-
1
Cajun Boudin is made with pork meat and liver.
-
2
You can swap out the liver for more meat if you wish.
-
3
First season the pork butt well with Cajun Seasoning and Salt and Pepper.
-
4
Dice up the pork in large pieces.
-
5
Then add pork meat, onions, garlic and enough water to cover the meat mixture.
-
6
Simmer for 1 hour and 15 min.
-
7
Remove the meat and allow to cool.
-
8
Save the broth for mixing.
-
9
Once cooled, grind the meat with half the green onions.
-
10
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.
-
11
You can taste test once all mixed and adjust the seasoning to your taste.
-
12
Add cayenne pepper to the boudin recipe for additional heat.
-
13
This boudin recipe will require a sausage stuffer to fill the casing with the mixture.
-
14
While stuffing, be sure to pinch off and spin a link about every 10 inches.
-
15
If you can't find a stuffer locally, visit the provided links to Amazon, they have a great selection delivered to your door step.
-
16
The links shows my favorites for home use and one a little bigger
-
17
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!
-
18
You can not boil boudin, it will bust out of the casing and make a mess.
-
19
Wait 10 minutes.
-
20
Boudin should be piping hot and ready to eat!
