Recipes / Brisket Boudin

Brisket Boudin


May 10, 21

Brisket Boudin

Brisket Boudin

Cook Time: < 2 HRS
Print Recipe
Print Recipe


Today I smoked up my take on the Cajun staple, Boudin Sausage!


  • White rice
  • Tony's seasoning (or preferred Cajun seasoning)
  • 1 white onion, diced
  • 1 green pepper, diced
  • Handful of celery, diced
  • 2 jalapeños, diced
  • 1 stick of butter
  • Garlic cloves
  • Chicken liver
  • Leftover brisket, cubed
  • Green onions, chopped
  • Water or beer (optional, for moisture adjustment)


-Start by cooking white rice in a rice maker according to package instructions. Season the rice with Tony's seasoning or your preferred Cajun seasoning for added flavor.

-In a saucepan, melt the stick of butter and add diced onion, green pepper, celery, and jalapeños. Sprinkle with some Tony's seasoning and cook until softened.

-Once the vegetables have softened, remove from heat and add a couple of cloves of garlic. Let the garlic cook in the residual heat.

-Fire up your grill and cook the chicken livers over direct heat for about 20-30 minutes or until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Place the cooked chicken livers in the freezer to chill for 10 minutes.

-Cube the frozen leftover brisket from a previous cook so that it fits into a meat grinder.

-Pass the cubed brisket, cooked vegetables, and chilled chicken livers through the meat grinder to achieve a cohesive texture.

-In a mixing bowl, combine the ground brisket, vegetables, chicken livers, and cooked rice. -Adjust the rice-to-meat ratio to your preference. Mix well.

-Add chopped green onions to the mixture and mix with your hands, kneading it for a bit until you achieve a sticky, clumpy texture. If the mixture feels too dry, you can add water or beer to moisten it.

-Time to case the sausage. 

-It's important to case the sausages when the mixture is warm or at room temperature to prevent clumping. 

-Use sausage casings and create links of your desired size. 

(*If you prefer, you can also freeze the sausages at this stage for long-term storage.*)

-Preheat your smoker to 250-275 degrees Fahrenheit (120-135 degrees Celsius) and place a few sausage links on the smoker grates.

-Since all the ingredients are already cooked, the goal is to crisp up the outer skin. Smoke the sausages for approximately 20-30 minutes.

-Once the sausages have reached the desired level of crispness, remove them from the smoker.

-Slice up and dive in!

Note: Adjust the seasoning and spice levels according to your taste preferences. Feel free to experiment and make the recipe your own by adding additional ingredients or adjusting the ratios.

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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