Ready in: 1hr 40mins

Yield: 1hr 40mins

Units: US


  • 11/2 lbs pork steak
  • 1/2 lb pork liver, Very Fresh (not frozen)
  • 1onion, Coarsely chopped
  • 3garlic cloves
  • 2 bay leaves
  • 1sprig thyme, Fresh
  • water
  • kosher salt, to taste
  • black pepper, to taste
  • 2cups long grain rice, Uncooked
  • 1bunch green onion, thinly sliced
  • 1/2 cup Italian parsley, Finely Chopped
  • cayenne, to taste


  1. Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 11/2 inches. Season well with salt and black pepper. Bring to a boil, then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
  2. Grind the meats and cooked onion and garlic while they’re still hot. You could also chop this by hand.

For the Rice:

  1. In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender, and the liquid is absorbed, about 20 minutes.
  2. When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
  3. Stuff into prepared hog casings, or form into patties or balls for pan frying.
  4. To heat the stuffed Boudin sausages, either poach them in water between 165-185 0F (800C), or brush the casings with a little oil and bake in a 4000F (2000C, Gas 6) oven until heated through and the skins are crispy.