Boudin is a staple here in South Louisiana and usually
compliments cracklins for breakfast. I've come up with what I
consider a pretty good boudin recipe, but, I'm still working to perfect it.
I couldn't get a "secret" recipe for this because anybody
around here who makes great boudin is very tight lipped about the
So here we go, this will make 1 long link.
1 pound Boston butt pork
roast, cut in about 1 ½" X 1 ½" chunks
1 sm. onion, cut into 4
1 rib celery, chopped
1 carrot, cut in 1" pieces
1/2 bell pepper cut in 4
1 clove garlic cut in half
1 bay leaf
1 tsp. cracked black peppercorns
Lightly brown pork in a skillet. Remove and put in stock pot with
the remainder of the above ingredients. Cover with 2-3 inches of
water, bring to a boil then lower to a simmer. Cook until it just
starts to fall apart. Skim the grease (pork fat) and reserve.
1 med. onion, chopped
1/2 bunch green onions,
chopped (keep white parts and green parts separate)
1 tsp, garlic, minced
1/2 handful parsley, finely chopped
2 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. Old Bay Seasoning
1/2 Tsp. creole seasoning
1/4 tsp. thyme
1 tsp. fresh ground
1 1/2 cups cooked rice
rice 3/4 cup stock
Remove the meat, discard the
vegetables and strain the stock. Continue to boil the stock until
it's reduced by about half. Let cool. Remove one cup of stock and set aside.
Cook the rice using the pork stock (add water if needed to obtain
the proper quantity).
Using the skimmed pork
fat or some bacon fat, plus a pat of butter,
sauté the onions, green onion bottoms and garlic until onions are
clear. Remove from fire.
Put the pork and vegetable
mixture through a meat grinder using a coarse disc, or grind it
coarse in a food processor. No more grinding after this.
Transfer the mixture to a large bowl and
mix in the green onion tops, parsley, seasonings and cooked rice.
Adjust seasonings. If it seems too dry, add a little bit more pork
stock. It should be moist enough to sort of stick together when a ball is
formed, not mushy.
the mixture through the sausage machine.
oven to 250ºF. Line a pan with aluminum foil and spray some cooking
spray on the foil. Spray one side of the boudin, then the other side
and set in pan. Cook for 30 minutes on one side, flip over and cook
another 20 minutes.
method makes the skin crispy so you can eat the entire thing. Notice
the difference in color of the previous "uncooked" boudin
and the finished product. If you cook boudin on too high a heat ,or
too long, it will burst.
Boudin goes well with white
beans instead of plain rice with a little mustard
greens on the side.
You can also make a great omelet