Boudain Noir Recipe

Name: Boudain Noir
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lb pork butt; 1/2 lb pork liver; 1/2 lb bacon; 1 bunch green onion tops; 1/2 each bell pepper; 4 clove garlic; 1/2 cup parsley; 2 tbsp red chili powder; 1/2 cup fresh pork blood (Asian mkt. sells it here); 1 tbsp salt; 2 cup cooked rice

Servings: persons

2 lb pork butt
1/2 lb pork liver
1/2 lb bacon
1 bunch green onion tops
1/2 each bell pepper
4 clove garlic
1/2 cup parsley
2 tbsp red chili powder
1/2 cup fresh pork blood (Asian mkt. sells it here)
1 tbsp salt
2 cup cooked rice

1
Put all your meats in the freezer, about 30 or 40 minutes.
2
Helps to grind it.
3
All other ingredients, minus the rice, go in the food processor.
4
Blend until smooth.
5
Grind your meats.
6
Mix it all together.
7
Refrigerate overnight stirring occasionally.
8
Stuff them and enjoy!
9
Note: Boudain is typically cooked before it's stuffed in the casing but I find this way more flavorful and my previous stuffer couldn't do it.
10
Have to have the right tools for the job!
11
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No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb pork butt, 1/2 lb pork liver, 1/2 lb bacon, 1 bunch green onion tops, and more.

Yes, Boudain Noir falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boudain Noir

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