boudin (festival)

Categories
Cajun/creol
Meats
Yield
18 inches
MeasureIngredient
3 cups Water
½ pounds Boneless pork, cubed
⅛ pounds Pork liver
½ cup Onion, chopped
¼ cup Green onion, chopped
1 teaspoon Parsley flakes
1 teaspoon Celery flakes
¾ teaspoon Salt
½ teaspoon Black pepper
¾ teaspoon Red pepper
¾ cup Cooked rice
  Sausage casing

Place water, boneless pork, and pork liver in a 2-quart saucepan.

Bring mixture to a boil over high heat. Reduce to a medium heat setting and simmer until pork is tender. Remove pork and liver from stock. Grind pork and liver (use food processor, if desired). Add onion, green onion, and other seasonings to stock. Cook until onions are tender. Add ground meat to vegetable-stock mixture. Cook until most of the water has evaporated. Stir in cooked rice. Adjust seasonings, if desired. Stuff rice-meat mixture into sausage casings. Prick casings 3-4 times each to prevent bursting during cooking. Cook boudin in simmering water for 12 minutes. Remove from water and serve.

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