BBQ Boudin

Name: BBQ Boudin
Cuisine: American
Ingredients: 2¾-pound to 3-pound bone-in pork butt section; 2 large yellow onions, chopped; 2 tablespoons kosher salt or coarse sea salt, or more to taste; 2 tablespoons kosher salt or coarse sea salt, or more to taste; 1 teaspoon dried thyme; ¼ to ½ pound fresh pork liver (optional); 2 plump garlic cloves, minced; 6 cups freshly cooked rice, preferably well-seasoned and cooked in chicken stock; 6 cups freshly cooked rice, preferably well-seasoned and cooked in chicken stock; 1 cup finely chopped scallions, green tops included; 1 tablespoon freshly ground black pepper, or more to taste; 1½ teaspoons cayenne, or more to taste; ½ cup cream or half-and-half; ½ cup cream or half-and-half; 3 yards hog sausage casings

Preparation info

Makes about 2 Dozen Links, Serving
12
or More

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

South Louisiana produces some of the country’s best charcuterie. Among the varied specialties, the masterpiece may be boudin blanc, a Cajun pork and rice link sausage eaten at all hours of the day, from breakfast through dinner. Because the mixture is partially cooked before it goes into the casing and then poached briefly, a short stint in the smoker is all it needs to be ready to devour.

Ingredients

Americas
United States
Breakfast
Dinner
Louisiana

Ingredients

Method