Norbert's Boudin


  • 2 1/2 Lb. Boneless Pork Shoulder, Minced
  • 1 Lb. Pork Liver, Minced
  • 4 C. Water
  • 2 C. Uncooked White Rice
  • 1 1/4 C. Green Onions, Chopped
  • 1 C. Chopped Onion
  • 4 Tsp. Salt
  • 4 1/2 Tsp. Cayenne Pepper
  • Hog Casing


  1. Combine pork shoulder, liver, and 4 cups of water in a large saucepan.
  2. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 1.5 hours.
  3. Add 4 cups of water and uncooked rice in separate pot bringing the water to a boil.
  4. Reduce heat to low, cover, and let simmer for about 30 minutes.
  5. When the pork is tender, remove from the pan with a slotted spoon and allow to cool.
  6. While the pork is cooling, stir the green onion, chopped onion, in the simmering pork fat.
  7. Season with salt, cayenne pepper.
  8. Cook until the onion is tender.
  9. Grind the cooked meat, preferably with meat grinder. If meat grinder is not available use large cleaver knife to mince as finely as possible.
  10. Stir the ground meat into the vegetable mixture, and cook, stirring often until the water is gone, about 10 minutes.
  11. Stir in the cooked rice to the mixture, and set aside.
  12. While the meat mixture is cooling, rinse the casings inside and out with warm water. Keep the casings in a bowl of warm water until ready to stuff.
  13. Once the mixture is cool enough to handle, stuff into the prepared casings.
  14. Boil a large pot of water to a high heat.
  15. Reduce the heat to keep the water at a very gentle simmer.
  16. Boil the boudin about 5 minutes to cook casings.
  17. Serve warm.

Recipe compliments of Norbert’s.