Cajun & Creole Free recipe

Boudin Sausage

Few Louisiana dishes are as reliable as Boudin Sausage: spiced pork and rice sausage, a Louisiana specialty. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 10 min Cook: 30 min Total: 40 min

40Minutes

4Servings

4.9Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1 lb ground pork
1 cup cooked rice
1/2 onion minced
1/2 bell pepper minced
2 celery stalks minced
3 cloves garlic minced
2 tsp Cajun seasoning
1/2 tsp cayenne
sausage casings (optional)

Estimated Nutrition (per serving)

395Calories

25gFat

20gCarbs

21gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Cook the pork in a skillet over medium-high, breaking it up, until browned, about 8 minutes.
Step 2
Add the onion, bell pepper, and celery and cook 6 minutes, then the garlic, Cajun seasoning, and cayenne for 1 minute.
Step 3
Stir in the cooked rice and mix well, cooking 3 minutes.
Step 4
For traditional boudin, stuff the mixture into sausage casings and poach gently 10 minutes; for boudin balls, roll into balls, bread, and fry until crisp.
Step 5
Serve warm with mustard or hot sauce.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
This tastes even better the next day, once the flavors have had time to sit together in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.

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