BOUDIN
Source of Recipe
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List of Ingredients
3 pounds boneless pork butt or shoulder, in large chunks
1 pound pork liver
3 cups raw long grain rice
4 medium yellow onions, quartered
2 bunches green onions, chopped
1 tablespoon garlic, finely minced
4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil.
Reduce heat, skim and simmer until tender, about 1 hour. Cook the rice. Remove the cooked pork and liver and let cool. Discard the liver stock. Reserve 1 pint of the pork stock and discard the rest.
Put the pork, liver and onions through a meat grinder with a medium disc, or grind it coarse in a food processor.
Transfer the mixture to a large bowl and mix in the green onions, garlic, parsley, salt, peppers and cooked rice. Adjust seasonings.
For traditional boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of the casing as a rice dressing.
To heat and serve boudin, place in a 350 oven for 10-15 minutes, until the boudin is heated through and the skin is crackly. Serve hot, with crackers and beer.
Recipe
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