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Prep Time: 3 Hours
Yields: 125 Links

Boudin blanc, the Cajun pork and rice sausage, is without a doubt the best-known sausage in South Louisiana. The use of rice and extra spice make Louisiana boudin much different from those of France. Boudin is a delicious by-product of the boucheries, and it is well worth the extra effort. Serve boudin cold as a Cajun canapé, or hot as a breakfast item.

10 pounds Boston butt, cubed
2 pounds pork liver
1 pound green onions
1 pound parsley
8 ounces salt
6 tbsps cayenne pepper
4 tbsps black pepper
6 pounds cooked white rice
½ gallon cold water
1 cup chopped pimientos
75 feet sausage casing

Using a home-style meat grinder alternately grind meat, liver, green onions and parsley. Season ground ingredients with salt and peppers. Place the mixture into a large mixing bowl then add cooked white rice, water and pimentos. Using both hands blend until all is incorporated. NOTE: It is always a good idea to cook a small piece of the sausage mixture to test seasonings before stuffing casing. Using a sausage stuffer, fill the casing and twist into 6-inch links. Place boudin links into a home-style steamer, cover and cook 45 minutes or until sausage is firm.


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