Boudin Sausage Patties
Crispy, golden patties made from a unique Louisiana-style blend of pork, chicken liver, rice, and Cajun spices. These savory rounds have a tender, slightly rustic interior with a satisfyingly crunchy exterior. Perfect for breakfast or as a hearty appetizer with creole mustard.
For 4 servings
- boil · ~50 min
Simmer the pork and liver.
1.Place pork shoulder, chicken liver, onion, garlic, bay leaf, and peppercorns in a large pot.2.Add 750 ml water so the meat is just covered. Bring to a boil over high heat.3.Reduce heat to low and simmer gently for 45 minutes until the pork is fork-tender.TIPKeep the simmer gentle — a rolling boil will make the meat tough. - prep · ~15 min
Drain and cool the meat.
Remove the pot from heat. Using a slotted spoon, transfer the meat and onion to a bowl. Discard the bay leaf, peppercorns, and poaching liquid. Let the meat cool until it is comfortable to handle, about 15 minutes.
- mix · ~10 min
Grind and season the boudin mixture.
1.Pass the cooled pork, liver, and boiled onion through a meat grinder using a medium die, or pulse in a food processor until coarsely ground.2.In a large mixing bowl, combine the ground meat with the cold cooked rice, chopped green onions, cayenne, paprika, salt, black pepper, and dried thyme.3.Mix with your hands until everything is evenly distributed and the mixture starts to bind together.TIPDon't overmix in the processor or you'll lose the coarse, rustic texture. Pulse carefully. - prep · ~8 min
Form the patties.
Divide the boudin mixture into 8 equal portions. Shape each portion into a patty about 3 inches wide and 1/2 inch thick. Place them on a parchment-lined tray.
- fry · ~12 min
Pan-fry until golden and crisp.
1.Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat.2.Carefully place the patties in the skillet, leaving space between them. Work in batches if needed.3.Fry for 3 to 4 minutes per side until a deep golden-brown crust forms and the patties are heated through.TIPDon't crowd the pan — it drops the oil temperature and the patties will steam instead of fry. - serve
Drain briefly and serve hot.
Transfer the fried patties to a wire rack or paper towel-lined plate for a minute to drain any excess oil. Serve immediately with creole mustard or hot sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, cold rice so the patties hold their shape better during frying.
- 2Pulse the meat in a food processor in short bursts to maintain a coarse, rustic texture.
- 3Keep the simmer gentle to avoid toughening the pork and liver.
- 4Wet your hands lightly when shaping patties to prevent the sticky mixture from clinging.
- 5Don't crowd the pan; fry in batches to keep the oil hot and the crust crispy.
- 6Let the cooked patties rest on a wire rack instead of paper towels to keep the bottom crisp.
Adapt it for your goals.
Spicier
Increase cayenne to 2 teaspoons and add 1/2 teaspoon of crushed red pepper flakes for those who want a fiery kick.
herb forwardHerb-forward
Replace dried thyme with 1 tablespoon of fresh chopped parsley and 1 teaspoon of fresh oregano for a brighter, more herbaceous profile.
gluten freeGluten-free
This recipe is naturally gluten-free; just ensure your paprika and cayenne are from a certified gluten-free source if needed.
air fryerAir-fryer
Form patties as directed, spray lightly with oil, and air-fry at 200°C for 10-12 minutes, flipping halfway, for a lower-fat version.
Why this is on our healthy list.
Rich in Iron
Chicken liver is a dense source of highly absorbable heme iron, which supports red blood cell production and energy levels.
High-Quality Protein
Pork shoulder and chicken liver provide complete protein with all essential amino acids, aiding muscle repair and satiety.
Source of B Vitamins
Liver offers abundant B12 and folate, crucial for nerve function and DNA synthesis, while pork contributes B1 (thiamin) for metabolism.
Lower in Carbohydrates
With only rice as a moderate carb source, these patties are more protein-forward than many breakfast sausages.
Frequently asked questions
Yes, turkey or beef liver can replace chicken liver, but they have a stronger, more mineral flavor. Soak them in milk for 30 minutes before simmering to mellow the taste.
