Cajun boudin (boudain), a sausage made from pork and rice.
A buddy of mine who was in Toronto a few years ago stumbled upon a Cajun store. A native of Louisiana, he called me to share his excitement at finding a supplier of his go-to Cajun spices and seasonings in New England. Cajun seasonings, premade gumbos, and even alligator meat were readily available. However, boudin, a Cajun sausage that is similarly unavailable in New York, was the one thing this shop was missing.
No boudin ” I said That's really too bad Maybe I'll give making it myself a shot. ”
After five years of trying, I succeeded.
If you are unfamiliar with boudin (also spelled boudain), it is a sausage stuffed with pork, liver, rice, and a variety of aromatics and spices. The smoked or poached boudin at any of the gas stations along I-10 heading east from Houston is what keeps drivers going.
Once the gas tank is full and you've had a chance to stretch your legs, it's time to grab a sausage and squeeze it like a tube of toothpaste. You take a big bite, chase it down with some cold water, and keep eating until nothing is left but the casing. (Most people don't bother eating the casing, so it's discarded.) Of course, there are some snobby people out there who insist on using a knife and fork to devour their boudin, but where's the fun in that?
Despite its origins in Cajun cooking, boudin can also be found in the culturally hybrid regions of Louisiana and Southeast Texas. While I prefer the boudin sold at convenience stores, you can also find it at butchers, fishmongers, and supermarkets. However, boudin is typically only found at street vendors and other mobile vendors, rather than at traditional sit-down restaurants. That's probably why you can't find it anywhere else; while there may be Cajun restaurants elsewhere, boudin isn't typically on the menu. This used to bother me, but now that I know the best boudin is made at home, I don't care.
Cooked pork, chicken, or pig's liver is finely diced and combined with rice, bell pepper, celery, green onions, parsley, and cayenne in the traditional boudin recipe. You can then modify it to fit your needs. Lots of jalapeos are a must in mine, and I've heard of others adding seafood like shrimp or crawfish. Boudin can be smoked in addition to being poached.
The hardest part of making boudin is getting all the meat into the casings. If you don't have a sausage stuffer, you can always use the filling as a dressing or make some boudin balls (stuffed meatballs that are rolled, coated in crushed crackers, and fried).
While I usually associate boudin with roadside diners, it actually makes for a delicious meal at home as well. It's great for sharing with friends while watching the big game, and my family also enjoys including it in our holiday spreads. You can expect a spicy, filling treat whenever and wherever you eat boudin.
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- 2 pounds Sliced pork shoulder, 1 inch thick
- 1 cubed ribs of celery
- 1 chopped medium-sized yellow onions
- 4 cloves minced garlic
- 1 chopped and seeded bell pepper
- 1 tablespoon table salt
- 1/2 pound Pigs' livers
- 2 cups prepared rice
- 2 peppers, jalapeo, chopped and seeded
- 1 teaspoon the use of thyme that has been dried
- 1 teaspoon oregano, dried
- 1 teaspoon paprika
- 2 Chopped green onions.
- 1/2 cup Finely chopped parsley
- 1 teaspoon Seasoning, black
- 1/2 teaspoon cayenne
- 4 feet size 32/35mm hog casing
- 1 tablespoon a vegetable oil
- A device used to stuff sausages.
- In a large pot, combine the pork shoulder, celery, onion, garlic, bell pepper, and salt. Simmer uncovered for 1 hour in 2 inches of water after bringing to a boil. Once the pork has cooked for an hour, add the chicken liver and continue cooking for another 45 minutes.
- Remove the liquid from the meat and vegetables and set it aside for later. Dice the meat and vegetables very small using a knife, food processor, or meat grinder set to a coarse setting. Meat and vegetables should be diced and placed in a bowl.
- Cooked rice, jalapeos, thyme, oregano, paprika, green onions, parsley, black pepper, and cayenne pepper should be combined in a bowl. To make the filling moist and slightly sticky, stir in 1 cup of the cooking liquid that was set aside earlier. If it seems dry, add some of the liquid you set aside. Examine the flavor and correct the seasoning if necessary.
- Before stuffing sausage into casings, it's best to soak the casings in water for 30 minutes to soften them, after which you can rinse the outside and stuff them. Rinse the inside of the casing by draining the soaking water, then placing one end of it under the kitchen faucet while turning the water on low. It's perfectly fine if the container expands like a balloon.
- Sausage stuffers require a light coating of vegetable oil on the stuffing horn. Bind the end of the casing with a knot. Carefully slide the other end of the casing onto the horn, making sure to leave the knot and an extra four inches dangling.
- Filling should be pushed through the feeder and into the casing. Be patient at first, and remember to massage the casing as the meat passes through it to ensure an even fill.
- When you've finished stuffing the casing, pinch it every 5 inches and twist it until it's secure. Once the casing has been prepared, the sausages can be separated.
- Poke holes in the casing and poach in boiling water for 10 minutes to cook. The boudin is also delicious when grilled or smoked.
- The filling can be used as a dressing, or you can shape it into walnut-sized balls, coat them in a mixture of finely crushed crackers and seasoned flour, and fry them in oil heated to 350 degrees for 2 minutes, or until they are golden brown.
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