White pork boudin

Yield: 1 servings

Measure 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)
\N \N Cayenne pepper; ground
\N \N Salt; to taste
\N \N Natural sausage casings

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.

Similar recipes