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Boudin Links

A traditional Louisiana sausage link stuffed with tender seasoned pork, liver, rice, and fresh green herbs.

105 minMediumServes 6450 cal/serving

CajunDinnerStovetopStandardHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeGluten-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 lbs pork shoulder, cubed
  • 0.5 lb pork liver, chopped
  • 1 cup yellow onion, chopped
  • 0.5 cup green bell pepper, chopped
  • 0.5 cup celery, chopped
  • 4 garlic cloves, minced
  • 2 tbsp Cajun seasoning
  • 3 cups cooked white rice
  • 0.5 cup green onions, sliced
  • 1/4 cup fresh parsley, minced
  • 10 feet hog casings, rinsed

Instructions

  1. 1

    In a large pot, combine 2 lbs cubed pork shoulder, 0.5 lb chopped pork liver, 1 cup chopped yellow onion, 0.5 cup chopped green bell pepper, 0.5 cup chopped celery, and 4 minced garlic cloves with enough water to submerge everything.

  2. 2

    Bring to a boil over high heat, then reduce heat to low and simmer for 1 hour until pork internal temperature reaches 160°F.

  3. 3

    Strain the cooked mixture, reserving 1 cup of cooking liquid, and process the pork and vegetables through a meat grinder into a large mixing bowl.

  4. 4

    Add 3 cups cooked white rice, 0.5 cup sliced green onions, 1/4 cup minced fresh parsley, 2 tbsp Cajun seasoning, and the reserved cooking liquid to the ground mixture, stirring until evenly distributed.

  5. 5

    Stuff the meat mixture loosely into 10 feet rinsed hog casings, twist into links, and gently simmer in water for 10 minutes before serving.

Questions

How long does Boudin Links keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Boudin Links?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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