Boudin

Recipes for all sausages

Boudin

Postby CATFISHTONY » Mon Mar 05, 2012 11:00 pm

= a fresh sausage with a rice filler. a south east texas recipe.

Prep Time: 20 minutes
Cook Time: 2.5 hours
Yield: Approximately 16 links
Serves: Approximately 32 people as an appetizer, snack, or side dish.

2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
2 quarts spring water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4 cup chopped green onions
6 cups medium-grain rice (cooked)
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.

Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.
enjoy.
tony.
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Postby wheels » Fri Mar 09, 2012 4:07 pm

Thanks for posting this recipe.

Phil
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Postby CATFISHTONY » Sun Mar 11, 2012 9:14 pm

you are welcome.
it is a good one
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Postby wheels » Sun Mar 11, 2012 11:46 pm

It's so totally different to any sausage we have here that I've just gt to make it.

Trouble is that I've got a couple of dozen others like that as well.

Phil :oops:
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Postby Vindii » Mon Mar 12, 2012 1:01 am

wheels wrote:It's so totally different to any sausage we have here that I've just gt to make it.

Trouble is that I've got a couple of dozen others like that as well.

Phil :oops:


There good Phil. The biggest thing for me was the texture with the rice in them. Much different texture then what Ive been used to.
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