Cajun-style boudin sausage just may be one of the more interesting sausages out there. Its ingredients are fully cooked and then ground up before stuffing them into casings. And depending on who you ask, the casings are sometimes not even eaten after being stuffed.
Some folks like to bust them open, spread the “dirty rice” like contents onto crackers or white bread and then consume them. You can also skip the casings altogether and form the sausage mixture into meatballs, bread them and then fry for a little comfort food heaven.
I always grind my own deer meat for sausages to control fat content and texture. If you’re doing the same, this grinding venison guide covers everything you need.
As far as the ingredients go, you can get just about as creative as you like. Cajun-style boudin is traditionally made with pork, but you can use anything from crayfish and shrimp to lamb or venison as I did here. I’ve listed below the grinder and casings that I used for this recipe.
Cooks Notes:
- Try frying the boudin. Simply form the sausage into balls or a patty, coat in your favorite breading and then fry. I like to chicken fry mine by first coating it in flour, dipping in buttermilk and then dredging in a cornmeal/flour mixture. Fry the boudin at around 330 degrees F until golden brown. Using panko breadcrumbs would be great as well. Check out the picture below of my chicken-fried version.
- Apple Mustard Sauce. I listed one of my favorite apple mustard recipes at the bottom of the page. The sweetness from the apples and the tanginess of the mustard pair nicely with the mild spiciness from the poblanos.
Try More Venison RECIPES
- Venison Snack Sticks
- Deer Breakfast Sausage
- How to Make Venison summer sausage
- Venison Salami
- Venison Sausage Recipe Collection
Lastly, if you make this Venison Boudin Sausage Recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
VENISON POBLANO BOUDIN SAUSAGE
Ingredients
- 2 pounds boneless venison, cut into 1” pieces
- 3/4 pounds pork fat, cut into 1”pieces
- 1 pound pork or venison liver, cut into 1″ pieces
- 2 quarts water
- 1 cup chopped sweet onions
- 2 garlic cloves, chopped
- 2 poblano peppers, chopped
- 1/2 cup celery, chopped
- 4 1/4 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons ground black pepper
- 1 cup finely chopped parsley
- 1 cup chopped green onions tops, (green part only)
- 6 cups cooked medium-grain rice
- hog casings
Instructions
- In a pot, combine the venison, pork fat, liver, onion, poblano, garlic, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, 1/4 teaspoon black pepper, oregano and the water. Bring the mixture to a simmer and cook for 1 1/2 hours or until the meat is tender. Remove from the heat and drain all but 1 1/2 cups of the cooking liquid. Reserve the liquid for later.
- Setup a meat grinder with a 1/4 inch die and grind the venison mixture, 1/2 cup of the green onions and 1/2 cup of the parsley.
- Add the mixture to a large mixing bowl. Stir in the seasoning, rice, parsley and green onions. 1/2 cup at a time, add the remaining cooking liquid to the bowl and mix thoroughly.
- Stuff the sausage into the casings making links between 3 to 6 inches in length.
- Bring a large pot of salted water to a slow simmer. Add the sausages and poach for about 5 minutes or until they are plump and have firmed up. (You can also bake, grill or smoke the sausages instead of poaching)
- For added flavor, you can dry the sausages off and brown them in a pan with a little oil or serve them as is.
