Spin-off from Boston butt question

I tried to upload this video for another poster on another site but it came up saying no longer available.

You can try to find it by googling "Coonies Cajun Cooking, Boudin Recipe" and it may come up.

That is the one I pretty much use but tweaked it a bit to add my touch to it, but not much.

Edit: this is my own recipe. I have never measured out the specifics on seasoning but season and cook down the like you would if you were making a jambalaya or a gravy


10 lbs Boston Butt
2 lbs liver
3 green bell peppers
2 vidalia onions
2-4 jalapenos
3 celery stalks
8 garlic cloves
2 green onions (tops and bottoms separated)
1 bunch parsley
16 cups cooked rice (4 cups uncooked)


Season the meat liberally with cajun seasoning, garlic powder, & cayenne

Brown the mean then braise it for 2+ hours in chicken stock with the onions, bell peppers, celery, garlic, jalapenos, and green onion bottoms, until the meat easily shreds

Cook the rice while this is happening. Do not forget to salt the rice.

Once the meat shreds easily, strain it out but reserve the liquid.

Mix the shredded meat with the rice. Add green onion tops and shredded parsley.

Add some of the reserved liquid back (use the fat that settles to the top) until the meat and rice bind well.

Stuff the sausage

Pictures here are from 50/50 Deer and Pork Boudin but the process stays the same

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That looks good but why the pink salt?

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Cause Donald Link said so

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Cause Donald Link said so

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Good reason...