My Boudin Recipe

Posted by
Rate It!
My Boudin
Add your photo!
Ingredients
17
Count
Nutrition
872
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
  2. Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
  3. Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor.
  4. At this point you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, you can use the mixture as a stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
  5. Note: To eat fresh, hot poached boudin, bite into the link and use your teeth and fingers to gently pull the meat out of its soft casing. (The casings are only eaten when the boudin is grilled or smoked and they become crisp.) You can also slice the boudin and tease the meat out with a fork, though utensils are not encouraged. Some locals eat boudin with a dab of Creole mustard, a drizzle of cane syrup, a French roll, or a few crackers. But most feel that it, like a few of life's other illicit pleasures, is best enjoyed in the heat of the moment, eaten straight from the wrapper, while sitting in one's car. This is not a region known for its pretension: It is fondly said that a Cajun seven-course meal is a pound of boudin and a six-pack of beer.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 871.63 Kcal (3649 kJ)
Calories from fat 202.59 Kcal
% Daily Value*
Total Fat 22.51g 35%
Cholesterol 235.22mg 78%
Sodium 2478.92mg 103%
Potassium 1455.42mg 31%
Total Carbs 88.76g 30%
Sugars 2.58g 10%
Dietary Fiber 3.82g 15%
Protein 71.29g 143%
Vitamin C 42.8mg 71%
Vitamin A 2.9mg 95%
Iron 13mg 72%
Calcium 131.2mg 13%
Amount Per 100 g
Calories 129.45 Kcal (542 kJ)
Calories from fat 30.09 Kcal
% Daily Value*
Total Fat 3.34g 35%
Cholesterol 34.93mg 78%
Sodium 368.16mg 103%
Potassium 216.16mg 31%
Total Carbs 13.18g 30%
Sugars 0.38g 10%
Dietary Fiber 0.57g 15%
Protein 10.59g 143%
Vitamin C 6.4mg 71%
Vitamin A 0.4mg 95%
Iron 1.9mg 72%
Calcium 19.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 18.5
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top