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Boudin is a sausage-like street food made of meat, rice, and herbs. It's commonly sold in many gas stations throughout Louisiana (think Cajun Hotdogs). I say it is "sausage-like" for a couple of reasons. First, unlike typical sausage, it's roughly a 50/50 rice/meat mixture. Secondly, the hog casings used in the recipe are fairly tough and rubbery. They are edible, but most people (in my experience) just squeeze the meat mixture out into their mouths.
Growing up I assumed everyone ate Boudin and that it was sold everywhere. Later I learned that not only is it very regional, but that most people couldn't even say it.
If you care, it's pronounced BOO DAn. Neither syllable has the accent. If you want to say it like a cajun, say BOO DAN, but don't let your tongue touch the roof of your mouth at the very end (which would make the "N" sound). Instead, the last sound will come through both your nose (like it would for "N") AND your mouth, because you didn't block the air with your tongue. Anyway, this is supposed to be a recipe, not a language lesson,and I'm sure there are even some youTubers that will show you how to pronounce it correctly Nevermind. I just looked, and most are saying "BOO DAN" (close), or "BOO DIN". Don't say BOO DIN or BOO din (or boo DIN) unless you don't mind being pegged as tourist 
Finally, If you've ever had livermush, it tastes very similar, which is no surprise as it shares lots of the same ingredients and seasonings.
REQUIRES A MEAT GRINDER/SAUSAGE STUFFER
although as long as you have some other means to grind meat, you could forgo the stuffing part and just make patties/balls
Makes about 3.5 lbs and takes about a day total
Ingredients
Cajun Seasoning
Instructions
If stuffing the casings and serving immediately, consider poaching them in salted water (165ºF to 170ºF.) for 10 minutes to soften the casings and warm up the Boudin. Alternately you can grill, pan fry, or just microwave them.
Boudin will last in the refrigerator for a day or two. Any longer and you should probably freeze it.
Enjoy!
Growing up I assumed everyone ate Boudin and that it was sold everywhere. Later I learned that not only is it very regional, but that most people couldn't even say it.
If you care, it's pronounced BOO DAn. Neither syllable has the accent. If you want to say it like a cajun, say BOO DAN, but don't let your tongue touch the roof of your mouth at the very end (which would make the "N" sound). Instead, the last sound will come through both your nose (like it would for "N") AND your mouth, because you didn't block the air with your tongue. Anyway, this is supposed to be a recipe, not a language lesson,
Finally, If you've ever had livermush, it tastes very similar, which is no surprise as it shares lots of the same ingredients and seasonings.
REQUIRES A MEAT GRINDER/SAUSAGE STUFFER
although as long as you have some other means to grind meat, you could forgo the stuffing part and just make patties/balls
Makes about 3.5 lbs and takes about a day total
Ingredients
- 1 1/2 pounds meat (game, beef, pork, probably not chicken, definitely not fish)
- 1/2 pounds liver (we've always used beef - others will probably work)
- 1/2 pound pork fat (fatback)
- 1/2 to 1 Tbsp Sage (rubbed, flaked - it don't care) or several fresh sage leaves if you have them
- 2-3 celery stalks, chopped
- 2 green bell peppers or similar, chopped
- 1 large onion, chopped
- 1 bay leaf
- 6-7 garlic cloves, chopped
- 4 tablespoons salt
- 1/2 teaspoon Insta Cure No. 1 (optional, also called "Prague Powder" or "Prague Powder 1")
- 2 to 5 Tbsp Cajun seasoning mix OR:
- 1-2 Tbsp. ground black pepper
- 1 Tbsp cayenne or other red pepper (adjust for heat preference)
- 1/2 to 1 Tbsp paprika
- 1 1/2 tsp oregano (fresh or dried)
- 1/2 tsp celery seed
- 2 cups cooked white rice (I prefer long-grain)
- 1 cup fresh parsley, chopped
- 1 cup green onions, chopped (not the white part, unless you didn't buy enough)
- Hog casings (optional)
Cajun Seasoning
- 1-2 Tbsp. ground black pepper
- 1 Tbsp cayenne or other red pepper (adjust for heat preference)
- 1/2 to 1 Tbsp paprika
- 1/2 tsp celery seed
- 1 1/2 tsp oregano (fresh or dried)
Instructions
- Chop the meats, liver, and fat (you want chunks that will fit in the grinder) and place in a large glass or plastic bowl (not metal).
- Add the onion, celery, green bell peppers, garlic, salt, Insta Cure, and Cajun Seasoning.
- Add salt, Insta Cure (if using), and the Cajun seasonings
- Mix thoroughly, cover, and marinate in refrigerator for anywhere from 1 to 24 hours (I usually do 4-8 hours).
- Place the mixture into a large pot and pour in enough water to cover everything a couple of inches.
- Add bay leaf, then simmer gently for 2+ hours until everything is tender.
- Strain (AND SAVE) the cooking liquid for later.
- Allow both to cool enough to handle. You can spread the mixture out on a cookie sheet to speed this.
- Grind the mixture through a coarse die on your grinder. If you don't have a grinder you can possibly use a food processor or do it by hand.
- Put the mixture into a large bowl and mix in the cooked rice, parsley, and green onions.
- Start adding back some of the liquid you saved earlier until you get a consistency that can be pushed into casings (up to 4 cups of liquid). Do this slowly. Once you get the right consistency, continue mixing by hand for for 3 to 5 minutes. If you're not using casings, think about the consistency of other bulk sausages and aim for that.
- At this point, you can stuff the casings or make balls or patties with the loose mixture. The Boudin is already fully cooked.
If stuffing the casings and serving immediately, consider poaching them in salted water (165ºF to 170ºF.) for 10 minutes to soften the casings and warm up the Boudin. Alternately you can grill, pan fry, or just microwave them.
Boudin will last in the refrigerator for a day or two. Any longer and you should probably freeze it.
Enjoy!
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