Boudin is a type of Cajun sausage, sometimes a blood sausage, composed of pork, rice, and spices. Although derived from the French boudin blanc, and the bloody boudin noir, they are not the same recipe. In the Acadian region of Louisiana, boudin is a dietary staple, and always refers to boudin blanc, although you may find additions like crawfish or even alligator in seafood boudin. The sausage is generally eaten squeezed out of the casing onto a cracker.
Boudin can be found throughout Cajun country, where there are entire restaurants dedicated to the dish. However, the sausage can also be found in convenience stores and gas stations along Interstate 10 in Louisiana. The dish originates from an event called a boucherie in which Cajun families would gather to slaughter pigs before winter set in. Sausage freezes well, so the pork would be preserved until the spring.
Recipe Servings: 5
- Preheat oven to 400°F.
- Place pork roast in a large pot and cover with water. Cook for 2 hours or until meat is tender. Remove roast from pot and reserve liquid.
- While pork roast is cooking, fill a separate pot with water and cook pork liver. After about 10 minutes, remove and cook onions in the same liquid, about 2 minutes.
- Add rice and water to a large pot. Cover and bring to a boil. Then turn off heat and keep covered until all liquid has been absorbed.
- In a food processor, combine cooked pork roast and pork liver, onions, and garlic. Process until combined but still chunky.
- Add rice so the mixture is 80 percent meat to 20 percent rice. Add some of the reserved cooking liquid to moisten the mixture. Add Cajun seasoning, cayenne pepper, and diced green onion tops and incorporate.
- Using a sausage stuffer, stuff the meat and rice mixture into the casings. Alternatively, you can form the mixture into patties.
- Cook to taste and season with salt and pepper before serving.
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