Ingredients:

  • 2 pounds ground pork
  • 1 cup cooked white rice
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 2 tablespoons chopped green onions
  • 10 feet hog casings, soaked in water

Instructions:

  1. Rinse and soak hog casings in cold water for an hour. Rinse again before using.
  2. In a large bowl, combine ground pork, cooked rice, onion, garlic, and spices. Mix thoroughly until well combined.
  3. Rinse the sausage stuffer attachment. Slide one end of the soaked casing onto the stuffer and secure the other end with twine. Fill casing with the meat mixture, being careful not to overstuff, then tie ends.
  4. In a large pot, bring water to a simmer (not boiling). Add boudin links to the pot; cook for 20-30 minutes. Check doneness with a meat thermometer (should reach 160°F).
  5. Remove boudin from water and cool for a few minutes before serving.