Every Cajun has his own favorite way of cooking boudin. These cook-off rules are my personal favorites for grilling boudin to bring out the maximum flavor, while still have a tender sausage. I like to eat it hot or cold (it makes good sandwich meat).

If anyone wants to try one of their own recipes, please send it to me so I can post it. When you grill boudin instead of frying them, It becomes really tender and flavorful.

INGREDIENTS: Pork butt (or shoulder or country-style ribs) 2 tbsp salt 1/2 tbsp garlic powder 1/4 tsp cayenne pepper (optional) 1/2 cup green onions, chopped (optional) Pork casings for grilling

METHOD: Combine all ingredients and mix thoroughly. Fill the sausage casings with the pork mixture and twist off into four-inch links. Place the sausages on a grill over indirect heat for an hour or until they begin to brown.

Pour out any leftover juices once you’re done cooking the boudin. These are great when added to your rice while making jambalaya if you can’t finish them all in one sitting.

INGREDIENTS: 1 cup raw long-grain rice 1 tbsp vegetable oil Sauce from boudin

METHOD: Heat a medium saucepan over high heat. Add rice and oil and stir until fragrant. Add 4 cups of water and bring to a boil. Reduce heat to low, cover pot, and simmer for 15-20 minutes or until all of the water has been absorbed into the rice. Serve as is or with leftover boudin sauce.

PREPARATION TIME:   45 minutes

HEALTHY FACT: Boudin contains 38g of protein per 100g serving.

Method of Making Boudin on The Grill:

Boudin is a Cajun favorite made with pork, rice and a special blend of spices. Many people have never tried it, but those who have can’t help but ask for more. Here’s how to cook boudin on the grill.

First you’re going to need about three pounds of pork sausage links. You can buy these at your local grocery store.

Next you’re going to need a pound of rice. I like to use white rice because it’s fast and cooks fairly evenly. You might also want to pick up a box of white long grain rice, brown, or converted if you don’t know what type of rice goes into a . If you have an Asian market in your area, they may also carry bags of rice for a better price.

Now, I know what you might be thinking: “Can’t I just make my boudin with sausage meat and add the rice when I eat it?” In most cases, no. I’ve tried this and it doesn’t work. For some reason, the texture is just off when you add the rice in during cooking and then fry it with your sausage meat. It has a strange milky texture to it if you know what I mean. Using plain sausage and adding the rice may be fine for some people but I prefer not to take that chance.

Next, we’re going to need some raw pork butt. You can find this at your local grocery store as well, usually in the meat department as a large roast. Some people like to use pork shoulder or country style ribs instead but those don’t work as well since they tend to fall apart when you try and grind them up.

Start by placing the pork butt in a large pot and covering it with water (about two inches of water). Start the stove on medium-low heat and let the meat slowly cook until most of the fat has melted away leaving you with mostly meat.

This may take about three to four hours, but it’s worth it in the end. Also, if you have a pressure cooker that will cut this time down to about an hour or so. However, it won’t be as good as the meat cooked in a pot with all of that water and fat slowly melting away from the pork.

Once your pork is done cooking, place it on a cutting board and let it cool for a little bit. This is when you’re going to want to add your seasoning. I don’t use measurements when I’m making boudin so you’ll have to eyeball this part and add whatever looks right. Some people also like to add parsley or thyme but if you do, make sure it’s dry so it doesn’t add too much water to the mixture.

Mix your raw ground pork with your seasonings and rice until it looks right. If you’re going to fry this for a meal I recommend adding some yellow onions since they give it a nice flavor when fried up, but if you’re going to grill it or eat it cold then onion isn’t necessary.

Once your mix is right, it’s time to start making the links. You can do this by hand or with a funnel . Fill the sausage casings with the pork mixture and twist off into four-inch links.

Traditionally these are cooked inside of an oven since it contains all of those juices but you can also cook these on a grill using indirect heat. To do this, simply place the sausages you’re going to cook over a small aluminum pan filled with water and place them over indirect heat until they look done.

The water in the pan will keep the casings from burning and help distribute that delicious flavor around your boudin without drying them out.

Do this with all of your boudin and then get ready to enjoy some delicious Louisiana fare!

There’s nothing like biting into a nice link of boudin after it’s been grilled to give the meat that smoky flavor. Just make sure you’re careful because these things will cook up fast on the grill. You’ll want to keep your boudin over indirect heat for about an hour and then you’re ready to eat.


  • Get the grill hot (400 degrees) before putting on boudin.
  • Grill one side for 5 to 10 minutes, checking frequently so it doesn’t burn. Use tongs to turn over boudin every few minutes.
  • After boudin has a golden brown color, sprinkle some of the seasoning mix on each side. Be careful not to add too much. Boudin will absorb the flavor from the spices during cooking if you add more than is needed.
  • Grill other side until golden brown and place directly over heat for a few minutes to sear.
  • Check to make sure boudin cuts easily for doneness. If it doesn’t, cook a little longer and check again until done (tender).


For storing boudin I like to keep it in zip lock bags after it’s cooled down. If you put your boudin in the fridge, make sure you let it sit out for about an hour or so before eating (if eaten cold), to get the temperature up. You may also want to microwave your boudin for a few seconds to warm it up if you ate it cold.


You can use about 1/2 tablespoon each of the following seasonings: dried parsley flakes, minced garlic and onion powder, dried thyme leaves,1/2 teaspoon ground black pepper, plus a dash of black pepper. The Worcestershire sauce gives the boudin a richer flavor than if you don’t add it. If you like, try adding hot sauce to your taste for more heat.

Also, I highly recommend eating boudin with some crackers. It will make your mouth water!

I hope you enjoyed this article on how to cook boudin on the grill.