this is the most authentic and best recipe i could find on the net...if you follow this recipe you can't go wrong and will have some good boudin.....i'd probably double it though....


i'd also steam it or microwave it for a minute or so instead of poaching it...



Boudin Recipe

2 1/2 pounds Pork butt -- cut into 1 cubes
1 pound Pork liver -- rinsed in cool water
2 quarts Water
1 cup Chopped onions
1/2 teaspoon Minced garlic
1/2 cup Chopped green bell peppers
1/2 cup Chopped celery
4 1/4 teaspoons Salt
2 1/2 teaspoons Cayenne
1 1/2 teaspoons Freshly-ground black pepper
1 cup Finely-chopped parsley
1 cup Chopped green onions tops -- (green part only)
6 cups Cooked medium-grain rice
Sausage casings, 1 1/2 diameter, about 4 feet in length

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. This recipe yields about 4 1/2 lbs of boudin .