White Pork Boudin Recipe - Cooking Index
White Pork Boudin Recipe - Cooking Index
| 3 tablespoons | 45ml | Olive or peanut oil |
| 1/2 cup | 31g / 1.1oz | Onion; finely chopped |
| 1/2 cup | 31g / 1.1oz | Green onion; finely chopped |
| 1/2 cup | 73g / 2.6oz | Parsley; finely chopped |
| 1 1/2 cups | 355ml | Water |
| 1 tablespoon | 15ml | Garlic; finely chopped |
| 3 cups | 480g / 16oz | Rice; cooked |
| 5 cups | 312g / 11oz | Chopped cooked pork |
| 1 | Cayenne pepper; ground | |
| 1 | Salt; to taste | |
| 1 | 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 pour 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.
Submitted to the BBQ Mailing List by "Harry Jones" <[email protected]> on Feb 13, 1999.
Source:
Eric Hahn
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