Boudin Blanc

Main Course

Recipe courtesy of Chef John Folse

Makes 125 links.

  • 10 pounds Boston butt, cubed 
  • 2 pounds pork liver
  • 1 pound green onions, trimmed 
  • 1 pound parsley, trimmed
  • 8 ounces salt
  • 6 tablespoons cayenne pepper 
  • 4 tablespoons black pepper
  • 6 pounds cooked white rice
  • ½ gallon cold water
  • 1 cup chopped pimientos 
  • 75 feet sausage casing

Boudin Blanc


Click image to enlarge



Using a home-style meat grinder, alternately grind Boston butt, liver, green onions and parsley. Season ground ingredients with salt and peppers. Place the mixture into a large mixing bowl and add cooked white rice, water, and pimentos. Using both hands, blend until all is incorporated. Using a sausage stuffer, fill the casing and twist into 6-inch links. Place boudin links into a home-style steamer, cover, and cook 45 minutes or until sausage is firm.


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