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User Rating 3 Star Rating (1 Review)


A Cajun boudin sausage recipe from our forum.


  • 2 pounds pork meat, about 30% fat
  • 1 1/2 pounds pork liver
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 1 large onion cut up
  • 3 bunches green onions cut up, divided
  • 12 cups cooked rice
  • 1 tablespoon chopped parsley, divided
  • 1 lot sausage casing


Cook meat, liver, salt, and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup green onion and remaining parsley, rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming. Do not fry or microwave as it will shrink and burst the casing. Posted to our forum by Poison1 www.cajuncookingrecipes.com

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 3 out of 5
Just a question to southern cooks, Member Cloggie1949

Hubby and I were in Lousiana and Mississippi... we were offered a plate of boudin.. the gentleman who made it, slipped me the recipe ( I was in love with the stuff ) While we were driving I was reading out the ingrediants to my hubby, we were a bit puzzled as to how to FILL the sausage mixture in the casings with out purchasing fancy equipment,, can any one suggest something to us ??? Thanks so much

43 out of 53 people found this helpful.

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