Boudin (boudain), a pork and rice Cajun sausage
3 to 3 1/2 pounds pork butt, cut into 1-inch pieces
4 celery rib, diced
1 1/2 medium yellow onion, chopped
10 cloves garlic, minced
1 1/2 red bell pepper, seeded and chopped
3 tablespoon kosher salt
3/4 pound chicken livers
6 cups cooked rice(cook rice a day ahead and refrigerate)
3 jalapeños, seeded and minced
2 1/2 teaspoon dried thyme
2 1/2 teaspoon dried oregano
2 1/2teaspoon paprika
7 green onions, chopped (green part only)
3/4 cup parsley, finely chopped
2 1/2 teaspoon black pepper
2 teaspoons salt
1 1/2 teaspoon cayenne
4 feet of hog casing, sized 32/35mm
1 tablespoon vegetable oil
A sausage stuffer
Place the pork shoulder, celery, onion, garlic, bell pepper, and salt into a large pot. Cover with 2 inches of water above the pork, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.
Strain the meat and vegetables, reserving the liquid. Finely dice the meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl.
Add to the bowl the cooked rice, jalapeños, thyme, oregano, paprika, green onions parsley, black pepper,salt and cayenne. Stir in 1 1/2 to 2 cups of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings, if needed.
To stuff into casings for sausage, first rinse the outside of the casing and then place it in a bowl of water for 30 minutes to soften. Drain the soaking water and then rinse the inside of the casing by placing one end on the kitchen faucet, turn the water on low and allow it to flow through the casing. The casing will blow up like a balloon—this is fine.
Lightly oil the stuffing horn on your sausage stuffer with vegetable oil. Tie a knot at one end of the casing. Take the other end and gently slide the entire casing onto the horn, leaving the knot plus an additional 4 inches hanging off the end of the horn.
Place the filling into the feeder and push it through until it starts to fill the casing. Go slowly at first and note that you’ll need to massage the casing as the meat goes through it so it fills the casing evenly.
Once you’ve filled the casing, to form links, pinch it every 5 inches and then twist it until it’s secure. You can then cut the casing to form individual sausages.
To cook, poke holes into the casing then poach in boiling water for 10 minutes. You can also grill or smoke the boudin.
Alternatively, you can either serve the filling as a dressing, or you can roll it into walnut-sized balls, dip into finely crushed crackers and fry in 350 degree oil for 2 minutes or until brown to make boudin balls.