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Boudin (Festival)



Trans-fat Free


3 cups water
½ pound pork
boneless, cubed
pound pork liver
½ cup onions
¼ cup scallions, spring or green onions
1 teaspoon parsley flakes
1 teaspoon celery flakes
¾ teaspoon salt
½ teaspoon black pepper
¾ teaspoon red pepper flakes
¾ cup rice
1 x sausage casing


Place water, boneless pork, and pork liver in a 2-quart saucepan.

Bring mixture to a boil over high heat.

Reduce to a medium heat setting and simmer until pork is tender.

Remove pork and liver from stock.

Grind pork and liver (use food processor, if desired).

Add onion, green onion, and other seasonings to stock.

Cook until onions are tender.

Add ground meat to vegetable-stock mixture.

Cook until most of the water has evaporated.

Stir in cooked rice. Adjust seasonings, if desired.

Stuff rice-meat mixture into sausage casings.

Prick casings 3 to 4 times each to prevent bursting during cooking.

Cook boudin in simmering water for 12 minutes.

Remove from water and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 25720% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 486mg 20%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 39g
Vitamin A 3% Vitamin C 5%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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