Yield: 1 servings
|1½||Yards small sausage casing|
|1 pounds||Lean; fresh pork|
|1 pounds||Fresh pork fat|
|1 cup||Heavy cream|
|1 cup||Finely chopped onion|
|5 tablespoons||Finely minced fresh parsley|
|1 tablespoon||Finely minced garlic|
|⅓ cup||Thinly sliced green onion tops|
|⅓ cup||Water; (approximately)|
|1 pounds||White poultry meat; (leftover is fine)|
|3 cups||Cooked; long grain white|
|½ teaspoon||Freshly ground black pepper|
|1 teaspoon||Cayenne pepper|
|¼ teaspoon||Ground bay leaf|
|¼ teaspoon||Ground thyme|
|Tiny pinch; (1/16 teaspoon)|
|¼ cup||Water; more if necessary|
Cut the pork and fat into small pieces and put them into a heavy, 5-6 quart saucepan along with the cream, onion, parsley, garlic, green onion tops and seasonings. Add about ⅓ cup water. Cook over high heat until the mixture begins to boil. Quickly reduce the heat to low, and cook for about 10 minutes, stirring frequently. Remove from heat.
Cut up the poultry meat and add it to the contents of the saucepan, along with the cooked rice. Mix thoroughly, drain in a colander and let cool for about 10 minutes. Meanwhile, cut the sausage casings into 20-inch lengths, then stuff using the coarse blade of a meat grinder.
To cook, place the boudin in a medium heavy skillet or saute pan. Curl it around to fit. Turn the heat to low, add about ¼ cup water and cook very slowly over low heat for about 20 minutes, until piping hot. Turn the boudin over several times and stir frequently, scraping the bottom of the skillet to prevent sticking.
Add a few tablespoons of water, if necessary. As the casing breaks open, move the torn pieces to the side of the pan. To serve, spoon the semi-liquid mixture onto heated plates. Allow about ½ pound boudin per person.
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