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Directions
1. In a large pot, combine the pork shoulder, pork liver, onion, bell pepper, celery, and garlic. Add the chicken broth and bring to a boil.
2. Reduce the heat and simmer for about 1 hour, or until the meat is tender.
3. Remove the meat and vegetables from the pot, reserving the cooking liquid.
4. Cook the rice in the reserved cooking liquid according to the package instructions.
5. In a large bowl, combine the cooked meat, vegetables, and rice. Add the cayenne pepper, paprika, salt, black pepper, thyme, and oregano. Mix well.
6. Stuff the mixture into sausage casings, twisting the casings to form links.
7. Preheat your smoker to 225°F (107°C).
8. Place the boudin links in the smoker and smoke for about 1.5 to 2 hours, or until the sausages are fully cooked and have absorbed a smoky flavor.
9. Remove from the smoker and let rest for a few minutes before serving.
Variations & Tips
For a spicier boudin, increase the amount of cayenne pepper or add some chopped jalapeños to the mixture. If you prefer a milder flavor, reduce the spices to taste. You can also experiment with different types of wood chips in your smoker, such as applewood or hickory, to impart different smoky flavors. For a gluten-free version, ensure that the sausage casings and all other ingredients are certified gluten-free.