Chef John Folse's "Nuttin' But Kickin'" Boudin
PREP TIME: 2 1/2 - 3 Hours
YIELDS: 70 (6-inch) links


Boudin is one of the oldest sausages in Louisiana. Every community has its own unique recipe. I've tasted many types of boudin as I’ve traveled throughout Louisiana, but when I get the urge to whip up a batch, this is the recipe I use. You’ll make a large batch using this recipe, but boudin freezes well. Put it away, or remember the tradition of the boucherie and share it with neighbors and friends.


  • 20 pounds fresh picnic shoulder, cut 1 ½ inch thick
  • 3 pounds pork liver
  • 8 large yellow onions, peeled and diced
  • 5 cups medium-grain rice
  • 6 bunches green onion tops, thinly sliced
  • 5 ounces salt
  • 2 ounces black pepper
  • 1 cup chopped red bell pepper, finely diced
  • 32-35mm hog casing

Cook 5 cups of medium grain rice in lightly salted water, stirring occasionally until tender, approximately 30 minutes. Cool rice in a colander under cold running water, drain and set aside. In a large stock pot, place picnic shoulder and cover with water by approximately 4 inches. Bring to a rolling boil, reduce to simmer and cook 1 1/2 hours. Be sure to add water as necessary to retain volume. Add pork liver and cook 30 additional minutes. Remove meat and liver. Allow to cool slightly. In the same liquid, add onions and cook 20 minutes. When onions are done, strain onions from stock and add to the meat. Measure out 12 level cups of stock and set aside. Debone meat and in a home-style meat grinder, grind meat, liver and yellow onions. Add cooked rice and green onion tops, blending well into the meat mixture. Blend salt, pepper and red bell pepper in with the stock, and pour into the meat mixture, once again blending well. Using a home-style stuffer or meat grinder attachment, stuff the mixture into hog casing and tie into 6-inch links. When ready to serve, steam the boudin or poach in 190 degree water until casing is cooked, approximately 10 - 15 minutes.

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