Types of Boudin Sausage

Series Summary

Sausages are among the oldest of prepared foods. This outcome of efficient butchery is thought to have originated in 3000 B.C. by the Sumerians. Since the sausage's creation, civilizations all over the globe have come to love this tasty staple. One of the most intriguing characteristics of sausages is their diversity of flavor. Each culture has uniquely combined seasoning, vegetables, and herbs to give the sausage a mark of distinction. This ability of the sausage to manifest a variety of flavors has digested itself into the hearts of people worldwide.

In this free Cajun cooking class on video, learn how to make boudin sausage. Our expert chef and caterer, Karl James, will walk you through the process step-by-step, including what ingredients and equipment you will need. Although this is a complicated recipe that takes some practice to perfect, Karl makes it easy as he shows you how to chop and cook vegetables, season and prepare the meat, how to cook rice, how to assemble your meat grinder and sausage stuffer, how to soak the casings and fit them, how to make the sausage links, and more. So make this Sunday a New Orleans kind of afternoon. Invite a friend over, have a beer or three, and take your time making this tasty, one-of-a-kind Cajun recipe. It’s sure to be a hot and spicy—if not memorable—experience.

Video Transcript

"Hi my name is Karl James owner of Cresolesoul Catering located in Round Rock, Tx and on behalf of Expert Village I'm here to show you how to make Boudin. Boudin what is it a boudin is basically a sausage that's stuffed with pork rice dressing at least that's the creole version of it. The French version actually has the pork stuffing instead of rice they actually use milk, so it makes it a usually more delicate than the creole soul Cajun version. Boudin is a staple in Southern Louisiana see it for breakfast have it for breakfast with boudin cracklings. Anyway what were going to do is we're going to make this from scratch we're going to use some pork meat with some liver, cook that down and then we're going to add some rice and some holy trinity and some other little veggies, a lot of green onions which is one of the big staples, big ingredients in this recipe and we'll move on."