Boudin is a staple in Cajun cuisine. Meat, vegetables, and rice come together to make a delicious sausage that can be eaten anywhere and anytime.
Although Boudin is usually found in a casing, it can also be served up into fried boudin balls, as a burger patty, stuffed into a bell pepper or in pistolettes. So if you don’t have a sausage stuffer, don’t worry. You can still enjoy this delicious charcuterie a multitude of different ways.
I do want to talk about the liver in this recipe real quick. Traditional boudin uses pork liver (always fresh never frozen). If you are not accustomed to the flavor of pork liver in a sausage it can seem a little strong so I took the liberty of easing you into the delicious world of boudin by substituting the pork liver with chicken liver. Chicken liver is milder and will still deliver that beautiful deep south flavor that boudin is known for. Regardless of the liver that you use, be sure it’s fresh. Liver that’s been frozen has a flavor that’s magnified and can easily overpower a dish.
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
Here are a few things you might find useful when making Boudin
- High Quality Natural Casings (AA Grade)
- MK4 Thermapen (Accurate Thermometer)
- Knives for processing meat
- Precision Scale For measuring Spices
- Large Capacity Scale for weighing meat
- 10qt Slow Cooker
- #12 Economical Meat Grinder
- #22 Meat Grinders
- Sausage Stuffers
- Cold Smoke Generator
- Custom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount)
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.