Cajun
Boudin
Peppery Louisiana pork-and-rice boudin with tender liver, fresh herbs, and a lush filling for delicate links or crisp golden balls.
12 servings · 45 minutes prep · 120 minutes cook
Ingredients
Pork and broth
- 2 lb, Boneless; cut into 2-inch pieces.
- 8 oz, Trimmed and cut into 2-inch pieces.
- 12 cups, For cooking the pork and making the broth.
- 1 large onion, about 10 oz, Quartered.
- 2 medium ribs, about 4 oz, Cut into 2-inch pieces.
- 1 medium pepper, about 5 oz, Seeded and quartered.
- 6 medium cloves, about 1 oz, Peeled.
- 2 dried bay leaves, Dried.
Rice and seasoning
- 1 cup, about 7 oz, Uncooked.
- 1 cup, about 3½ oz, White and green parts, thinly sliced.
- ½ cup, about 1 oz, Flat-leaf parsley, finely chopped.
- 1 tbsp plus 2 tsp, Diamond Crystal kosher salt.
- 2 tsp, Freshly ground.
- 1 tsp, Ground.
- 1 tsp, Ground.
- 1 tsp, Sweet, not smoked.
- 1 tsp, Dried leaves.
For links
- 10 ft, Natural casing, preferably 32–35 mm.; use only for the link pathway; use only for the link pathway; use only for the link pathway; use only for the link pathway
For boudin balls instead of links
- 2 cups, For the first breading layer.; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway
- 4 large eggs, Large.; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway
- 2 tbsp, For thinning the egg wash.; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway
- 4 cups, Fine and dry.; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway
- 3 qt, Neutral oil such as peanut or canola oil.; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway; use only for the boudin-ball pathway
Directions
Make the pork and broth
- Using a {{tool:chef-knife}} and {{tool:cutting-board}}, prepare pork shoulder, pork liver, yellow onion, celery rib, green bell pepper, and garlic cloves as specified. Refrigerate the liver while the shoulder begins cooking.
- Place pork shoulder, water, yellow onion, celery rib, green bell pepper, garlic cloves, and bay leaf in a 6-quart or larger {{tool:large-heavy-pot}}. Bring just to a boil over medium-high heat, skim away any gray foam, and reduce the heat to maintain a gentle simmer.
- Partially cover and simmer for 75 minutes. Add pork liver and continue simmering for 15–25 minutes. The shoulder is ready when it separates easily under pressure from a {{tool:fork}}; its internal temperature will ordinarily be 190–200°F (88–93°C) by the time it is tender. The liver must reach at least 160°F (71°C) on an {{tool:instant-read-thermometer}} and should be cooked through without becoming dry and crumbly.
- Transfer the meat and vegetables to a rimmed {{tool:sheet-pan}}. Discard the bay leaves. Strain the broth through a {{tool:fine-mesh-strainer}} and reserve at least 3¼ cups (770 ml), keeping any rendered fat with it. Extra broth may be refrigerated or frozen for another use.
Cook the rice
- Combine long grain white rice with 1¾ cups (415 ml) of the reserved broth in a 2-quart {{tool:large-saucepan}}. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for 15–18 minutes, until the broth is absorbed and the grains are tender.
- Remove the pan from the heat and let the rice stand, covered, for 10 minutes. Fluff it with a {{tool:fork}}; do not rinse or cool it.
Grind and season the filling
- While the rice rests, pass the cooked shoulder, liver, onion, celery, bell pepper, and garlic through a {{tool:meat-grinder}} fitted with a ¼-inch plate. For the characteristic texture, include the softened vegetables and alternate them with pieces of meat.
- In a {{tool:large-mixing-bowl}}, combine the ground mixture, warm rice, scallions, parsley, kosher salt, black pepper, ground white pepper, cayenne pepper, sweet paprika, and dried thyme. Add the remaining 1½ cups reserved broth (355 ml) in three additions, mixing thoroughly after each.
- Knead and fold the mixture vigorously for about 2 minutes. Properly mixed boudin is moist, tacky, and cohesive, with distinct grains of rice; a spoonful should hold together but spread easily when pressed. Taste while warm and adjust only the pepper if desired—the measured salt supplies approximately 0.9% salt by weight to the finished filling.
Finish as links
- Soak hog casings in cool water for 30 minutes. Rinse the casing, then run cool water through its interior to remove residual salt and check for holes.
- Fit the casing onto a {{tool:sausage-stuffer}}. Fill it gently, leaving the boudin noticeably softer than a fresh-meat sausage; tight packing can split the casing as the rice expands. Twist into 6-inch links and prick only obvious air pockets with a clean {{tool:sausage-needle}}.
- To serve immediately, heat a {{tool:large-skillet}} of water to 175–180°F (79–82°C). Add the links and poach without boiling for 10–15 minutes, until the centers register 160°F (71°C) on an {{tool:instant-read-thermometer}}. Lift them out carefully with {{tool:tongs}} and rest for 5 minutes. Eat the filling by squeezing it from the casing, or eat the casing as well if it is tender.
- For a lightly crisp casing, dry the poached links and cook on a {{tool:grill}} over medium heat for 2–3 minutes per side, turning gently, until browned. Do not let the casing burst.
Finish as boudin balls
- Spread the filling in a shallow {{tool:baking-dish}}, cover, and refrigerate for at least 1 hour, until thoroughly cold. Keep it at or below 40°F (4°C) while forming the balls.
- Portion the filling into 1½-ounce pieces (about 43 g each) and roll into compact balls. Place all purpose flour in one shallow {{tool:mixing-bowl}}. Beat egg with water using a {{tool:whisk}} in a second bowl, and put fine dry breadcrumbs in a third.
- Coat each ball first in flour, then egg, and finally breadcrumbs, pressing gently so the crumbs adhere. Arrange the breaded balls on a {{tool:wire-rack}} while the oil heats.
- Heat frying oil in a {{tool:deep-fry-pot}} to 350°F (177°C) on a {{tool:deep-fry-thermometer}}, leaving at least 3 inches of headroom. Fry in batches without crowding for 3–4 minutes, turning once with {{tool:tongs}}, until deeply golden and at least 165°F (74°C) at the center. Let the oil return to 350°F between batches. Drain on the wire rack and serve hot.
