Boudin!. The bread that began with the gold rush—local flavor and history baked into every loaf. Boudin (pronounced "BOO-dan," at least in Cajun country) is a cooked sausage made from pork meat and rice, plus various vegetables and seasonings, all stuffed in a natural pork casing. Traditional boudin features pork liver and/or pork heart along with scraps of pork meat from just about any part of the hog.
You can have Boudin! using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Boudin!
- You need of Sausage.
- You need 8 lb of Pork Butt.
- Prepare 1 bunch of Green Onions.
- It’s 2 of Onions, cut in quarters.
- It’s 1 of Cajun Seasoning…to taste.
- It’s 1 tbsp of chopped garlic.
- You need 6 cup of cooked white long grain rice (do not use instant).
- It’s 1 of Sausage Casings.
- It’s 1 of Sausage Stuffer.
It is a unique food in that it can be breakfast, lunch, dinner, a snack, or car food. Whereas most of the country might. Boudin is a regional specialty found only in Southern Louisiana. This scrumptious treat is traditionally made with pork, rice, seasonings, and various vegetables, such as onions and green peppers.
Boudin! step by step
Cajun Boudin is made with pork meat and liver. You can swap out the liver for more meat if you wish. First season the pork butt well with Cajun Seasoning and Salt and Pepper. Dice up the pork in large pieces. Then add pork meat, onions, garlic and enough water to cover the meat mixture. Simmer for 1 hour and 15 min. Remove the meat and allow to cool. Save the broth for mixing..
Once cooled, grind the meat with half the green onions. Then mix the rice with the meat mixture,remaining green onions, Tony’s seasoning and a little broth to make it as moist as you desire. You can taste test once all mixed and adjust the seasoning to your taste. Add cayenne pepper to the boudin recipe for additional heat..
This boudin recipe will require a sausage stuffer to fill the casing with the mixture. While stuffing, be sure to pinch off and spin a link about every 10 inches. If you can't find a stuffer locally, visit the provided links to Amazon, they have a great selection delivered to your door step. The links shows my favorites for home use and one a little bigger.
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! You can not boil boudin, it will bust out of the casing and make a mess. Wait 10 minutes. Boudin should be piping hot and ready to eat!.
There are many unique recipes because each New Orleans butcher prepares sausage in a different way, so the varieties are endless. Boudin is a meal in a bite: Meat, fat, carbs from the rice, lots of vegetables and plenty of spice. Like dirty rice in a casing. If you are a hunter or an angler, boudin is a dish you need to know about, because Louisiana boudin can (and is) made from pretty much anything. Boudin (also spelled boudain), if you're not familiar with it, is a sausage that's stuffed with pork, liver, rice, and a host of aromatics and spices.
