Andouille & Boudin

Recipe Ingredients

5 lbs	2270g / 80oz	Pork stomach - (maws)
10 lbs	4540g / 160oz	Pork butt - cut into 1/2" cubes
1/2 lb	227g / 8oz	Fresh garlic - minced
1 oz	28g	Cayenne pepper
1/2 oz	14g	Black pepper
1/2 cup	118ml	Curing salt
1/4 cup	59ml	Msg
		Sausage casing

Recipe Instructions

Rinse pork stomach in salty water, cut open and remove all fat. Grind coarsely in a food processor or food grinder. Mix all ingredients together and stuff into casing using a funnel or sausage stuffer. If a smoker is available, smoke at 120to 150F for approximately 4-6 hours.

Boudin 1 hog's head, cut into pieces 1 1/2 lb pork liver 2 onions, cut into chunks 2 stalks celery 1 lg bell pepper, cut into chunks 4-6 lb pork butt, cut into chunks 6 pig's feet Salt, pepper/cayenne pepper to taste 3 lb rice, cooked 1 hank of sausage casing Directions: Place all ingredients except rice and sausage casing into a large pot. Cover with water and boil 1 - 2 hours, until meat is tender.

Remove ingredients from broth and continue to cook broth until reduced by half. Remove all bones and excess fat from head, feet and pork butt and grind entire mixture in food processor or grinder. Season with salt, black pepper and cayenne pepper.

(This dish is highly seasoned.) Mix with cooked rice, stirring the mixture as little as possible to prevent rice from breaking. If too dry, add some of the broth. Fill the sausage casing using a funnel or sausage stuffer, tying the ends. Simmer boudin in broth for 15 minutes.

Source:
Chef John Folse

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