Making smoked homemade boudin is a rewarding process that results in a flavorful sausage! Here’s a straightforward recipe to guide you through it.
Ingredients:
For the Boudin:
- 2 lbs pork shoulder (butt), cut into chunks
- 1 lb pork liver, cleaned and trimmed
- 1 cup cooked rice (preferably long grain)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/2 cup green onions, chopped
- 1/2 cup parsley, chopped
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- 1 tsp salt (or to taste)
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/2 cup chicken broth (or as needed)
For Smoking:
- Sausage casings (hog casings are traditional)
- Wood chips for smoking (like pecan or hickory)
Instructions:
1. Prepare the Casings:
- Rinse the sausage casings thoroughly in cold water and soak them in water for at least 30 minutes. Keep them in a bowl of water until you’re ready to use them.
2. Cook the Meat:
- In a large pot, combine the pork shoulder and pork liver. Add enough water to cover the meat, and bring to a boil. Reduce heat and simmer for about 1.5 hours or until the meat is tender.
- Remove the meat and let it cool slightly. Reserve the cooking liquid.
3. Make the Filling:
- In a large skillet, sauté the chopped onion and garlic until soft and translucent.
- In a food processor, combine the cooked meat, sautéed onions and garlic, cooked rice, green onions, parsley, cayenne, black pepper, salt, thyme, and paprika. Pulse until mixed but still slightly chunky.
- Gradually add chicken broth to achieve a moist consistency.
4. Stuff the Sausages:
- Rinse the casings again and fit them onto the sausage stuffer. Stuff the casings with the boudin mixture, being careful not to overstuff.
- Twist the sausages into 6-inch links and tie off the ends.
5. Prepare for Smoking:
- Preheat your smoker to 225°F (107°C) and add your choice of wood chips.
- Place the boudin links on the smoker racks.
6. Smoke the Boudin:
- Smoke the boudin for about 2-3 hours, or until the internal temperature reaches 160°F (71°C). Make sure to maintain a steady temperature in the smoker.
7. Cool and Serve:
- Remove the boudin from the smoker and let it cool slightly. You can serve it warm, or refrigerate it for later use.
Tips:
- Boudin is often served with crackers, pickles, or mustard.
- You can also fry it in a pan for a crispy texture before serving.
Enjoy your homemade smoked boudin!