White Boudin – Boudain Blanc – Louisiana Pork and Rice Sausage
Description
This zesty, traditional Louisiana sausage is a family recipe passed down through the Prudhomme family. It’s filled with pork, rice, and a blend of seasonings, all wrapped up in a tender casing. Whether you are serving it for a brunch, a casual lunch, or at a gathering with friends and family, this dish will bring the vibrant flavors of Louisiana to your table. If you don’t have a sausage stuffer, don’t worry—just shape the filling into patties and fry them until golden brown. A perfect way to enjoy authentic Cajun flavors in any setting.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1 1/2 cups |
| Onion | 1/4 cup, finely chopped |
| Fresh parsley | 1/4 cup, chopped |
| Garlic | 1 clove, minced |
| Cayenne pepper | 2 1/2 teaspoons |
| Salt | 1 teaspoon |
| Ground black pepper | 1 teaspoon |
| Pork steak pieces | 6-9 pieces (about 2 1/2 pounds) |
| Pork liver | 1/2 pound |
| Water | 2 cups |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 221.3 kcal |
| Fat | 8.7 g |
| Saturated Fat | 3 g |
| Cholesterol | 55 mg |
| Sodium | 347.3 mg |
| Carbohydrates | 23.1 g |
| Fiber | 0.6 g |
| Sugar | 0.5 g |
| Protein | 11.4 g |
Preparation and Cooking Time
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
Instructions
-
Prepare the Casings:
Begin by soaking the sausage casings in cool water for about 5 minutes to remove the salt from the outer surface. Be careful not to soak them for too long, as they will become too soft to stuff. Once they’re soaked, flush the insides of the casings by placing one end on the faucet nozzle and running cold water through it. Check the casings for holes—if any are present, discard the damaged sections. -
Rinse and Refrigerate:
Once rinsed, gently squeeze out any excess water from the casings. Cover them and refrigerate until you’re ready to stuff them with the sausage mixture. -
Cook the Meat:
In a large saucepan, combine the pork steak pieces, pork liver, and 7 cups of stock. Cover and bring to a boil over high heat, stirring occasionally. Once boiling, reduce the heat to a simmer and continue cooking for about 15 minutes. Stir occasionally and skim off any foam that forms on the surface. -
Simmer the Meat:
After 15 minutes, remove the lid, and let the mixture continue to boil for another 2 hours or until the meat becomes tender and falls off the bone. You may need to add more stock during the cooking process to ensure the meat remains submerged. -
Prepare the Filling:
Transfer the cooked meat and fat into a large mixing bowl. Strain the cooking stock and reserve 2 cups of it. Discard any remaining stock. Be cautious when removing bones from the meat, as some bones may be very small. Once the bones are removed, grind the meat and fat through a coarse disc on your meat grinder into the bowl. -
Season the Sausage Mixture:
Stir in 6 cups of cooked rice, chopped onion, garlic, parsley, cayenne pepper, salt, and black pepper. Taste and adjust the seasoning by adding more cayenne pepper or salt as desired. The mixture should be moist but not runny. Gradually add in the reserved 2 cups of stock, stirring well to combine. If the mixture becomes too dry, add more stock; if it’s too wet, you can add a little more rice to balance it out. -
Stuff the Casings:
With your casings prepared, stuff them with the sausage mixture while it’s still hot. As you stuff, twist the sausages every few inches to form links. A common link size is about 4 inches, but you can make them smaller for appetizers. Tie the ends of the casings securely to prevent any filling from escaping. -
Cook the Sausage:
In a large saucepan or Dutch oven, place the sausages in a single layer and add a small amount of water to the pan. Cover and heat over high heat until it begins to simmer. Once simmering, reduce the heat to a low simmer to cook the sausages through. This should take about 15 minutes. Keep the heat low to avoid bursting the sausages. -
Rest and Slice:
Once the sausages are fully cooked, drain them and let them rest for about 15 minutes before slicing. This will help the juices redistribute throughout the sausage. Serve while warm for the best flavor.
Servings and Yield
- Yield: 5 pounds of sausage
- Servings: 15
Helpful Tips
-
If you don’t have a sausage stuffer, you can form the sausage mixture into patties. Simply shape about 1/4 cup of the filling into a 1/2-inch thick patty and fry in hot oil until golden brown on both sides. These patties will still deliver the same delicious flavors without the hassle of stuffing casings.
-
For the best results, be sure to cook the sausages over low heat to avoid bursting. A slow simmer ensures they cook through without drying out or becoming tough.
Conclusion
This traditional Louisiana sausage recipe is a true representation of the region’s vibrant culinary culture. With its rich flavor and satisfying texture, White Boudin (Boudain Blanc) is perfect for any gathering, from casual lunches to festive brunches. The combination of seasoned pork and rice, all wrapped in a tender casing, creates a dish that’s both hearty and flavorful. Whether stuffed in casings or fried into patties, this recipe is sure to impress your guests and become a new favorite in your kitchen. Enjoy the taste of Louisiana with every bite!
