Bread & Circus Boudin
Yields: 8 pounds
  • 1½ gallons chicken stock
  • 3 pounds pork butt, cut into 1-inch cubes with fat cap attached
  • 14 cloves garlic, peeled
  • 5 tablespoons coarse kosher salt
  • 3 tablespoons cayenne pepper
  • 4 cups chopped white onion
  • 2 cups seeded and chopped green bell pepper
  • 2 cups chopped celery
  • ¾ pound chicken livers
  • 1½ cups chopped green onion
  • 1 bunch flat leaf parsley, chopped
  • 8 cups long-grain rice, cooked according to package directions and divided
  1. In a large stockpot, combine stock, pork, garlic, salt, and cayenne. Cook over medium heat for 1½ hours. Add onion, bell pepper, and celery, and continue cooking until meat is tender. Add chicken livers, and cook 20 minutes more.
  2. Remove from heat, and add green onion, parsley, and 4 cups cooked rice. Stir well, and strain, reserving liquid.
  3. With a meat grinder fitted with the large die, grind meat mixture, adding a little liquid, as needed, to help with grinding. Once ground, add remaining 4 cups cooked rice and enough reserved liquid until desired consistency is reached.* Reserve remaining liquid for another use. Boudin will keep up to 3 days refrigerated or 3 months frozen.
*We used about ½ cup.

Note: Extra boudin can be cased in natural hog casing and poached for 18 minutes.
Recipe by Louisiana Cookin at