Combine Ingredients

In a large bowl combine pork with fat, livers, celery, yellow onion, garlic, green bell pepper, cajun spice, and crushed red peppers. Cover and refrigerate for 1 hour. This process allows the ingredients to introduce themselves and exchange flavors. Actually, this is really just kinda like a marinade.

Simmer Ingredients

Put the above in a large stock pot, add enough water to cover the meat and simmer over medium heat for 3 hours or until pork if fork tender.

Drain

Using a colander inside a large bowl drain meat and vegetables from water but keep the seasoned water for later use.

Grind or Cut Meat

This next step is for grinding the meat. If you don’t have a meat grinder you can chop the meat by hand.

First, allow meat to cool and setup KitchenAid or meat grinder and prepare about 4 or 5 natural hog casings by rinsing in warm water.

When rinsing the casing rinse the insides too by opening one of the ends and placing it near the opening of the faucet allowing water to run on the inside of the casing. I find my casings at the local butcher. If you are unable to find them these are the natural hog casing I use.

Grind or chop meat and vegetables into a bowl.

When all done grinding or chopping add green onions, parsley, 3 cups of the liquid reserve to the meat to add some natural flavor, mix together and then add uncooked instant rice.

Cover and set aside for about 15 minutes to allow rice to absorb some of the juices. If meat mixture is still too wet after 15 minutes you can add 1/2 cup more of instant rice.

Prepare Sausage Stuffer Attachment; Make Sausages

Place 1 entire casing on the end of the stuffer tubing. Insert meat into the grinder. While holding onto the tubing and casing turn grinder to setting 4 and allow meat to flow through machine into the casing. You are now making sausage!

You can do this one of two ways: 1) fill casing to desired length, cut casing about 3-4 inches from end and tie knot on both ends or 2) fill one entire casing, tie ends and make divided sections. Even though #1 is more time consuming I prefer that method.

TIP: Fill meat into casing loose but not too loose because when you steam the boudin it will plump up and you don’t want your casing to rip or tear.

Steam Boudin Place boudin sausage in a large steamer and steam each sausage for about 15 minutes. Watch them begin to plump as soon as you put them in a hot steamer. WOW!

Bake if Desired After steaming the boudin is ready to serve. The casing will be tough but if you want to crisp up the casing place the boudin in a large pot sprayed with non-stick cooking spray and bake at 350 degrees for about 15 or until desired brownness.

Careful not to cook it to long as the sausage may blowup. If it does, that is okay as it will still taste fantastic, it just won’t look pretty.

Enjoy!