Dirty Rice Boudin Links

1. 1
   prep · ~30 min

   Soak and rinse the hog casings.

   1.Soak casings in cool water for at least 30 minutes to remove excess salt.

   2.Rinse casings thoroughly inside and out with running water.

   3.Keep in fresh water until ready to use.
2. 2
   boil · ~45 min

   Simmer the pork until tender.

   1.Place pork shoulder and pork liver in a large stockpot.

   2.Add enough water to cover the meat by about 2 inches.

   3.Bring to a boil over high heat, then reduce to a gentle simmer.

   4.Cook until pork shoulder is fork-tender, about 45 minutes.

   TIPKeep the cooking liquid — you'll need it for cooking the rice and moistening the filling.
3. 3
   prep · ~10 min

   Remove the meat and reserve the broth.

   1.Use a slotted spoon to transfer the cooked pork and liver to a large bowl.

   2.Reserve 3 cups of the broth from the pot.

   3.Let the meat cool until it can be handled comfortably.
4. 4
   boil · ~20 min

   Cook the rice in reserved broth.

   1.Measure 2.5 cups of the reserved broth into a saucepan.

   2.Bring to a boil and add the long grain rice.

   3.Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.

   4.Fluff with a fork and set aside to cool slightly.

   TIPUsing the pork broth instead of water gives the rice incredible depth of flavor.
5. 5
   saute · ~9 min

   Cook the trinity vegetables.

   1.Heat oil in a heavy skillet over medium heat.

   2.Add onion, celery, and bell pepper and sauté until softened, about 7 minutes.

   3.Add garlic and cook until fragrant, about 1 minute more.

   4.Remove skillet from heat and let the vegetables cool for 5 minutes.
6. 6
   mix · ~10 min

   Grind the meat and combine the filling.

   1.Run the cooled pork shoulder and pork liver through a meat grinder using a coarse die.

   2.In a large mixing bowl, combine the ground meat, cooked rice, sautéed vegetables, green onion, and parsley.

   3.Add cayenne, black pepper, paprika, dried thyme, and salt.

   4.Mix everything by hand until evenly combined, adding a splash of reserved broth if the mixture feels too dry.

   TIPThe filling should be moist and hold together when squeezed, but not so wet that it drips.
7. 7
   prep · ~15 min

   Stuff the sausage casings.

   1.Attach the sausage stuffer and slide a casing onto the tube, leaving a 4-inch tail.

   2.Feed the dirty rice filling through the stuffer into the casing, guiding it with one hand.

   3.Pack firmly but not too tight — the rice needs room to expand.

   4.Twist into 5-inch links and prick any air bubbles with a pin.

   TIPDon't overstuff — the rice has already been cooked and won't shrink during reheating, but the casing can burst if packed too tightly.
8. 8
   rest · ~60 min

   Chill the links to set.

   1.Place the stuffed links on a tray and refrigerate for at least 1 hour.

   2.This helps the filling set and lets the flavors meld.

   TIPChilled links are much easier to handle and less likely to burst when cooked.
9. 9
   fry · ~12 min

   Heat and brown the boudin links.

   1.Brush links lightly with oil.

   2.Place them on a preheated grill or cast iron skillet over medium heat.

   3.Cook, turning occasionally, until the casing is crisp and deeply golden and the filling is heated through, about 12 minutes.

   TIPBoudin is already fully cooked — you're just heating it through and crisping the casing. Medium heat prevents scorching.
10. 10
    serve

    Serve the boudin links hot with classic accompaniments.

    Arrange the links on a platter. Serve immediately with spicy creole mustard, hot sauce, and saltine crackers on the side. For a true Cajun experience, squeeze the filling right out of the casing onto a cracker.

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