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Smoked Boudin

Indulge in Louisiana's favorite breakfast: smoked boudin! This flavorful delicacy is packed with perfectly seasoned pork, fresh vegetables, and aromatic spices, all smoked to perfection. A true Southern treat that brings the heart of Louisiana right to your table. Don't miss out on this mouthwatering experience!




  • 6 lbs. of 1/2” cubed Boston butt
  • Reserved bones and fat cap from butts
  • 1 lb. pork liver, cubed
  • Boudreaux's Lil'  Bit Better Creole seasoning
  • Black pepper
  • 2 heads of garlic, minced
  • 2 large onions, diced
  • 2 bell peppers, diced
  • 1 bunch celery, diced
  • 2 bunches green onions, sliced (whites separated from tops)
  • 1 bunch parsley, minced
  • 3 quarts chicken stock
  • Water as needed
  • Sausage casings, cleaned and rinsed
  • 2-3 cups cooked white rice



  1. Trim the Boston butt and dice the meat into 1/2” cubes, removing any large fat. Reserve the fat cap and bones.
  2. Season liberally with Boudreaux's Creole seasoning and let cure in the refrigerator overnight.
  3. In a large pot, add the meat, bones, fat cap, liver, garlic, trinity (onions, bell peppers, celery), and green onion bottoms. Cover with chicken stock. Re-season with Creole seasoning and add black pepper.
  4. Cook for 3-4 hours until the pork is tender.
  5. Separate the meat and vegetables from the liquid and reserve for later.
  6. Add the green onion tops and parsley to the meat mixture.
  7. Using a potato masher, break up the meat into fine shreds, ensuring all pieces of liver are fully smashed.
  8. Add in cooked white rice until the desired ratio is achieved. I prefer more meat than rice, but adjust to your preference.
  9. Taste and adjust the seasoning as needed.
  10. Add in all of the fat that separates in the liquid and about 2-3 cups of reserved liquid. Mix until the mixture is slightly wet but forms when pushed together.
  11. Clean and rinse the sausage casings and place them onto a stuffing machine.
  12. Stuff the boudin mixture into the casings and roll them up.
  13. Twist the links into 10-12” lengths, leaving 4 pieces together on each.
  14. Smoke at 225°F for 4-5 hours.
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