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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Nick's Boudain Recipe

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This recipe for Nick's Boudain, by , is from Pipkin Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nick's Grocery


2 1/2 lbs pork butt
1 lb pork liver (I use less!)
2 qt water
1 c minced onions
1/2 tsp minced garlic
1/2 c minced green bell peppers
1/2 c minced celery
4 1/4 tsp salt
2 1/2 tsp cayenne (I used more)
1 1/2 tsp freshly ground black pepper
1 c finely chopped parsley
1 c minced green onions
6 c cooked medium grain rice
Sausage casings

1. In a large saucepan, combine pork butt, pork liver, water, onions, garlic, bell pepper, celery, 1 tsp salt, 1/4 tsp cayenne, and 1/4 tsp black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours or until pork butt is tender. Remove from heat and drain, reserving 1 1/2 c of the broth
2. Using a meat grinder with a 1/4 inch die, grind the pork mixture. 1/2 c of the parsley, and 1/2 c of the green onions, together.
3. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add broth, 1/2 c at a time, and mix thoroughly.
4. Stuff the sausage casings. Bring 1 gal of salted water up to a boil. Poach the sausage for about 5 minutes, or until sausage is firm to the touch and plump. Remove from water and allow to cool.

Personal Notes:
Personal Notes:
The Williamson's enjoyed Nick's Boudain at least once a week for as long as I can remember. Best we've ever had! Nick's Grocery closed in 2018! Red (the butcher) kept the recipe a secret, but this is the closest we've come to obtaining it. Not sure if it's accurate.




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