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In my youth in England I ate chipolata sausages and they were "extended" with rice. I grew to like them that way. I can't find any recipes for making chipolata sausages with rice. Does anyone have any suggestions? Need advise also as to how to prepare the rice - is it ground or cooked?

Mack

Welcome to the forum MAB.

Try here for info on using rice.

You may find the search function at the top of the page useful for finding recipes.

I make boudin and in that I use cooked, chilled rice mixed with meat and spices. I'm sure there are other ways of doing it but that is what I do. Don't have any swelling problems but do suggest tying off the ends or cooking whole then sliciing after cooking.

“I figure that about 80 percent of the boudin purchased in Louisiana is consumed before the purchaser has left the parking lot, and most of the rest is polished off in the car. In other words, Cajun boudin not only doesn’t get outside the state; it usually doesn’t even get home.”

– Calvin Trillin, from his essay, “The Missing Links: In Praise of the Cajun Foodstuff That Doesn’t Get Around.”

I don't presume to answer for Jogeephus but I've used this recipe:

http://www.gumbopages.com/food/boudin.html

I made half the recipe and decreased the pork liver from 1/2 pound to 1/4 pound and increased the pork butt from 1 1/2 pound to 2 pounds. I also reduced the pork stock (by cooking) to 750 mL (1.5 pints) so I did not have any left over. Don't omit the bacon. I'm not sure that this makes an award winning boudin, but it makes a respectable one. I was light on the liver to suit my taste, others many want to use more (it was hard to find here). Some roll the meat into meat balls and fry them to serve with mustard which is not the worst idea in my mind. If you can get the LSU football game on cable and some Abita beer (imported for you) you will have a Saturday in Louisiana.

I checked my notes on this recipe again this morning and had noted that the recipe is low on salt to my taste. Boudin recipes have a wide variation in liver content and are always made with long grain rice (which is grown in Louisiana). The rice (and it's starch) helps bind the sausage and makes it lower in fat. That'll offset the beer.

Thanks NCPaul, I'll adjust the salt. I love liver and fortunately it is easy to get here. I was going to try rice as a binder because one of the well known English sausages uses it.

So combining a fact finding mission with my love for pork , liver and sausages, seem a good way to spend a few hours. :D

This is a facinating subject and one i have been working on for a long time. As all of my products are gluten free..........
Sometimes however, absorbption and retaining liquid in a sausage is paramoount to avoid drying out........for this i use Raw rice

simply dry fry the rice in a frying pan, tossing to avoid colouring the rice. You will visibly see color change from opaque to a cream white.
Leave to cool sightly prior to milling in a coffee grinder to a fine white powder.
This is particularly good in Bratwurst, most boudin blancs and rabbit recipes
for more info PM me