Main ingredients:

• 5 lbs of pork shoulder (deboned and cut into 1-1.5" cubes)
• 1lbs of chicken liver whole (drained but not washed)
• 2 medium onions large dice (trinity)
• 2 bell pepper large dice (trinity)
• 2 stalk of celery large dice (trinity)
• 8 good fresh cloves of garlic smashed and chopped
• 1 fresh Jalapeno chili diced small
• 1 fresh Serano chili diced small
• 8 green onion white part only (reserve the green part for later)

Seasoning:

• 60 grams of salt (and more to taste at the end)
• 20 grams of black pepper
• 3 grams of ground thyme
• 15 grams of paprika
• 5 grams of cayenne

Other ingredients:

• 6 cups of cooked long grain rice (~1060 grams) I prefer the Mahatma extra long grain rice
• 1/2 a bunch of fresh parsley chopped (~1/4 cup)
• 8 green onion (green tops only)
• 32-35mm fresh hog casing cleaned and rinced

Technique:

1. Cut and combine all the main ingredients and all seasonings and marinate 24hrs. Do not add the “other ingredients yet”.
2. Put the marinated meat mixture in a pot large enough and add enough water to cover (I sometimes use some pork stock from my sous vide cooks)
3. Bring to a boil and simmer for 3.5-4hrs (until meat falls apart)
4. Drain and reserve the beautiful stock (keep it very hot)
5. Put your meat/veggy mixture in your stand mixer with the paddle attachment and shred all the mix
6. Mix your meat/veggy mixture with the “Other Ingredients” (rice, parsley and green tops)
7. Progressively add your very HOT stock until you get a wet but not too wet mixture. (see notes)
   {This is the trick: Too wet and it is sloppy and too dry and you won’t be happy with the results. }
8. Since everything is already cooked, taste to adjust the seasoning.
9. Stuff the mixture HOT in the cleaned and soaked casing (this help start the process of setting the casing.
10. Make links of any desire lengths
11. Allow to dry on a cooling rack in the fridge overnight to set the casing (see notes)
12. Cook and enjoy!! (see notes)

Boudin is normally on the salty side (as it should) so don’t worry. If you taste it and you think it is definitely on the verge of being too salty then you did it right because the rice will absorb the extra and the end product will be just fine. When it is time to adjust seasoning, this is where I add my favorite Cajun Seasoning to add a little kick and dimension to my boudin. Be careful if you do add Cajun Seasoning because some Cajun Seasoning are just flavored salt. The one I use is not salt forward so it turns out just right.

Notes:

• Pork: I’ve use shoulder and picnic to make boudin all depending on what is the cheapest
• Liver: Chicken livers are definitely more tame than pork liver but I have used both and enjoyed both. DO NOT OMIT from the recipe!!
• The “Trinity” should be an equal mix (roughly) so if you have smaller onions or bell peppers, just make sure the end mix is 1/3, 1/3, 1/3 of each of the 3 vegs
• Stock: When mixing the stock with the mixture of meat/veggy/rice, make sure you add all the fat first DO NOT SKIM THE FAT, then add as much watery stock as needed to make a good wet mix.
• Mixture variations: Some people put the meat mixture through the grinder… I don’t! If you like a boudin with less of a strand texture then you can cut smaller cubes or put it through a large grinder plate.
  Some people like more rice in their boudin… and I like more meaty boudin, so you can adjust the rice quantity in the recipe accordingly!
• Links: Boudin is very wet so the casings don’t dry very well, For best results keep them linked for cooking purpose (otherwise the stuffing will come out the ends. If you want to cut your links (to vac seal them) then I would suggest parboiling them in water and then putting them in the fridge overnight. You can then safely cut into links
• Cooking: Because the boudin is already cooked you are just looking to heat the mix and set the casings.
  Fresh, you can boil them (as chained links); you can steam them; you smoke them, you can bake them (on a rack). I prefer letting them set overnight in the fridge on a cooling rack and then cook them as above.
• Storing/Freezing: Since this makes quite a few links you can easily freeze those bad boys. I normally vac seal them (gentle mode) and when I am ready to eat them I just put them in a pot of boiling water (in the bag) for about 10 minutes from thawed or 30 minutes from frozen.

I think I have covered all grounds and answered all the questions I would have, looking at the recipe. If you have any questions, feel free to reach out.

Enjoy! and Bon Appetite!