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Cajun boudin sausage is made from pork meat (usually a roast) and liver, along with cooked rice, seasonings, and pretty much anything else you can think of.

  • 4 lbs pork meat (preferably pork shoulder), cut into small pieces
  • 2 lbs pork liver, cut into small pieces
  • 1 lb pork fat, cut into small pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked white rice
  • 1/2 cup green onions, chopped
  • 1/2 cup parsley, chopped
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp allspice
  • 2 cups chicken stock
  • Hog casings (enough for 12 sausages)
  1. Cook the pork meat, liver, and fat in a Dutch oven over medium heat until browned.
  2. Add the onion and garlic and continue cooking for a few minutes until the onion is softened.
  3. Combine the cooked rice, green onions, parsley, and all of the spices and add to the pot.
  4. Pour in the chicken stock and bring the mixture to a boil.
  5. Reduce the heat to low and let it simmer, stirring occasionally, for about 2 hours or until the meat is tender and the liquid has reduced by half.
  6. Take the Dutch oven off the heat and let the mixture cool slightly.
  7. Grind the meat mixture in a meat grinder or food processor until it is fine but still has some texture.
  8. Soak the hog casings in cold water for at least 30 minutes, then stuff the meat mixture into the hog casings and tie off the ends.
  9. In a separate Dutch oven (or cleaned), bring a large pot of water to a boil. Add the sausages and boil them for about 10 minutes, or until they are fully cooked.
  10. Remove the sausages from the water and let them cool slightly before serving.
Cajun families who still do their own butchering continue to make red boudin, but otherwise, it's rarely available anywhere else commercially.

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