Beazell's Cook Book

Pork Boudin

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Pork Boudin  




2 1/2 pounds pork butt

1/2 pound fresh pork liver, rinse well

1 large onion, chopped

3 garlic cloves, chopped

1 bundle of fresh thyme, tied

Beazell's Cajun Seasoning

6 cups cooked white rice

1 cup green onions , thinly sliced

1 cup parsley, finely chopped

Hog casings or sausage casings



Cut the pork and liver into 2 inch pieces and place in a Dutch oven, along with the onion, garlic and thyme. Cover with cold water by 2 inches. Season the water well with Beazell's Cajun Seasoning. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the thyme, then strain the solids from the broth; reserve some of the broth.

While they are still hot, run the cooked meat and vegetables through a meat grinder or you could chop this by hand.

Combine the cooked rice with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Beazell's Cajun Seasoning. Add some of the reserved cooking liquid to make sure that the finished product is very moist, bearing in mind that the rice will absorb much of the liquid as it sits. Spread the mixture on a sheet pan and allow to cool.

When the mixture is cool, stuff into prepared hog casings or sausage casings, or form into patties or balls for pan frying.


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