Makes 12 lb


3kgPork shoulder
0.5kgPork liver
3Large onions
4CupMedium-grain rice
300gScallions, green part only
2TbspCayenne pepper
1.5TbspBlack pepper
0.5TspWhite pepper
6Celery Stalks
6Bay leaves


  1. Cut pork shoulder into ~1" pieces, and add to pot with pork shoulder bone, celery, bay leaves, 1 tsp black pepper, 1 onion cut into 8 pieces, and 10 cups water. Bring to a boil and then reduce heat and simmer for 1.5 hours.
  2. Add liver and cook for an additional 30 min.
  3. Let fat rise in stock, and separate fat from stock (e.g. with turkey baster, fat separator, or in fridge overnight). Discard fat.
  4. Reserve 2 cups of stock. Top off the remaining stock with water to reach 8 cups, and cook 4 cups of rice with that stock/water.
  5. Discard bone and bay leaves from cooked meat. Grind liver and then onions through fine plate on a meat grinder, then change to coarse plate and grind meat and celery. Add all seasonings, rice, the 2 cups of reserved stock, and finely sliced scallions. Mix thoroughly and taste. Adjust seasoning if necessary.
  6. Stuff into hog casings. If freezing, store in fridge overnight to let flavors distribute.
  7. Devour.


Many sausages around the world go by the name of Boudin. This is the Louisiana version.