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Boudin Blanc Sausage – Mix and Match Version

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Boudin Blanc (or "white Boudin") is a wonderful Cajun sausage stuffed with pork and rice. Boudin Blanc is a white sausage made with pork but no blood. The rice was meant to stretch the meat in frugal times. Now, it's a unique and delicious treat all on it's own.

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Ingredients

  • 3 lbs. boneless lean pork, trimmed of excess fat and cut into l 1/2-inch chunks
  • (Or a combination of pork and chicken breast to make up 3 lbs.)
  • 4 cups coarsely chopped onions
  • 2/3 cup of cream (or three eggs)
  • 1 medium bay leaf, crumbled
  • 1 t white pepper
  • 1/2 t freshly ground black pepper
  • 1 t ground coriander
  • 5 t salt
  • 1 cup coarsely chopped green pepper
  • 4 T coarsely chopped parsley
  • 1/2 cup coarsely chopped green onions (optional)
  • 1 T finely chopped garlic
  • 2 1/2 cups freshly cooked (and cooled) white rice
  • 1 T dried sage leaves
  • 2 1/2 t cayenne (optional)
  • 9 feet of 1 1/2-inch hog casings

Details

Servings 20
Cooking time 90mins

Preparation

Step 1

If using just the pork chunks, place them in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rises to the surface. Add 2 cups of onion, the bay leaf, peppercorns and 1 teaspoon salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate.

If using the pork and chicken combo, cut in one-inch chunks and put through a meat grinder.

If using the boiled pork chunks, put them, along with the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl.

Add the rice, coriander, sage, cayenne, white and black pepper and the remaining 4 teaspoons of salt.

Knead vigorously with both hands until all ingredients and evenly blended. Taste for seasoning.

Stuff sausage into casings. Refrigerate for 3-4 days, turning each day to let the sausages dry and cure. Freeze what is not going to be used within a week.

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