Homemade Boudin Sausage
- 3 cups short grained rice, cooked and cooled
- 2 lbs pork shoulder, cut into 1 inch cubes
- 1 lb pork liver, cleaned and cut into large chunks
- 2 quarts water
- 1 and 1/2 cups coarsely chopped onion
- 1/2 cup coarsely chopped bell pepper
- 1/2 cup coarsely chopped celery
- kosher salt and black pepper to taste
- 2-4 tsp cayenne pepper, divided
- 3/4 cup fresh parsley, chopped, divided
- 3/4 cup green onion, white and green parts, divided
Boudin is a Louisiana staple that is prepared with pork and rice and spices, and is quite easy to make. It may be made into patties, balls or stuffed into sausage casings.
- In a large bowl add the cooked rice and fluff with a fork.
- In a large stock pot, combine the pork liver, 2 quarts of water, onion, bell pepper, celery, salt, cayenne and black pepper.
- Bring to a boil over high heat, then reduce heat to medium-low and simmer, uncovered until pork and liver are tender. About 1 and 1/2 hours.
- Remove from heat, drain and reserve 1 and 1/2 cups of broth.
- In a meat grinder or food processor, grind or if using a food processor pulse and liver with 1/4 cup parsley and 1/2 cup green onion. You should process in batches.
- In a large bowl, combine the pork mixture and rice, salt, cayenne, black pepper, remaining green onion and parsley and mix well.
- Add reserved broth, about 1/2 cup at a time, combining until mixture is moist but holds together when squeezed.
- Form into balls, patties or stuff into casings.
- If you are making balls, form into walnut size, dip into an egg wash and then into bread crumbs and fry in batches until golden brown.
- Sausage may be frozen for up to 3 months.