Pork boudin blanc

Yield: 6 servings

Measure Ingredient
3 tablespoons Bacon drippings
1 cup Onions - chopped
1 cup Parsley - fresh, chopped
1 tablespoon Garlic - chopped
1 cup Water
2 cups Cooked rice
4 cups Cooked pork - chopped (leftovers will do)
Cayenne pepper - to taste
1½ teaspoon Salt - depending on salt in leftover pork

FROM : Fred Towner, Apr-13-91 6:24pm Saute onions in bacon drippings until nearly clear. Add parsley, then garlic. Add water. Cook until the onions are completely cooked.

Add rice and blend in real well. Add chopped pork, ground cayenne pepper, and salt if needed.

With sausage stuffer, stuff mixture into natural pork casings. Tie in 4- to 5 inch links. To serve, heat in a pan with a little water until warmed through.

Similar recipes