Smoked White Boudin
Boudin blanc is a light, fine cooked sausage made from pork and cooked rice with a centuries-old tradition in Louisiana. It is seasoned with onions, bell pepper, and parsley and lightly smoked to develop a mild, aromatic flavor. This sausage is a cornerstone of Cajun cuisine and is often served with hot sauce.
Ingredients(for 1 kg)
Instructions
Pre-cooking the Meat
1.5-2 hoursCut pork shoulder into pieces and simmer in salted water with bay leaf and onion for 1.5-2 hours until tender. Let meat cool, reserve broth. Pass cooled meat through the 4.5 mm plate of the meat grinder.
Making Filling & Stuffing
30 minutesMix ground meat with cooked rice, sautéed onions, bell pepper, parsley, curing salt, and all spices. Add some cooking broth until a cohesive, not too wet mixture forms. Stuff into pork casings (28-32 mm) and twist into 20 cm sausages.
Drying & Smoking
3-4 hoursDry sausages for 30 minutes at 50 °C without smoke. Then lightly smoke at 80-90 °C with pecan and apple wood for 2-3 hours until the core temperature reaches 71-74 °C and the casing has taken on a light golden color.
Pro Tip
The filling should be moist but not wet – too much liquid causes the casing to burst. Boudin blanc is traditionally steamed rather than smoked; the light smoking gives it depth without overpowering its mild character.
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