Boudin, pronounced boo-Dahn, is a wonderful Cajun dish made with meat, rice, and seasonings. Traditionally boudin was sausage stuffed with pork and rice. You can add any seasonings you want and you can use any kind of meat that you want. Some people add shrimp, crawfish, or even alligator.
The rice was originally added to make the meat go further making boudin a frugal and inexpensive dish to make. It is one of the earliest convenience foods of civilization. The word sausage is derived from the Latin word “salsicia” meaning āsomething salted.ā Cajun boudin is boudin blanc not to be confused with the French boudin rouge, which is blood sausage.
You need a meat grinder and a sausage stuffer. Some grinders have a stuffer attachment. You can also have your butcher grind all the meat for you. The meat should be coarsely ground. Some people like the manual stuffers best. There are electric stuffers you can buy.
This process usually takes two people, one to put the stuffing in the casing and one to handle the stuffing machine. Casings can be purchased from your butcher. Natural casings are preferred but you can buy synthetic casings. Some people eat the casings and some do not. Natural casings are made from hog intestines and are bought pre-flashed and cleaned.
You may want to clean them again yourself after purchasing. Casings are usually packed in a salty brine solution and rinsed before using. Boudin can be used outside the casing as rice dressing. If the casing is used and happens to be rubbery, then the meat and rice mixture is squeezed out and eaten.
To make the natural casings good to eat you can put the finished links into an oven at about 350 degrees Fahrenheit for about ten to fifteen minutes. This will give the casings a crackly, eatable skin. Serve boudin hot with crackers and beer.
You can modify the ingredients to satisfy your own likes and dislikes. Most boudin recipes call for pork tenderloin. Some recipes use pork liver or chicken liver, whatever you prefer. The cooked rice is added to the cooked meat mixture and then stuffed into the sausage casings. Each link should be about one foot long. Follow your directions on your sausage stuffer.
3 cups water
Ā½ pound boneless pork, cubed
2 chicken livers
Ā½ chopped onion
one bunch of green onions, chopped
fresh parsley, chopped
fresh celery, chopped fine
Ā½ teaspoon salt, if desired
Ā½ teaspoon black pepper
Ā½ teaspoon red pepper flakes
Ā¼ teaspoon cloves
1 garlic clove, minced
half sweet green pepper, chopped
half sweet red pepper, chopped
one leek chopped fine
some fresh chopped herbs; to tasteā
cilantro, thyme, sage, rosemary, savory
one small jar of pimentos
1 cup cooked rice
sausage casingsāfor 50 pounds of meat and rice mixture you will need about 130 feet of casings.
Into a 2-quart pan place the water and meat. Bring the water to a boil and then simmer until the meat is tender. After being cooked, the meat should be ground up using the coarse blade on your meat grinder.
Add onion and other ingredients to the stock water. Cook until the onion is tender. Put the ground up meat into the water with the other ingredients and cook down till almost all of the water has evaporated. Then add the cooked rice to this mixture.
Stuff all of the well-mixed ingredients into the casings. Cook the links in simmering water for about 20 minutes. Remove from the water and serve hot. You may need to prick the casings a few times to prevent bursting while they are cooking.