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a plate of rabbit boudin

Rabbit Boudin

This rabbit boudin recipe is a delicious way for us homesteaders and rabbit breeders to use up rabbit meat. Transform your rabbit meat into something extra special!
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Prep Time 2 hours
Cook Time 2 hours
Course Appetizer, Main Course, Snack
Cuisine Cajun
Servings 12

Equipment

  • Meat Grinder with Sausage Attachment
  • large stock pot
  • Skimmer Spoon

Ingredients
  

  • 2 pounds of deboned rabbit meat including fat and liver
  • 1/2 pound of pork fat
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 poblano or green bell peppers chopped
  • 1 bay leaf
  • 6 garlic cloves minced
  • 1 tablespoon salt
  • 3 + tablespoons Cajun seasoning you can taste and add more seasoning after cooking
  • 2 cups cooked and cooled white rice
  • 1/3 cup dried parsley or 1 cup chopped fresh parsley
  • 1 cup green onions chopped
  • hog casings

Instructions
 

  • Roughly chop meat and pork fat into chunks
  • Add everything except the cooked rice to a large stock pot.
  • Add water to cover the ingredients by 2 inches.
  • Heat to a simmer on the stove. Simmer for 30 minutes to a few hours, until the veggies are very soft and the meat is fully cooked.
  • Use a skimmer to strain all the solids out onto a sheet pan, and put in the fridge to cool. Save the liquid for later.
  • If using hog casings, soak the casings in a bowl of water for one hour. Then flush the casings, inside and out, with running water. Most hot casings have instructions for this process on the packaging.
  • When cool enough to handle, add the meat and veggie mixture and the cooked rice to the large bowl. Remove the bay leaf. Add up to 4 cups of the reserved cooking liquid and mix well in order to make a thick, chunky paste.
  • To make links, set up your meat grinder with the sausage attachment.
  • I recommend grinding a little bit of your mixture without a casing, tasting it, and adding additional seasoning now, if desired.
  • Tie a knot in one end of a hot casing. Stretch the other end over the grinder tip, then scrunch the entire casing onto the tip, except for the last 4 inches.
  • Add the boudin mixture to the grinder and use your hand to hold the casing as it fills up. This is hard to describe and takes some practice! If you let the casing slip through your fingers too soon, it might not be stuffed enough. If you hold it back to long, it will burst. Watch the video for a better description. I usually burst a couple links because I'm really not an expert. But the boudin still tastes delicious. We use the burst links for dinner that night.
  • When the casing is almost full, tie the other end into a knot. Twist the sausage into links. You will need to twist one link clockwise (both ends) then the next link counterclockwise, in order to prevent the twists from untwisting as you go (see video.) When your links are formed, cut the links apart at the twists with kitchen shears.
  • Your boudin is finished! Boudin can be prepared for eating by poaching/boiling in water until heated through. It can also be baked, grilled, or smoked. The sausage is already fully cooked, so you just need to reheat.
  • To eat boudin, most people squeeze the filling out of the casing onto a saltine cracker, and eat it that way. It also goes well on rice or jambalaya. The casing is typically not eaten.
  • If you don't want to make links, you can forego the hog casing and make boudin balls. These are made by simply rolling the boudin filling into 1 1/2 inch balls, breading them, and frying them. Delicious!
  • Boudin doesn't keep for long in the fridge, but it does freeze well. Place links in a single layer in freezer bags, label, and freeze.

Video

Keyword rabbit boudin sausage