Boudin Rouge


227 Grams Pork Fat Back
907 Grams Pork Shoulder (1" cubes)
227 Grams Pork Liver (1" cubes)
6 Garlic Cloves
1 Small Onion (chopped)
2 Celery Stalks (chopped)
1 Poblano Chile (stemmed, seeded and chopped)
27 Grams Kosher Salt
1.5 Tablespoons Ground Black Pepper
1.5 Tablespoons Ground White Pepper
3/4 Teaspoons Cayenne Pepper
1/5 Teaspoons Pimenton de la vera
1.5 Teaspoons Chili Powder
7 Cups Cooked White Rice
1.5 Cups Minced Parsely
3 Cups Scallion (thinly sliced)
Cooking Liquid
2 Cups Fresh Pork Blood
Farm Egg


  1. Take all ingredients from pork shoulder to chili powder and toss to marinate for two hours or overnight.
  2. Cover with water and simmer until tender and most of the liquid has evaporated (about 2 hours).
  3. Remove and let cool in the liquid.
  4. Strain and reserve the cooking liquid.
  5. Grind the meat and vegetable on the coarsest setting into a bowl with the remaining ingredients and chill.
  6. Freeze the fat partially and grind into the chilled mixture.
  7. Mix until homogenous and let sit for at least 30 minutes so that the rice absorbs the excess liquid while mixing occasionally.
  8. Chill and then stuff in hog casings to make 3" links.
  9. Let rest overnight to cure and then cook in a water bath at 65 Celsius for 45 minutes -1.5 hours (internal temperature should be 150 F).
  10. Remove and let cool.
  11. Vacuum seal portions to maintain freshness.