love that represents the 'nose-to-tail' tradition of a rural boucherie, delivered straight to your kitchen.
🥗 Ingredients
The Meat & Aromatics
- 3 pounds Pork shoulder (cut into 1-inch cubes)
- 1/2 pound Pork liver (cleaned and sliced)
- 2 large Yellow onion (quartered)
- 3 pieces Celery stalks (roughly chopped)
- 6 pieces Garlic cloves (peeled and smashed)
- 6 cups Water (or enough to cover meat)
The Binding & Seasoning
- 6 cups Long-grain white rice (cooked and cooled)
- 1.5 cups Green onions (finely sliced (whites and greens))
- 1/2 cup Fresh parsley (finely chopped)
- 1 tablespoon Kosher salt (adjust to taste)
- 2 teaspoons Black pepper (freshly ground)
- 1.5 teaspoons Cayenne pepper (for authentic 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 pork shoulder, pork liver, quartered onions, celery, and smashed garlic. Cover with water by at least an inch.
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2
Bring the pot to a boil over high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the surface.
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3
Simmer the meat uncovered for 1.5 to 2 hours, or until the pork shoulder is incredibly tender and falling apart. The liquid should be reduced and flavorful.
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4
Using a slotted spoon, remove the meat and vegetables from the pot, reserving the cooking liquid (pot liquor). Allow the meat to cool slightly.
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5
Pass the cooked meat, liver, and boiled vegetables through a meat grinder fitted with a medium die. If you don't have a grinder, pulse in a food processor until it reaches a coarse, pebbly consistency.
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6
In a very large mixing bowl, combine the ground meat mixture with the cooked rice, green onions, and parsley.
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7
Season the mixture with salt, black pepper, and cayenne. Pour in 1 to 1.5 cups of the reserved cooking liquid to moisten. The mixture should be wet and sticky, but hold its shape when squeezed.
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8
Taste the mixture! This is your last chance to adjust the seasoning. It should be highly seasoned as the rice absorbs flavor.
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9
Prepare your sausage stuffer with the rinsed hog casings. Slowly feed the mixture into the casings, being careful not to overstuff, which can cause bursting during cooking.
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10
Twist the filled casing every 5-6 inches to create individual links. Prick any visible air bubbles with a sterilized needle.
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11
To cook, bring a pot of water to a gentle simmer (not a boil). Place the links in the water for 10-12 minutes to heat through and set the casing.
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12
Alternatively, you can steam the links for 15 minutes or brown them in a skillet with a touch of oil for a crispy exterior.
💡 Chef's Tips
Don't skip the liver; it provides the essential creamy texture and depth of flavor that defines boudin. Ensure your rice is slightly overcooked rather than al dente so it blends seamlessly with the meat. If the mixture feels dry, add more of the reserved 'pot liquor'—this is where all the concentrated flavor lives. When stuffing, leave a little slack in the casing to allow for expansion during the poaching process. If you don't want to use casings, you can form the mixture into balls, roll them in breadcrumbs, and deep fry them to make Boudin Balls.
🍽️ Serving Suggestions
Serve hot with a side of saltine crackers and a dollop of spicy Creole mustard. Pair with a cold Abita Amber beer or a crisp, dry Riesling to cut through the richness. Enjoy as a breakfast side alongside eggs and hot buttered grits. Slice and grill the links until the skin is snappy, then serve in a toasted French bread po'boy roll. Accompany with pickled okra or bread-and-butter pickles for a vinegar snap.