Cajun Boudin Sausage Recipe
In a large pot, simmer 1 pound of pork shoulder with liver, onion, celery, bell pepper, garlic, and Cajun seasoning for about 1½ hours. Remove meat and chop finely. Strain and reserve the broth. In a bowl, mix the chopped meat with cooked white rice, green onions, and some of the reserved broth until moist but not soupy. Stuff the mixture into sausage casings or serve it loosely. Steam or pan-fry until heated through. Serve with mustard or crackers.
