Boudin blanc (ellen cleary 2)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean pork |
| 3 | larges | Onions, chopped |
| 2 | Bay leaves, crushed | |
| 5 | Peppercorns | |
| 1½ | teaspoon | Salt |
| 1 | Green pepper, chopped | |
| ⅓ | cup | Green onions, chopped |
| ⅓ | cup | Parsley, chopped |
| 1 | tablespoon | Garlic, minced |
| 2 | cups | Cooked rice |
| 1 | teaspoon | Cayenne |
| 1 | teaspoon | Sage |
| 1 | teaspoon | Pepper |
Directions
FROM : Ellen Cleary, Apr-15-91 5:27am Place pork in casserole, add water to cover. Bring to a boil. Add half the onions, all the bay leaves, peppercorns, and salt. Simmer 1 hr until meat is well cooked. Drain.
In a meat grinder, grind pork, remaining onion, green pepper, green onion, parsley, and garlic. Add rice, cayenne, sage, and pepper. Mix well. Check for seasonings by frying a small patty.