How do you make boudin sausage

Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool. While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer.

Prick the sausage with a needle every 4 to 6 inches. Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately. All Rights Reserved. Cajun Boudin. Rating: 3. Read Reviews Add Review. Save Pin Print Share. Gallery Cajun Boudin. Cajun Boudin mae mae Cajun Boudin Dennis Comeau.

Cajun Boudin Evelyn Kellogg. Cajun Boudin LaShaine Sullivan. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. 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. Put the pork meat, pork liver, salt, and black pepper in a large saucepan.

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.

Remove the meat from the broth with a slotted spoon and cut it up into 1- to 2-inch pieces. Set the broth aside. While still warm, grind the meat and onion with the remaining green onions and parsley. Prepare your sausage stuffer with the casing. Stuff the dressing into the sausage casing.

Recipe Tags:. Yields: 1. Cook Time: 0 hours 25 mins. Total Time: 0 hours 25 mins. This ingredient shopping module is created and maintained by a third party, and imported onto this page.

You may be able to find more information about this and similar content on their web site. Preheat oven to to degrees F. Place links of boudin into the seasoned boiling water such that they are totally submerged in the water.

The water will then be cooled, but keep heating the water up to a very light simmer. Do not re-boil the water, as this can cause the boudin casings to burst. Continue to cook, uncovered, for about 10 to 15 minutes. Remove links from the water onto a platter, and let them sit for a couple of minutes before cutting into them.

After cooking the Boudin, it is best to let the links set for a minute or two before cutting into them.