Homemade Cajun Boudin Sausage | How to Make Boudin Recipe

let me tell you if you follow this recipe you're going to be a big fan of boudin [Music] today we're going to be making cajun boudin and this is different than any other sausage i've made before at least in the videos that i've shown you boudin is a unique type of sausage that actually uses cooked pork butt cooked vegetables rice liver and of course today we're going to be using our 629 boudin seasoning we're going to break all this down together in a braise so that all those flavors meld and combine really well once that's done we're going to shred it we're going to combine it with some rice and then stuff it into our caseins to start this process i'm going to break down our vegetables and our pork into some more manageable sized pieces and then we'll be ready to start our braise the vegetables we're going to be using today are bell peppers onions and celery this is what's known as the holy trinity in cajun cooking if you're familiar with french cooking you might know the term mirepoix which is carrots celery and onion it's the base to a lot of sauces and soups this is the cajun version and this is the base for a lot of dishes that you are familiar with such as jambalaya gumbos etch face so it's going to go great in our sausage here i have a pork butt and this is a fat ratio of about 30 to 70 percent lean it's pretty standard for a boudin recipe this only being eight pounds is still going to create a lot of sausage in our final product first thing i'm going to do is season up our pork with a little bit of salt and pepper and then start searing it off i actually have some leftover duck fat from a different recipe so i'm going to use that to start searing and start sauteing our vegetables all the meats seared off got a lot of rendered fat in there still and i'm going to go straight in with the vegetables i'm going to be using chicken liver chicken liver is going to be a little bit more of a mild flavor compared to a pork liver or a beef liver which also can be used in boudin and since i didn't feel like chopping i'm just going to throw garlic in the blender with the chicken livers and now i'm going to add in our chicken liver we're going to cook that for another few minutes and then we'll be ready to add our pork and top it off with some water at this point also i'm going to start adding our seasoning this is our 629 boudin seasoning it's a classic blend of cajun spices specifically designed for this sausage i'm going to add it in this point so that it starts developing and really working with the vegetables to build our final flavor profile and now i'm going to start adding our seared pork back to the mix and once it's all in i'm going to add enough water just to cover the pork once we bring this to a boil we're going to reduce the heat to maintain a nice low simmer we're going to braise that for a number of hours until that pork is really tender and shreds super easy once that's ready we're going to start breaking it down mixing with our rice and into our casings we braised our pork and vegetables for about three and a half hours and they are completely tender and ready to shred and a good way to tell is if you take a piece of meat and you take a spoon or something kind of push it against the edge of the pot it should just break apart really easily and that's how you know when you're ready to spread so with that being said we're going to start transferring this to our stand mixer and we're just going to put it with our paddle on a low setting and that's going to shred all that meat for us really easily that way we don't have to get our hands in there we don't have to use a grinder and it's going to be all broken up and ready to mix with our rice so i'm going to start just straining this out and getting it into our mixing bowl here and we want everything to get mixed in here all the cooked vegetables all the meat and we're not going to toss that liquid either because that's tons of flavor in there it's basically a really well seasoned pork broth at this point we're going to be adding some of that back into our sausage for moisture content and for flavor i'm going to start on a very low setting and that my friends is exactly what we're looking for nice and broken down shredded workable movable that should pass through the stuffer just fine at this point i'm going to add eight cups of cooked rice the ratio i'm using for this recipe is a pound to a cup a pound of meat cup of rice so i had eight pounds uh raw pork butt so i have eight cups of cooked rice i'm just going to dump it in start mixing still pretty warm so hopefully your hands have a tolerance for that and if not all you got to do is just use a wooden spoon or a paddle or something like that to mix it all together it's actually a really nice consistency i think it'll go through the stuffer really easily so now i'm just adding some of that fat back in as much as we don't like to hear it fat is flavor onions and parsley are going to go in and one more mix and then i'm gonna load our stuffer up and we'll start making the links we're using a 35 to 38 millimeter natural hog casing today uh which is a pretty standard size for a cajun boudin this is also available at pseasoning.com going to run some water through it kind of give it another rinse as we pull through here and then we're going to move up our horn with just a little bit of this water here start feeding our casing now that pocket of water that we put through the casing is going to rinse the inside of the casing as it works its way through so we're going to put a little bit of water on the table so that our sausages don't stick now since this our meat mixture is still warm is pretty easy to crank which is really nice don't have to worry about using all of our muscle just to get the meat out of the stuffer we got it all in one casing i don't think i've ever seen that before i'm going to link these up just like i would any other sausage except for i'm going to make these a little longer the way we're going to prepare these you're not going to put these on a bun so you're not trying to make it bun size or anything so we're going to make you know some good links we're all cleaned up we are ready to throw this in the fridge overnight that's just going to let the sausages set up a little bit the rice is going to start absorbing some of those fats and the flavors and kind of firm up and it's going to meld really well for tomorrow when we're going to be ready to grill these things and eat probably way too much boudin day two and all there's left to do is heat these up and try some outside i've got the pellet grill preheated to 350 degrees we're just going to throw the boudin on there for about 10 to 12 minutes just to get them warm the moment i've been waiting for is finally here it's been about two day process but the boudin just came off the smoker and we're going to serve this kind of in a traditional way with some saltine crackers some b b pickles and just a little side var stone mustard the final preparation for this sausage can go a number of different ways if you want to cold smoke the product the 629 boudin seasoning available at pseasoning.com does come with the cure packet if you go for the preparation like we did here you can oven you can grill you can smoke any preparation just based on your preference is going to be great now these casings you can eat them obviously they are natural hog casings and they have been cooked but the traditional way to eat boudin is to pull and squeeze out that filling and we're going to set it on a cracker here and put a little mustard on there and finish that off with a bread and butter pickle cheers the flavors they melded really well together it's a nice warm slightly spicy flavor profile the pork and the vegetables surprisingly those vegetables although they're very cooked down they come through and really even out the flavor very well so the flavors of the boudin are very warm and savory and the little bit of vinegar from the mustard and pickles it pairs really well you can obviously put this on a bun with the mustard and pickles as well but honestly i'm just loving it straight off the grill as is for this recipe and more head to pseasene.com don't forget to click subscribe and until next time i'm chef jed thanks for watching

Channel: PS Seasoning

Views: 39,193

Keywords: cajun, boudin, cajun sausage, sausage, homemade sausage, liver, chicken liver, cajun boudin, homemade boudin, pork sausage, shrimp sausage, liver sausage, sausage making

Id: lrXOYXp6bE8

Length: 8min 47sec (527 seconds)

Published: Tue Feb 01 2022