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Duration
1 hour
Serves
6 to 8
Chef’s notes
Boudin is a classic cajun sausage that uses warm rice to bind the meat together. This recipe uses the wing and liver meat from specklebelly goose along with liver to create the perfect texture, and hearts and gizzards can also be incorporated into the mixture if you desire. It can be stuffed into casings or smashed into patties, either way this sausage recipe is sure to be a crowd-pleaser.
To watch the crew harvest some specklebelly, check out this episode. And don’t forget to check out the most recent episode of Duck Camp Dinners here!
Ingredients
- Legs and wings of 2 to 3 geese
- 1 lb. goose livers (can substitute/supplement with chicken livers)
- 1 small yellow onion, small diced
- 1 large yellow onion, quartered
- 1 carrot, large diced
- 2 stalks celery, large diced
- 1 bunch green onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup white wine
- 4 bay leaves
- ½ bunch flat leaf parsley, finely chopped
- Salt and pepper
- Hot sauce (I prefer tabasco for this recipe but Louisiana or crystal will work great as well)
- 1 cup of uncooked long grain white rice
Also works with
Any gamebird
Preparation
- In a stock pot, cover cleaned goose legs with water. Add bay leaves, quartered onion, carrot, and celery. Bring water to a boil and simmer for 1½ hours or until leg meat easily pulls from the bone.
- Cook rice and set aside, keep warm.
- Once the goose is tender, allow to cool in the broth until safe to handle with your hands. Season the goose livers with salt and pepper. (You can also add goose hearts and gizzards here. If you choose to use them, just include them in all the following steps along with the livers.)
- In a hot skillet with 2 tablespoons of grease, add your goose livers and sear on one side. Goose livers should be cooked no more than medium and ideally still mid-rare when you remove them from the skillet. Set livers aside.
- Add onion, garlic, and green onions to the liver skillet and sauté on medium-high heat for 3 to 5 minutes.
- Add 2 cups of stock from the goose cooking liquid and continue to cook for 10 minutes, reducing the liquid by half. Once reduced by half, set aside.
- If your goose is cool enough to work with, remove it from the liquid and pick the meat from the bones. Reserve all of your goose braising liquid (reheat and keep hot).
- Once your meat is pulled, rough chop the pulled goose meat until it resembles coarse ground meat. Rough chop the goose livers until they are course mush consistency.
- In a mixing bowl, add cooked hot rice, chopped goose livers, chopped goose meat, and onions with liquid from the skillet.
- With a wooden spoon begin to paddle your boudin together. You will need to add reserved goose stock to the mixture as you work your boudin in the bowl.
- Be aggressive. The combination of starches being released from the rice, the silkiness of the livers, and hot goose stock is what gives boudin its iconic texture. The more stock you use the more, “wet” the mixture will be. For this recipe, you want the final product to resemble a thick rice pudding while still warm.
- Season the mixture with salt, pepper, and a couple dashes of hot sauce. Add parsley and cool mixture immediately.
- At this point you can either go the traditional way and stuff your boudin into hog casings or do what I did and make it into 4-ounce patties. I like to skillet fry my boudin and eat it with fresh biscuits and eggs after a hunt.
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Chef’s notes
Boudin is a classic cajun sausage that uses warm rice to bind the meat together. This recipe uses the wing and liver meat from specklebelly goose along with liver to create the perfect texture, and hearts and gizzards can also be incorporated into the mixture if you desire. It can be stuffed into casings or smashed into patties, either way this sausage recipe is sure to be a crowd-pleaser.
To watch the crew harvest some specklebelly, check out this episode. And don’t forget to check out the most recent episode of Duck Camp Dinners here!
Ingredients
- Legs and wings of 2 to 3 geese
- 1 lb. goose livers (can substitute/supplement with chicken livers)
- 1 small yellow onion, small diced
- 1 large yellow onion, quartered
- 1 carrot, large diced
- 2 stalks celery, large diced
- 1 bunch green onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup white wine
- 4 bay leaves
- ½ bunch flat leaf parsley, finely chopped
- Salt and pepper
- Hot sauce (I prefer tabasco for this recipe but Louisiana or crystal will work great as well)
- 1 cup of uncooked long grain white rice
Also works with
Any gamebird
Preparation
- In a stock pot, cover cleaned goose legs with water. Add bay leaves, quartered onion, carrot, and celery. Bring water to a boil and simmer for 1½ hours or until leg meat easily pulls from the bone.
- Cook rice and set aside, keep warm.
- Once the goose is tender, allow to cool in the broth until safe to handle with your hands. Season the goose livers with salt and pepper. (You can also add goose hearts and gizzards here. If you choose to use them, just include them in all the following steps along with the livers.)
- In a hot skillet with 2 tablespoons of grease, add your goose livers and sear on one side. Goose livers should be cooked no more than medium and ideally still mid-rare when you remove them from the skillet. Set livers aside.
- Add onion, garlic, and green onions to the liver skillet and sauté on medium-high heat for 3 to 5 minutes.
- Add 2 cups of stock from the goose cooking liquid and continue to cook for 10 minutes, reducing the liquid by half. Once reduced by half, set aside.
- If your goose is cool enough to work with, remove it from the liquid and pick the meat from the bones. Reserve all of your goose braising liquid (reheat and keep hot).
- Once your meat is pulled, rough chop the pulled goose meat until it resembles coarse ground meat. Rough chop the goose livers until they are course mush consistency.
- In a mixing bowl, add cooked hot rice, chopped goose livers, chopped goose meat, and onions with liquid from the skillet.
- With a wooden spoon begin to paddle your boudin together. You will need to add reserved goose stock to the mixture as you work your boudin in the bowl.
- Be aggressive. The combination of starches being released from the rice, the silkiness of the livers, and hot goose stock is what gives boudin its iconic texture. The more stock you use the more, “wet” the mixture will be. For this recipe, you want the final product to resemble a thick rice pudding while still warm.
- Season the mixture with salt, pepper, and a couple dashes of hot sauce. Add parsley and cool mixture immediately.
- At this point you can either go the traditional way and stuff your boudin into hog casings or do what I did and make it into 4-ounce patties. I like to skillet fry my boudin and eat it with fresh biscuits and eggs after a hunt.