White pork boudin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive or peanut oil |
| ½ | cup | Onion; finely chopped |
| ½ | cup | Green onion; finely chopped |
| ½ | cup | Parsley; finely chopped |
| 1½ | cup | Water |
| 1 | tablespoon | Garlic; finely chopped |
| 3 | cups | Rice; cooked |
| 5 | cups | Chopped cooked pork;; (leftovers will work) |
| Cayenne pepper; ground | ||
| Salt; to taste | ||
| Natural sausage casings | ||
Directions
Heat oil in large saucepan. Saute onion and green onions until translucent over medium heat. Add parsley, water and garlic; cook another 10 minutes, stirring occasionally. Add rice; blend well. Mix in pork and season with cayenne and salt. With sausage stuffer, stuff por mixture into casings. Tie into 4-to 5-inch links.
To serve, prick a few holes in links to keep casings from bursting, then heat links in a pan with a little water. Makes about 3 pounds.
Posted to bbq-digest by "Harry Jones" <hajones@...> on Feb 13, 1999, converted by MM_Buster v2.0l.