Soy-Free Classic Cajun Boudin

Dive into the soulful flavors of the South with this Soy-Free Classic Cajun Boudin recipe, a hearty and authentic take on Louisiana's beloved sausage. Made with a rich medley of tender pork shoulder, pork liver, fragrant spices, and the Cajun trinity of onion, celery, and bell pepper, this recipe delivers a savory, smoky kick in every bite. Long-grain white rice is folded into the mix for that iconic boudin texture, and it’s all stuffed into hog casings for a traditional presentation. With no soy in sight, it’s a perfect choice for those with dietary restrictions who still crave the bold essence of classic Cajun cuisine. Whether simply poached or finished on the grill for a crispy exterior, these flavorful sausages are ideal as a main course, appetizer, or snack. Serve them hot and take your taste buds straight to the heart of Louisiana!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 10

Ingredients

• 2 pounds pork shoulder
• 0.5 pounds pork liver
• 2 tablespoons vegetable oil
• 1 large, chopped onion
• 1 cup, chopped celery
• 1 large, chopped bell pepper
• 1 bunch, chopped green onions
• 4 cloves, minced garlic
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 tablespoon salt
• 1.5 cups, cooked long-grain white rice
• 1.5 cups water or chicken stock
• 1 package, rinsed and soaked hog casings

Directions

Step 1

Cut the pork shoulder and liver into large chunks.

Step 2

Heat vegetable oil in a large pot over medium heat. Add the pork and liver chunks, browning on all sides.

Step 3

Add the chopped onion, celery, bell pepper, and green onions to the pot. Sauté until the vegetables are softened.

Step 4

Stir in the minced garlic, cayenne pepper, black pepper, paprika, thyme, and salt.

Step 5

Pour in the water or chicken stock. Cover the pot and let it simmer for about 45 minutes, or until the pork is tender.

Step 6

Remove the pot from heat and allow the mixture to cool slightly.

Step 7

Once cooled, transfer the mixture to a food processor or grinder. Process until you achieve a coarse texture.

Step 8

In a large bowl, combine the processed meat mixture with the cooked rice. Mix thoroughly to integrate the flavors.

Step 9

Rinse and prepare the hog casings as per the package instructions, making sure they are ready to use.

Step 10

Stuff the rice and pork mixture into the hog casings, using a sausage stuffer or spoon. Be careful not to overfill to avoid bursting the casings.

Step 11

Once filled, twist and tie the casing to form individual sausages of your desired length.

Step 12

Bring a large pot of water to a gentle simmer. Poach the boudin links for about 15 minutes.

Step 13

Remove the boudin from the water and let rest before serving. You can grill or pan-fry the sausages if a crust is desired.

Step 14

Serve hot and enjoy your soy-free classic Cajun boudin.

Nutrition Facts

Serving size	(2559.3g)

Amount per serving	% Daily Value*
Calories	3124.0

Total Fat 145.7g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 17.0g
Cholesterol 1483.1mg	0%
Sodium 8012.0mg	0%
Total Carbohydrate 141.3g	0%
Dietary Fiber 14.4g	0%
Total Sugars 18.8g
Protein 289.2g	0%

Vitamin D 111.1IU	0%
Calcium 492.6mg	0%
Iron 69.0mg	0%
Potassium 5608.5mg	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: 43.2%

Protein: 38.1%

Carbs: 18.6%