Gary Cooper

Monday, February 21, 2011

My favorite Cajun Boudin Recipe.

I have to start this post with a little history. My mother was born and raised in a small town in south Louisiana. Many of my cousins and aunts and uncles are from that area. From the time I was 4 until 8 my family lived there as well. I truly love Cajun and Creole cuisine. So for the last two years I have been working on perfecting a recipe for Cajun boudin blanc. If you have never had Boudin Blanc it is a bit different. It is made of cooked pork and pork liver and rice aggressively seasoned and stuffed in hog casings. My initial attempt started with this recipe, which is very, very good but I have made some changes mostly to the technique. I don't take credit for the recipe that credit goes to Chuck Taggart at the Gumbo Pages.

Cajun Boudin.
Makes approximately 8.5 pounds

The Meat.
3.5 pounds pork butt cut into big chunks
1 TSP cracked black peppercorns
1 large onion cut into 8 wedges
the stems off a bunch of parsley
3 stalks celery chopped
2 bay leaves
2 TBS salt

The Veggies and liver.
1 pound pork liver sliced thin
4 slices bacon
2 medium yellow onions Diced medium
2 bunches green onions Just the white part. Cut into 1/4 inch rounds.(save the greens we'll need them)
6 Cloves garlic crushed and chopped fine

Rice and assembly.
3 cups uncooked white basmati rice
4 TBS parsley
1 TB Cayenne pepper
2 tsp freshly ground black pepper
2 tsp freshly ground white pepper

The Method
Preheat oven to 325. Put everything from the Meat section except salt in a pot with 4 quarts of water. Bring to a simmer and cover pot, put in oven for 3 hours. Remove pot and take out the meat with a slotted spoon. (take all of the onion and parsley off that you can.) Strain the liquid and take out 1 pint and stir in the salt until dissolved. Set aside. Keep all of the remaining pork stock.

Cook bacon in a saute pan until brown. (you can go ahead and eat the bacon, we were just after the fat.) Put in the diced onion and saute for 4 minutes. Add the green onion whites and garlic and saute for 1 minute (go less if the garlic is starting to get brown.) and add liver. Cover and cook 10 minutes or until it is starting to get tender. Pour in a 1/2 cup of the unsalted pork stock cover and cook 10 minutes longer. When the meat and liver are cool enough to handle grind into a large bowl using a meat grinder fitted with the large die. Add salted stock, cayenne, black pepper and white pepper and mix thoroughly. Set aside to cool.

Bring 5 cups stock to a low boil in a 3 to 4 qt sauce pan with a tight lid. Pour in rice and stir a couple times. Return to a simmer and turn the heat to low. Cover and cook for 20 minutes. Pour rice out onto rimmed cookie sheet and put in the freezer for 20 minutes. Break up the clumps and add to bowl with meat. Add the chopped tops of the 2 bunches of green onions and minced parsley. Mix thoroughly. Be careful not to break up the rice too much. Add more of the remaining stock and mix it in by hand. Continue adding stock in small amounts until the mixture is quite moist but not soupy. I usually have 1 to 2 cups liquid left at the end. Stuff into 32/35mm hog casings. I do 8.5 inch links. They freeze very well and keep for months if you vacuum seal them. To re-heat you can use one of 4 methods. Oiled pan in 350 degree oven for 30 minutes, (20 minutes if thawed.) steam for 20 minutes, grill or poach in a small amount of water for 30 minutes. My favorite method is the oiled pan but the traditional is steaming. Serve with french bread or saltine crackers and beer.

Like I said, my changes are to the technique. Here's what I did and why. I cook the meat covered in the oven for 3 hours so that it gets really tender and soaks up as much of the flavor from the aromatics as possible. I cook the liver covered so it stays moist and doesn't get mealy. I reserve a pint of the stock and add the salt to it so that the salt is evenly distributed. It is really hard to get the salt uniformly through the mixture. I put the rice in the freezer so the grains tighten up and don't break as badly. I have refrigerated the meat and the rice over night then put it together and stuffed it the next day to great success.

This year for my brother's birthday I made him a full batch of boudin for his present and froze it. It's one of his favorite things to eat for breakfast! Happy birthday Roy.


  1. These sausages look amazing. How long does it take to make a batch?

  2. @Judy generally it takes 6 hours from start to finish.