Hazel's Cajun Boudin
PREP TIME: 2 Hours
YIELDS: 45 pounds


This recipe originated at Veillon's Meat Market in Sorrento Louisiana. I could never decide if this recipe was my all-time favorite, but it was definitely number 1 or 2. The interesting thing about this recipe is that the boudin is put together raw then stuffed into the casing and steamed, creating a wonderful flavor and crispy skin.


  • 22 pounds Boston butt, cubed
  • 7 pounds pork liver
  • 2 pounds green onions
  • 2 pounds parsley
  • 1 pound salt
  • 3 tbsps cayenne pepper
  • 2 tbsps black pepper
  • 12 pounds cooked rice
  • 10 pounds water
  • 2 cups pimentos, chopped
  • 32-35mm hog casing for 50 pounds of meat, approximately 133 feet

In a large pan, combine meat, liver, green onions and parsley. Run the ingredients through the fine plate of a meat grinder, alternating each of the ingredients. When ground, add salt, peppers, rice, water and pimentos. The mixture will be very moist and a bit messy to the novice cook, but have no fear. This is exactly what it is supposed to look like. Using the sausage stuffing attachment or a hand stuffer, stuff the mixture into 32-35 mm natural hog casing. You may wish to tie the links off into 6-inch sections. Place 2 inches of water in the bottom of a steamer or a large rice cooker and steam the boudin for approximately 1 hour, covered.

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