Boudin sausage is a well-loved component of Cajun cuisine. Though it carries the same name as its French cousins, the blood sausage called boudin noir and delicate boudin blanc sausages, it has been transformed in the Louisiana bayous into a hot and spicy Cajun sausage. It seems wherever you go in Cajun country, you’ll find restaurants advertising hot boudin sausages. Lousiana natives love to snack on the tasty sausage filled with rice, cooked pork and onions.
The boudin is made by simmering chunks of pork meat with bay leaves and chili peppers for about an hour, then adding onions to the pot for five minutes. The bay leaves and chili peppers are discarded and the mixture strained. The pork water can then be used to make rice for the boudin sausage. The pork meat and onions are ground in a meat grinder or food processor and put into a large mixing bowl.
The meat mixture for the sausage is then combined with various herbs and spices, which can include salt, black pepper, red pepper flakes, cayenne pepper, garlic, thyme, allspice, mace and sage. Fresh parsley and scallions are added to the sausage mix, as well as the rice that was prepared with the pork stock.
The bowl of boudin filling should then be cooled for half an hour in a refrigerator. Afterwards it can be stuffed into hog casings to form the boudin sausage. The sausage does not need to be tied off into links, but can simply be coiled.
The sausage should be refrigerated immediately after it is made since it can spoil quickly. Boudin sausages should be consumed within two or three days of being made, or else frozen for up to two months.
The preferred method of heating up a boudin sausage is by steaming. The sausages can be steamed for about 15 minutes using a vegetable steamer in a covered pot.
However, the steaming makes the sausage casing tough, so the boudin sausage is normally eaten by squeezing the sausage, pushing the filling out of the casing and into the mouth.