2 hrs 50 mins
2 hrs 30 mins
A zesty traditional Louisiana sausage from the Prudhomme family. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
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- 1 1/2 lbs bone-in pork shoulder chops, about an inch thick, cut into pieces
- 1/4 lb fresh pork liver, coarsley chopped (do not use frozen)
- pork sausage casing (37 millimeter)
- 2 1/2 quarts pork stock
- 6 -9 cups hot cooked rice (freshly cooked is best)
- 1 cup onion, finely minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon garlic, minced
- 1 tablespoon cayenne (or to taste) or 1 tablespoon other red pepper (or to taste)
- 2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- water, to cook the boudain
- 1To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- 2Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- 3Place the pork steak pieces, pork liver and 7 cups of stock in large saucepan; cover and bring to a boil over high heat, stirring occasionally.
- 4Remove cover and continue boiling for about 15 minutes, stirring occasionally and skimming foam.
- 5Reduce heat to simmer, tilt the lid and cook for about two hours or until the meat falls from the bones (more stock may be added as needed).
- 6Transfer the meat and fat to a large bowl; strain the stock the meat was cooked in and reserve two cups (you may need to add more stock to make up the two cups).
- 7Remove bones, being cautious of the very small ones.
- 8Place the meat and fat in your grinder using a coarse disc and grind into a large bowl.
- 9Stir in 6 cups of the rice, vegetables, 2 1/2 teaspoons cayenne, salt and pepper.
- 10Taste and adjust seasonings, adding more cayenne if desired.
- 11Stir in the reserved two cups of stock, mixing well (you're looking for a moist but not runny mixture).
- 12If the mixture is too runny add more rice; if not moist enough add a little more stock.
- 13Fill the casings while the mixture is still hot and make links by twisting the sausage where you wish the links to be.
- 14Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- 15Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
- 16Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
- 17Drain and let rest for about 15 minutes before slicing; serve while warm.
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Nutritional Facts for White Boudin - Boudain Blanc -Louisiana Pork and Rice Sausage
Serving Size: 1 (141 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 221.2
- Calories from Fat 78
- Total Fat 8.6 g
- Saturated Fat 2.9 g
- Cholesterol 55.0 mg
- Sodium 347.3 mg
- Total Carbohydrate 23.1 g
- Dietary Fiber 0.5 g
- Sugars 0.5 g
- Protein 11.4 g
The following items or measurements are not included: