Homemade Cajun Boudin Sausage

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/1/21
Homemade boudin sausage

​The Spruce / Victoria Heydt

Prep: 20 mins
Cook: 105 mins
Total: 2 hrs 5 mins
Servings: 18 servings

A Louisiana favorite, Cajun boudin sausage is traditionally made of pork meat and liver, rice, onions, and seasonings. This classic recipe follows that formula to create a stuffing mixture that is similar to Cajun dirty rice. Tasty, zesty, and delicious, you will find that the time and effort it takes to make boudin is well worth the wait. And the wonderful aroma in the house is just fabulous. It's an excellent sausage to prepare for a party or tailgating event.

This homemade sausage doesn't require curing because the casing is stuffed with cooked meat and rice. It's ready to be cooked right away and can be steamed, slowly simmered, or braised. You can also grill it or use a combination of cooking methods, such as simmering and then grilling or baking. Boudin is popularly eaten as a snack; most people squeeze the stuffing out of the chewy casing, and many enjoy it on crackers with a bit of mustard. It also goes well with baked beans, macaroni and cheese, and pasta salads.

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Ingredients

  • 2 pounds pork meat (about 30 percent fat)

  • 1 1/2 pounds pork liver

  • 2 teaspoons salt

  • 2 teaspoons freshly ground black pepper

  • 3 bunches green onions, coarsely chopped, divided

  • 1 tablespoon fresh parsley, chopped, divided

  • 1 large onion, chopped

  • 12 cups rice, cooked

  • 1 lot sausage casing

Steps to Make It

  1. Gather the ingredients.

    Ingredients for boudin sausage
    ​The Spruce / Victoria Heydt

  2. Put the pork meat, pork liver, salt, and black pepper in a large saucepan.

    Put pork meat and liver in pot
    ​The Spruce / Victoria Heydt

  3. Cover with water and bring to a boil, then reduce heat to low. Cook until the meat is very tender and falling apart—this can take up to 1 hour 45 minutes. 

    Cover with water
    ​The Spruce / Victoria Heydt

  4. Remove the meat from the broth with a slotted spoon and cut it up into 1- to 2-inch pieces. Set the broth aside.

    Remove meat from broth
    ​The Spruce / Victoria Heydt

  5. Reserve 1/2 cup of the chopped green onions and about half of the parsley in a bowl and set aside.

    Chopped green onions
    ​The Spruce / Victoria Heydt

  6. While still warm, grind the meat and onion with the remaining green onions and parsley.

    Grind meat and onion
    ​The Spruce / Victoria Heydt

  7. Mix the ground meat mixture with the reserved 1/2 cup green onion and parsley, rice, and enough of the reserved broth to make a moist dressing.

    Mix ground meat
    ​The Spruce / Victoria Heydt

  8. Prepare your sausage stuffer with the casing.

    Wax paper
    ​The Spruce / Victoria Heydt

  9. Stuff the dressing into the sausage casing.

    Stuff paper
    ​The Spruce / Victoria Heydt

  10. Cook as desired.

    Cook sausage
    ​The Spruce / Victoria Heydt

Tips

  • May be refrigerated for two to three days or frozen.
  • Prepare for eating by steaming. Do not fry or microwave as it will shrink and burst the casing.
Nutrition Facts (per serving)
339 Calories
10g Fat
33g Carbs
27g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 339
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 17%
Cholesterol 181mg 60%
Sodium 317mg 14%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 27g
Vitamin C 12mg 60%
Calcium 37mg 3%
Iron 9mg 49%
Potassium 334mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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