Boudin (Festival)

Recipe Ingredients

3 cups	711ml	Water
1/2 lb	227g / 8oz	Boneless pork - cubed
1/8 lb	56g / 2oz	Pork liver
1/2 cup	31g / 1.1oz	Onion - chopped
1/4 cup	15g / 0.5oz	Green onion - chopped
1 teaspoon	5ml	Parsley flakes
1 teaspoon	5ml	Celery flakes
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Black pepper
3/4 teaspoon	3.8ml	Red pepper
3/4 cup	120g / 4.2oz	Cooked rice
		Sausage casing

Recipe Instructions

Place water, boneless pork, and pork liver in a 2-quart saucepan. Bring mixture to a boil over high heat. Reduce to a medium heat setting and simmer until pork is tender.

Remove pork and liver from stock. Grind pork and liver (use food processor, if desired). Add onion, green onion, and other seasonings to stock.

Cook until onions are tender. Add ground meat to vegetable-stock mixture. Cook until most of the water has evaporated. Stir in cooked rice.

Adjust seasonings, if desired. Stuff rice-meat mixture into sausage casings. Prick casings 3-4 times each to prevent bursting during cooking.

Cook boudin in simmering water for 12 minutes. Remove from water and serve.

Source:
Justin Wilson (slightly modified )

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10 (1 votes)

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