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Meril's House-made Boudin

  • Prep Time: 1 hour
  • Total Time: 3 to 4 hours
  • Yield: 5 1/2 pounds


  • 1/4 pound lard
  • 1/2 head celery, small dice
  • 2 green bell peppers, small dice
  • 1 onion, small dice
  • 1 small jalapeno pepper, stemmed, seeded and finely chopped
  • 3 1/2 tablespoons minced garlic
  • 1/2 tablespoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 1/2 pounds pork cheeks (found at your local butcher) or pork shoulder
  • 1 quart chicken stock
  • 4 sprigs of thyme
  • For the livers:

  • 1 pound duck livers, pureed
  • 1/4 cup minced shallot
  • 3 teaspoons thyme leaves
  • 1 teaspoon celery salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground white pepper
  • 2 teaspoons minced green onion tops
  • 1 teaspoon finely chopped parsley
  • 4 cups cooked long grain rice


  • Prepare the pork cheeks: Heat a large Dutch oven over medium heat and melt 6 tablespoons of the lard. Once the lard has melted, add the celery, bell pepper, onions, jalapeno and cook, stirring until the vegetables have caramelized about 15 minutes. Add the pork cheeks and garlic and cook for another 3 to 4 minutes per side, or until the pork is slightly caramelized. Add the cumin, cayenne, salt and pepper and chicken stock. Increase the heat to medium-high and bring to a brisk simmer. Reduce the heat to medium-low, add the thyme sprigs, cover and cook for about 2 hours and until the pork is very tender and beginning to fall apart. When done allow the pork to cool down in its cooking liquid.

  • Prepare the livers: In a large skillet, melt the remaining 2 tablespoons of lard over medium heat and when hot add the duck livers, shallot, thyme, clery salt pepper and cayenne. Cook until the livers are no longer pink, about 5 minutes. Add the green onions and parsley and cook for 1 minute longer.

    Remove the pork cheeks from the cooking liquid and shred the meat. In the bowl of a standing mixer, using the paddle attachment, combine the shredded pork cheeks, the duck livers and the the cooked rice adding a quarter cup of the reserved cooking liquid and mix well. The mixture should be stick. Adjust the seasoning, if necessary. At this point the boudin can be formed into patties, sausages or used in bulk form.

Recipe Details