Montana boudin hot links

Yield: 1 servings

Measure Ingredient
3 \N Pork Picnic Roasts; (Butt) 26#
1 \N Boneless cross rib roast; (Beef Chuck), 5 1/2#
1 can (12oz) Embasa sliced jalepenos in escaeche
⅓ \N Bottle hickory smoke
¼ cup Top Hat chile powder
4 \N Chicken bouillion cubes
⅓ cup Garlic powder
½ cup Olive oil
1 large Red onion; diced
3 tablespoons Prauge powder #1
1½ teaspoon Sage
2 teaspoons Celery seed
2 teaspoons Celery salt
3 teaspoons Cumin
2 teaspoons Black pepper
1 \N 3-oz bottle Gephart chili powder
⅓ cup Balsamic vinegar
1 can (21oz) Wilderness apple pie filling
2 quarts Ice water
1 \N White onion; finely diced
3 bunches Green onions; diced





Chunked up all the meats for grinding reserving the bones from the pork. In a big pot I put 8 cups of water and the bones. Took ⅓ of each meat and added it to pot also.

Added to pot "part 1".

Slow boiled this for 1½ hours. Removed the meat from the juice stock and reserved the stock. Gave the bones to neiborhood dogs. While the stock was still hot I took 4 cups of this and added 2 cups Minute rice and just let it sit.

Refriged this meat till cooled. In a large tub with the other meat added the now cooled meat and added "part 2".

Ground all this with course grinding plate, then added rice mixture and blended together. Let sit in frigerator overnight. Next added about 2 quarts ice water, 1 white onion finely diced and 3 bunches of green onions diced and mixed thouroughly. Then cased them in 32mm casings. Good stuff Posted to bbq-digest by "Gustafson, Paul" <GustafsP@...> on May 7, 1999, converted by MM_Buster v2.0l.

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