Cajun Boudin

Yields 48 Boudin Balls or 10 8oz Links

INGREDIENTS

Boudin

  • 3 1/2 lbs Boston Butt (bone-in)

  • 4 tbsp salt

  • 3 tbsp black pepper

  • 1 ea onion, rough chopped

  • 2 ea celery stalks, rough chopped

  • 2 ea red bell pepper, 1 1/2 inch pieces

  • 2 cup garlic cloves, whole

  • 4 cup Abita Amber

  • 4 cup water

  • 1 lb chicken livers

  • 1 cup jasmine rice

  • 2 bunch green onions, tops only, finely sliced

  • 1 tbsp smoked paprika

  • 2 tbsp cayenne

Boudin Balls

  • 1 qt all purpose flour

  • 8 ea eggs

  • 1/4 cup milk

  • 1/4 cup creole mustard

  • 1 tbsp salt

  • 2 tsp black pepper

  • 1 1/2 qt panko breadcrumbs

Links

  • 12 ft hog casing, natural

Directions

Day 1

  1. Preheat oven to 500o F.

  2. Aggressively rub 2 tablespoons of salt and 2tablesoons of black pepper over the pork.

  3. Roast pork, uncovered, in a 4" hotel pan, for 30 minutes. Turn over halfway through cook time.

  4. Remove pork from oven and lower oven temperature to 325o F.

  5. Add onion, celery, bell pepper, and garlic to the pan with the pork. Add beer and water. Cover pan.

  6. Braise until pork is tender enough to fall apart, about 2.5 - 3 hours.

  7. Remove pork from pan, strain braise liquid and reduce by half. Reserve for cooking the rice.

  8. Return strained braising vegetables to roasting pan. Add the livers and put in oven. Cook until livers reach an internal temperature of 150o F, 10 - 12 minutes.

  9. Return pork to the braising pan with the vegetables and cooked livers. Allow to cool to room temperature then chill in the refrigerator overnight.

  10. While the livers are in the oven, make rice, using the reserved reduced braising liquid.

  11. Spread cooked rice on a sheet tray, chill in refrigerator overnight. continued on next page

Day 2

  1. Break apart braised butt into 2" - 3" pieces. Pieces should be small enough to feed through the grinder.

  2. Grind pork, cooked vegetables, and livers.

  3. Combine ground mixture with cooked rice and green onions. 

  4. Add remaining seasonings, mix to combine, taste for seasoning.

  5. Cryovac mixture and store in refrigerator until ready to use.

Boudin Balls

  1. Set fryer to 375o F.

  2. Set up a l'anglaise station, seasoning the eggs with milk, mustard, salt, and pepper.

  3. Portion boudin mixture into 1 tablespoon sized balls. Use the 3 step breading method to bread all balls.

  4. Fry in batches until they are deep golden brown and hot all the way through.

  5. Serve immediately.

Boudin Links

  1. Bring a stockpot of water, about 3/4 full, to a boil while casing the mixture into links.

  2. Adjust water to be 185o F. If the water is too hot, the casings will rip and explode.

  3. Gently add the sausages, and poach in simmering water for 10 - 12 minutes.

  4. Serve immediately, or freeze for later use  

Reheating from Frozen

  1. Let links defrost in refrigerator overnight.  

  2. Rub with one teaspoon of oil and roast in a 400o F oven for 15 - 20 minutes. Flip every 5 min.

A favorite of

Jessica Sigmundsson