Boudin

Boudin Cajun Sausage is a delicious Southern dish made with pork, rice, onions, green peppers, Cajun seasoning, and a combination of whatever the sausage maker had in mind on the day that day. Boudins can be stuffed into shells or made into balls. It can be smoked, grilled or deep-fried. A versatile recipe that’s sure to make it onto your southern comfort food favorites list.Reading: how to smoke a boudin sausage After some of the negative feedback we’ve received from trying out Gumbo, I’d like to make it clear that we’re not Cajuns and neither are our grandmothers. Boudin or their grandmother would do. We just love trying new things and this version turned out to be delicious enough to share.Just take me to the recipe! You can scroll to the bottom for a printable recipe card. If not, read on for photos and step-by-step instructions.BATTERY IT IN WINTER NOW!Our shrimp guy who picks up shrimp from Louisiana right on the boat brought us some boudins to try. We grilled it with some steak and we loved it. We knew we needed to find a way to produce it ourselves. The great thing about boudin is that it works with just about anything you have on hand. Start with pork and add shrimp, fish, crab or any wild game. It’s a great way to use liver if you have one on hand.If you are concerned about the liver – you can completely ignore it. However, I swear if you could figure it out, you wouldn’t realize it was there. The last time we butchered beef just for sausage, we purposely gave the butcher to include beef liver. I’ve never been a liver eater but I’m a big fan of smoked sausages and salami. I just told myself I was eating more liver than I ever realized and never mind one bit.

How to create Boudins:

We started with ground pork shoulder with bacon tips and pieces for a little extra fat. Some ground venison from our son’s fallen deer from the farm and some beef liver.

Add the black seasoning, black pepper, kosher salt, and red pepper and combine.

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Cook diced onions, jalapeños, celery, and bell peppers in olive oil.

Cook, stirring frequently until onion begins to brown. Set aside.

Cook the ground pork mixture in a large saucepan, stirring frequently until golden brown.
Stir in the vegetables until cooked.

Mix with cooked rice.
Spread on a rimmed baking tray and refrigerate.
Soak pork skin and wash.

Place the pork rinds on the sausage stuffer and add the cooled rice and sausage mixture.

Tie ends and twist into links.
Place the stuffed sausages on a rimmed baking tray and refrigerate overnight or up to 24 hours.

Prepare the grill or smoker to 300° using pecans, chicory, or oak for a smoky flavor.
Place sausage on griddle and bake for 1 hour or until desired smokeiness is achieved.
Serve immediately.

Store leftovers in the top zip bag for 2 days or freeze in a single layer in the top zip freezer bag for up to 2 months. Earn fees by linking to topqa.info and affiliate sites.

How to make Boudin Ball:

Follow the same method but instead of stuffing the shell, the boudin can be made into balls and smoked or deep fried, which doesn’t seem like the mixture will stick together but it does. Press the mixture firmly between your palms to form a ball.To Bake or Smoke: Place the boudin balls on the baking pan. Bake or smoke at 300° for 45 minutes to 1 hour.To deep fry: Roll the boudin balls in all-purpose flour, then add two beaten eggs and 2 cups breadcrumbs, we like Panko.Deep Fry in 4 cups vegetable oil at 350° for about 2 minutes. or until bread is lightly golden. Dry on a paper towel rack.We prefer the smoked boudins to the deep fried. Shocked right? Stuffed in the shell is my favorite boudin. You might also like our homemade Andouille and Jambalaya Sausage recipe. Cajun’s will simply peel the skin off and eat it like popsicles. It’s also great for a main dish, on the charcuterie board or as an appetizer on game day. If you’re looking for more comfort favorites, this Crawfish Pie is a home favourite. If you find yourself a long way from Louisiana or southeastern Texas, you don’t have to miss this Southern delicacy. You can make it at home! We got our sausage making tips and inspiration from Hank Shaw’s Cajun Boudin Sausage recipe on Honest Food. WINTER | INSTAGRAM | TWITTER | BLOGLOVIN If you love this Recipe as much as I do, please leave a comment and five-star rating, and remember to help me share on Pinterest! Read more: How to safely overclock your CPU on Windows