Boudin (Boudoin) with Pork Livers
Ingredients
- 5 lbs pork meat, chopped (pork butt roast is a good choice)
- 2 lbs pork livers
- 3 cups rice, steamed
- 4 onions, chopped
- 2 bunches green onion tops, chopped
- 3 tbsp parsley flakes
- 3 tbsp celery flakes
- 2 tsp salt or to taste
- 3 tsp black pepper and 1 tsp red pepper - more or less to taste
- 8 cups water (approximately)
- Sausage casings for stuffing
Step-by-Step Instructions
- In a large saucepan or Magnalite roaster, combine the pork, liver, and enough water to cover the meat; approximately 8 cups water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork is tender, approximately 1 1/2 hours. Once meat has cooled, either de-bone, chop or grind as preferred (do not drain the liquid in the pan, you’ll use it in the next step). Set the meat aside.
- Cook onions until tender in the same water the meat was cooked in. (Some cooks will add one large chopped bell pepper and two chopped celery stalks to the onion mixture). Cook until the vegetables are tender, about 10-15 minutes.
- Add meat, remaining seasonings and the green onions and cook another 15-20 minutes until most of the water is gone. Add cooked rice, stir well. Add more seasoning, if needed.
- Stuff mixture into casings and boil each boudin link in hot, but not boiling, water (around 180-190°F) for 12 minutes to cook casing.
Common Problems and Solutions
Q: Why is my boudin mixture too dry or too wet?
A: The key is cooking down the meat and vegetable mixture until most of the water is gone but it's still moist enough to hold together. If too dry, add small amounts of the cooking liquid back in. If too wet, continue cooking uncovered to evaporate more liquid before adding the rice.
Q: Can I skip the casing stuffing step?
A: Yes, you can serve this as boudin "dressing" or boudin balls. For balls, form the mixture into rounds, roll in breadcrumbs, and deep fry until golden. The casing step is traditional but not required.
Q: How do I prevent the casings from bursting?
A: Keep the water temperature below boiling (180-190°F). Boiling water will cause the casings to split. Also, don't overstuff the casings - leave a little room for expansion.
Tips and Techniques
The pork liver gives boudin its distinctive flavor, but if you find it too strong, you can use a 3:1 ratio of pork to liver instead. Grinding the meat gives a finer texture, while chopping creates a coarser, more rustic boudin. Both are authentic.
Ingredient Substitutions
- pork livers: chicken livers
- pork butt roast: pork shoulder
- sausage casings: serve as dressing or form into balls
Equipment Needed
- Large saucepan or Magnalite roaster (at least 8-quart capacity)
- Meat grinder or food processor (optional, for finer texture)
- Sausage stuffer (if making links)
- Large pot for boiling finished links
- Meat thermometer (to monitor water temperature)
Historical Context
Boudin is one of the most iconic Cajun foods, with roots tracing back to French blood sausages (boudin noir) but adapted by Acadians in Louisiana to use local ingredients. In Cajun country, boudin is breakfast food, party food, and road trip food - sold at nearly every gas station and meat market.
