It was recently my husband’s and my anniversary and rather than getting traditional gifts, we like to get stuff that the other actually would really want. This year I got my husband a meat grinder and sausage stuffer attachment for our stand mixer (we call it Sir Mix A Lot) and my hubs was really excited about his gift. I also got him a cookbook about making his own sausages.
Since we were having a bbq for Easter, he decided to try out his new equipment and make homemade sausage for the get together. After looking through the cookbook, he picked a recipe for boudin. Boudin is a sausage casing filled with spicy rice and meat mixture, similar to a rice dressing. It’s delicious! Lots of people cook it in a crockpot but we like it on the grill so it gets crisp.
It took a while to make and filling the casings is DEFINITELY a 2-person job, but it is worth it because the end result was delicious! This recipe made just under five pounds.
Cajun Boudin Blanc
Recipe from: Home Sausage Making by Susan Mahnke Peery & Charles G. Reavis
3 lbs. boneless pork butt, cut into 2-inch chunks (include some fat) – we had to use a bone-in pork butt
1 tbsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried thyme or 1 tsp fresh thyme
2 bay leaves
2 tbsp butter
1.5 cups long-grain white rice
1 large onion, finely chopped
1/2 cup green onions, finely chopped
9 feet small hog casing
1/2 cup finely chopped fresh parsley
2 tsp cayenne pepper
1 tsp crushed red pepper flakes
Cajun seasoning to taste
Bring a saucepan of water to a boil. In a pot combine the pork, 1 tsp salt, black pepper, thyme and bay leaves. Cover with the boiling water and simmer for two hours or until the pork is cooked but so tender its falling apart.
Using a slotted spoon, remove the meat and refrigerate. Strain the broth and set it aside.
In a large heavy saucepan, melt the butter then add the rice, onion and green onions and saute until the rice is translucent. Add 2.5 cups of the reserved broth and cook covered over low heat until the rice is tender (any leftover broth should be refrigerated).
Prepare the casing: Cut off about 4 feet of casing and rinse it under cool water to remove any salt. Place in a bowl of cool water and let it soak about thirty minutes before rinsing again under cold running water. Hold one end open under the faucet and let the water run through the insides of the casing to flush out any salt on the insides.
Soak the casing again in cold water with 1 tbsp white vinegar to each cup of water. When you’re ready to stuff, rinse well and drain.
Using the coarse disk for the meat grinder, grind the meat into a large bowl. Add the cooked rice mixture, the remaining salt and the parsley, cayenne and crushed red pepper. If it seems dry, add some of the reserved broth and mix well. Taste for seasonings – we added just a little Cajun seasoning (Tony’s) at this point.
Stuff into the casings per the manufacturer’s instructions, and prick air pockets occasionally, Twist off into 20-inch links as you are stuffing it. Refrigerate, covered for up to three days. Cook either on the grill or covered by simmering water for 15 minutes.