Cajun Boudin ~ Homemade ~ Sausage Series Eps 3

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Boudin Recipe
Ingredients:
3 cups of onion (chopped)
2 cups of green bell pepper (chopped)
4 stalks of celery (chopped)
10 cloves of garlic (minced)
4 pounds of pork shoulder (cubed)
1 pound of pork or chicken liver
7 ounces of PS Seasoning Cajun Boudin seasoning
Enough water to cover all ingredients in large pot
5 to 8 cups of cooked rice (your preference)
1 cup of green onions (chopped)
1 cup of fresh parsley (chopped)
Instructions:
Pour all ingredients except the water, rice, green onion and parsley into a stock pot and mix in well. Place in refrigerator covered to marinade overnight up to 24 hours. At the end of the marination, pour water into the pot covering the ingredients and bring up to a boil. Once boiling, reduce to a simmer and cover. Simmer for around 3 hours or until the pork is very fall apart tender. Drain and reserve the liquid that the ingredients cooked in. Place all the mixture into a large container and mix in rice, green onions and parsley. Put all ingredients into a stand mixer and mix on low until the meat is shredded. Add the cooking liquid into the Boudin mixture while in the mixer if needed, but don't get it too wet. I didn't have to add any in this video.
Stuff the hot mixture into hog casings and make into links. Best to put the links on a wire rack in the refrigerator overnight uncovered to dry out the casing and allow flavors to meld. You can cook these on a grill, a griddle, or a pan and some people steam them and just eat the Boudin from the casing.
Enjoy!



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