Wild Hog Boudin

     This is our first attempt at making boudin....it actually turned out pretty good!  It's not hard to do, just a little time consuming.  We will do this again, but with a real sausage maker and not a meat grinder. 

     I got the original recipe from the Louisiana Sportsman October Magazine.  We tweaked it a little and came up with this easier version.  

Wild Hog Boudin

10 lbs. ground wild hog pork (regular will do too)
2 lbs.  liver (I used beef liver)
2 24 oz. bags seasoning blend
1 cup minced garlic
8 cups chicken broth
1 T. cayenne pepper
3 T. salt
1 T. black pepper
4 bunches chopped green onion
1 bunch chopped parsley
2 T. Tobasco hot sauce
2 packages sausage casings
3 lbs.  uncooked rice

In very large pot add ground pork, liver, seasoning blend, salt and pepper.  Add enough chicken broth to cover meat completely.  Bring to boil, then reduce heat to simmer and cook until pork is done.  Give it approximately one hour.  Stir often to break down meat into small pieces.

Remove meat and vegetables with slotted spoon- reserve one gallon of broth.  Bring the liquid to a boil and add rice, reduce heat and cook until rice is done.

In a large bowl, add meat mixture, green onions, parsley, hot sauce and cooked rice.  Blend well.  Taste and add more seasoning if necessary. 

Rinse sausage casings with warm water.   Place over sausage stuffer, tie knot on one end.   Put boudin mixture in top of stuffer and start pushing the stuffing through the casing.  Don't overfill or it will explode.  Twist as you go.  We made about four links at a time and then cut it to start another one.  Repeat until all stuffing is gone. 

This recipe made about 15 lbs. boudin.  At this stage, the boudin is cooked and can be eaten immediately.  It can be frozen in Ziploc bags (a few links in each), grilled, smoked, or reheated by simmering in water or steaming. 

Boudin can be eaten alone, or on French bread (like a sandwich).  Drizzle Steen's Syrup over the boudin...it is DELICIOUS!


What can I say, we Cajuns LOVE our boudin!!!




This is our meat grinder. It has a sausage attachment.  Sorry, didn't get a pic of that.

 After mixing all ingredients - ready to stuff the casings.  Looks like rice dressing!

You can find the original recipe at www.louisianasportsman.com.