Boudin!

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   Cajun Boudin is made with pork meat and liver.

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   You can swap out the liver for more meat if you wish.

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   First season the pork butt well with Cajun Seasoning and Salt and Pepper.

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   Dice up the pork in large pieces.

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   Then add pork meat, onions, garlic and enough water to cover the meat mixture.

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   Simmer for 1 hour and 15 min.

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   Remove the meat and allow to cool.

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   Save the broth for mixing.

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   Once cooled, grind the meat with half the green onions.

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    Then mix the rice with the meat mixture,remaining green onions, Tonys seasoning and a little broth to make it as moist as you desire.

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    You can taste test once all mixed and adjust the seasoning to your taste.

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    Add cayenne pepper to the boudin recipe for additional heat.

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    This boudin recipe will require a sausage stuffer to fill the casing with the mixture.

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    While stuffing, be sure to pinch off and spin a link about every 10 inches.

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    If you can't find a stuffer locally, visit the provided links to Amazon, they have a great selection delivered to your door step.

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    The links shows my favorites for home use and one a little bigger

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    You can freeze the boudin for later or heat up a pot of water to a boil, turn off the heat and add a couple of boudin links to the pot, in that order!

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    You can not boil boudin, it will bust out of the casing and make a mess.

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    Wait 10 minutes.

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    Boudin should be piping hot and ready to eat!

* Per serving · 4 servings · Values may vary.