Traditional boudin features pork liver and or pork heart along with scraps of pork meat from just about any part of the hog. In a pot with water over high heat add the liver and boil until well done about 10 minutes. The homemade sausage may be steamed or slowly simmered or braised. This homemade cajun boudin also known as boudin blanc is a traditional mixture of pork meat and liver and rice along with onions and seasonings. Boudin boudin blanc is a finely textured white blood sausage.
Boudin pronounced boo dan at least in cajun country is a cooked sausage made from pork meat and rice plus various vegetables and seasonings all stuffed in a natural pork casing. The stuffing mixture is similar to cajun dirty rice. It s an excellent sausage to prepare for a party or tailgating event. In a rice cooker make the. Homemade cajun seasoning 1 tablespoon ground black pepper 1 tablespoon ground white pepper 1 tablespoon cayenne 1 tablespoon sweet paprika 1 teaspoon dried oregano 1 2 teaspoon celery seed.
Boudin balls are a deep fried cajun variation of boudin blanc that does not use pork. Remove the liver and drain. In a heavy pot with tight fitting lid add the pork roast and fill the pot with water to a depth of 4 inches. Boudin rouge is a sausage similar to boudin blanc but it has pork blood added to it. Boudin balls are a deep fried cajun variation of boudin blanc that does not use pork.
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