Boudin Blanc

Boudin Blanc

Growing up with my grandmother I ate a lot of boudin. We had boudin rouge and boudin blanc. One is the red and the other is the white Cajun sausages that are stuffed with pork and rice. When fresh pork was available to our family, we made this recipe. Remember when you make it it probably won't last a day because one bite and you're hooked.


-Sweet Mama Janisse



For 12 people ()


  • 3 pound(s) boneless pork butt or shoulder, in large chunks
  • 1 pound(s) pork liver
  • 3 cup(s) raw long grain rice
  • 4 medium yellow onions, quartered
  • 2 bunches green onions, chopped
  • 1 tablespoon(s) garlic, finely minced
  • 4 tablespoon(s) parsley, finely chopped
  • 2 tablespoon(s) salt
  • 1 tablespoon(s) cayenne pepper
  • 2 teaspoon(s) freshly ground black pepper
  • 2 teaspoon(s) white pepper

Boudin Blanc Directions

  1. Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil.  Reduce heat, skim and simmer until tender, about 1 hour.  Cook the rice.
  2. Remove the cooked pork and liver and let cool.  Discard the liver stock. 
  3. Reserve 1 pint of the pork stock and discard the rest.  Put the pork, liver and onions through a meat grinder with a medium disc, or grind it coarse in a food processor.  Transfer the mixture to a large bowl and mix in the green onions, garlic, parsley, salt, peppers and cooked rice.  Adjust seasonings.
  4. For traditional boudin, stuff into sausage casings.  Boudin links are generally about a foot long.  You can also serve it out of the casing as a rice dressing.
  5. To heat and serve boudin, place in a 350 oven for 10-15 minutes, until the boudin is heated through and the skin is crackly.  Serve hot, with crackers and beer.

Nutrition facts

(gluten free, lactose free)