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Boudin

Cuisine: Cajun
Type: Meat
Serves: 10 people

Recipe Ingredients

2 lbs 908g / 32ozPork meat - 30 % fat or so
1 1/2 lbs 681g / 24ozPork liver
2 teaspoons 10mlSalt
2 teaspoons 10mlBlack pepper
1 teaspoon 5mlOnion - cut up (large)
3   Green onions - chopped
12 cups 1920g / 67ozCooked rice
1 tablespoon 15mlChopped parsley
1   Lot sausage casing

Recipe Instructions

Cook meat, liver, salt and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture.

Mix the ground meat mixture with the 1/2 cup pf green onions and parsley, rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer.

May be refrigerated, may be frozen. Prepare for eating by steaming, as microwaving or frying will shrink and burst casing.

Source:
Justin Wilson (slightly modified )

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