Cookstr.com

Boudin

Updated April 07, 2016

Editor's Note: Boudin is a type of sausage that originated in Europe but has also become a popular component of Cajun cuisine. It can be made with almost any type of meat to create a wide variety of sausage recipes, including some that use seafood. This particular boudin recipe uses both pork and rabbit meats for a truly one of a kind flavor that's more sophisticated than that of other homemade sausage recipes. The time it takes to prepare is well worth the result - a savory, slightly spicy sausage that's unlike any you've had before.

Makes12 small boudins

CostModerate

Moderate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationGluten-free, Low Carb, Peanut Free, Tree Nut Free

MealDinner, Lunch

Taste and TextureCreamy, Hot & Spicy, Meaty, Savory, Spiced

Ingredients

  • 1/2 pound rabbit meat
  • 1/2 pound lean pork
  • 1/3 pound pork fat
  • 1 cup heavy cream
  • 1 1/2 to 2 teaspoons cayenne pepper (depending on desired hotness)
  • ¼ teaspoon dried rosemary, chopped
  • ¼ teaspoon ground sage
  • ¼ teaspoon dried thyme
  • 1/8 teaspoon ground cumin
  • 1 allspice berry, crushed
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 cup packed soft-cooked rice
  • 1/3 cup finely chopped onion
  • 2 egg yolks
  • 4 to 5 tablespoons butter

Instructions

Meat grinder

Grind the meats and pork fat together in a meat grinder.

Place the cream in a heavy saucepan and cook over very low heat until reduced by half.

Add all the spices and seasonings to the meat mixture and mix well. Add the reduced cream, rice, onions, and egg yolks and mix again thoroughly.

In a large skillet over low heat, lightly simmer the boudin mixture for 10 minutes, stirring constantly.

Cool the mixture and stuff into lamb casings, or use the easy method that follows: Place 1/3 cup of the mixture on a 7-inch square of plastic wrap. Roll up the boudin mixture to make a 3?-inch long sausage. Tie tightly with string at each end. In a large pot of lightly boiling water, poach the boudin for 15 minutes. Remove and chill thoroughly.

Remove the plastic wrap “casings.” In a skillet, heat the butter over moderate heat and gently cook the boudin until brown. Serve immediately.

Notes

Substituting plastic wrap for hard-to-find casings work very effectively. Test one boudin if you have not tried this method before. The mixture may also be used to make small patties. If you choose this method, shape the patties after mixing all ingredients and brown in the butter. It is not necessary to poach the mixture.

Turkey, chicken, or partridge may be substitute for the rabbit.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password