Cajun style boudin sausage just may be one of the more interesting sausages out there. Its ingredients are fully cooked and then ground up before stuffing them into casings. And depending on who you ask, the casings are sometimes not even eaten after being stuffed. Some folks like to bust them open, spread the "dirty rice" like contents onto crackers or white bread and then consume. You can also skip the casings all together and form the sausage mixture into meatballs, bread them and then fry for a little comfort food heaven.
As far as the ingredients go, you can get just about creative as you like. Cajun style boudin is traditionally made with pork, but you can use anything from crayfish and shrimp to lamb or venison like I did here. I've listed below the grinder and casings that I used for this recipe.
Try frying the boudin. Simply form the sausage into balls or a patty, coat in your favorite breading and then fry. I like to chicken fry mine by first coating it in flour, dipping in buttermilk and then dredging in a cornmeal/flour mixture. Fry the boudin at around 330 degrees F until golden brown. Using panko breadcrumbs would be great as well. Check out the picture below of my chicken fried version.
I listed one of my favorite apple mustard recipes at the bottom of the page as well. The sweetness of the apples pair nicely with the spice from the poblanos.
Special Equipment & Products Used:
2 pounds boneless venison, cut into 1” pieces
3/4 pounds pork fat, cut into 1”pieces
1 pound pork or venison liver, cut into 1" pieces
2 quarts water
1 cup chopped sweet onions
2 garlic cloves, chopped
2 poblano peppers, chopped
1/2 cup chopped celery
4 1/4 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice
In a pot, combine the venison, pork fat, liver, onion, poblano, garlic, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, 1/4 teaspoon black pepper, oregano and the water. Bring the mixture to a simmer and cook for 1 1/2 hours or until the meat is tender. Remove from the heat and drain all but 1 1/2 cups of the cooking liquid. Reserve the liquid for later.
Setup a meat grinder with a 1/4 inch die and grind the venison mixture, 1/2 cup of the green onions and 1/2 cup of the parsley.
Add the mixture to a large mixing bowl. Stir in the seasoning, rice, parsley and green onions. 1/2 cup at a time, add the remaining cooking liquid to the bowl and mix thoroughly.
Stuff the sausage into the casings making links between 3 to 6 inches in length.
Bring a large pot of salted water to a slow simmer. Add the sausages and poach for about 5 minutes or until they are plump and have firmed up. (You can also bake, grill or smoke the sausages instead of poaching)
For added flavor, you can dry the sausages off and brown them in a pan with a little oil or serve them as is.
HOMEMADE APPLE MUSTARD INGREDIENTS
1 pound firm fleshed apples, peeled and diced
6 ounces apple cider
2 ounces yellow mustard seed
3/4 ounce dry yellow mustard
3 tablespoon apple cider vinegar
kosher salt to taste
APPLE MUSTARD METHOD
Combine all of the ingredients into a saucepan and bring to a slow simmer. Cook until the apples are tender.
While still warm puree in a blender until smooth. Season to taste with kosher salt.