Chef Donald Link's Boudin the Acadian Staple

Dive into the heart of Cajun cuisine with Chef Donald Link’s Boudin, the ultimate Acadian staple that combines robust flavors, rich ingredients, and traditional sausage-making techniques. This recipe features succulent pork shoulder, hearty pork liver, and aromatic vegetables—like onions, celery, and green bell pepper—blended perfectly with seasoned white rice and spices like cayenne and paprika for a fiery kick. Stuffed into pork sausage casings, these savory links are versatile and can be steamed, pan-fried, or grilled to perfection. Whether served hot with Creole mustard or paired with crackers, this homemade boudin promises an authentic taste of Louisiana and a hearty serving of Southern soul. Perfect for food adventurers or anyone seeking the bold flavors of Cajun cooking, this recipe is an unmissable culinary experience.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 2 pounds Pork shoulder
• 1 pound Pork liver
• 2 cups Onions, chopped
• 1 cup Green bell pepper, chopped
• 1 cup Celery, chopped
• 4 cloves Garlic, minced
• 4 cups White rice, cooked
• 1 teaspoon Cayenne pepper
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 2 cups Chicken stock
• 10 feet Pork sausage casings, rinsed

Directions

Step 1

Cut the pork shoulder into chunks and rinse the pork liver thoroughly under cold water.

Step 2

In a large pot, combine the pork shoulder, pork liver, onions, bell pepper, celery, and garlic. Add just enough water to submerge the ingredients, then bring the pot to a boil.

Step 3

Once boiling, reduce the heat to a simmer and cook for 1 hour, or until the pork is tender and fully cooked. Skim off any impurities that rise to the surface.

Step 4

Remove the pork, liver, and vegetables from the pot, allowing them to cool slightly. Reserve 2 cups of the cooking liquid as stock, discarding the rest.

Step 5

Using a meat grinder or food processor, grind the pork shoulder, liver, and cooked vegetables together until fine but not overly mushy.

Step 6

In a large mixing bowl, combine the ground meat and vegetable mixture with the cooked rice. Season with cayenne pepper, paprika, salt, black pepper, and thyme.

Step 7

Gradually pour in the reserved stock, mixing until the boudin mixture is moist but not overly wet. Adjust the seasoning to taste.

Step 8

Rinse and prepare the sausage casings according to package instructions. Stuff the boudin mixture into the casings using a sausage stuffer, twisting them into links of your desired length.

Step 9

Once stuffed, the boudin sausages can be steamed, pan-fried, or grilled until heated through. Serve hot with Creole mustard or crackers for a traditional Cajun experience.

Nutrition Facts

Serving size	(3625.7g)

Amount per serving	% Daily Value*
Calories	4141.6

Total Fat 138.5g	0%
Saturated Fat 45.1g	0%
Polyunsaturated Fat g
Cholesterol 2223.4mg	0%
Sodium 3791.1mg	0%
Total Carbohydrate 296.1g	0%
Dietary Fiber 16.9g	0%
Total Sugars 24.0g
Protein 391.4g	0%

Vitamin D 222.3IU	0%
Calcium 586.2mg	0%
Iron 128.8mg	0%
Potassium 6660.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 39.2%

Carbs: 29.6%