Posted by: Liz
5/2/98
2 pounds. pork meat, 30% fat or so
1-1/2 pound Pork liver
2 teaspoon Salt
2 teaspoon Black pepper
1 Large Onion, cut up
3 Bunch Green onions, chopped
12 cups Cooked rice
1 tablespoon. Chopped parsley
1 Lot sausage casing
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 of 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. Using a microwave or frying will usually
shrink and burst the Boudin casing.
Original Chef: Unknown
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Boudin
Posted by: Burbage
5/2/98
2 lb. pork meat, (30% fat)
1 1/2 lb. pork liver
2 tsp. salt
2 tsp. black pepper
1 large onion, chopped
3 bunches green onions, chopped w/tops
12 c. cooked rice
1 tbsp. chopped fresh parsley
1 lot sausage casing
Cook meat, liver, salt & pepper in water to cover until
meat falls apart. Remove meat and reserve broth. While
still warm, grind meat, onion, green onions & parsley,
saving about 1/2 c. green onions and parsley mixture.
Mix the ground meat with the 1/2 c. gr onions & parsley,
rice &* enough broth to make a moist dressing. Stuff
dressing into sausage casings using a sausage stuffer.
May be refrigerated, may be frozen. Prepare for eating by
steaming. Note: Using a microwave or frying will usually
shrink and burst the Boudin casings. (You may find
casings at a local meat packing plant, or try pleading
with your meat market or meat manager at your grocery
store.)
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Here's a version without the liver:
Boudin
1-1/2 yards small sausage casing
1 pound lean, fresh pork
1 pound fresh pork fat
1 cup heavy cream
1 cup finely chopped onion
5 tablespoons finely minced fresh parsley
1 tablespoon finely minced garlic
1/3 cup thinly sliced green onion tops
1/3 cup water (approximately)
1 pound white poultry meat (leftover is fine)
3 cups cooked, long grain white rice
1/2 teaspoon sage
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon ground bay leaf
1/4 teaspoon ground thyme
1/8 teaspoon mace
Tiny pinch (1/16 teaspoon) allspice
1/4 cup water, more if necessary
Cut the pork and fat into small pieces and put them into a heavy, 5-6
quart saucepan along with the cream, onion, parsley, garlic, green
onion
tops and seasonings. Add about 1/3 cup water. Cook over high heat until
the mixture begins to boil. Quickly reduce the heat to low, and cook
for
about 10 minutes, stirring frequently. Remove from heat.
Cut up the poultry meat and add it to the contents of the saucepan,
along with the cooked rice. Mix thoroughly, drain in a colander and
let
cool for about 10 minutes. Meanwhile, cut the sausage casings into
20-inch lengths, then stuff using the coarse blade of a meat grinder.
To cook, place the boudin in a medium heavy skillet or saute pan. Curl
it around to fit. Turn the heat to low, add about 1/4 cup water and
cook
very slowly over low heat for about 20 minutes, until piping hot. Turn
the boudin over several times and stir frequently, scraping the bottom
of the skillet to prevent sticking.
Add a few tablespoons of water, if necessary. As the casing breaks
open,
move the torn pieces to the side of the pan. To serve, spoon the
semi-liquid mixture onto heated plates. Allow about 1/2 pound boudin
per
person
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White Pork Boudin
PREP TIME: 2 Hours 30 Minutes
MAKES: Approximately 40 links
COMMENT:
Boudin, the Cajun pork and rice sausage, is without a doubt the best-known
sausage in Cajun Country. Its less famous sister,
Boudin Rouge, though made in the same fashion, is colored with the
addition of pork blood and is considered a rare delicacy. The
Boudin Blanc of Louisiana is different from the milk-based boudin of
France. The Louisiana version is spicier and normally
includes rice as a main ingredient. Boudin may be served cold as a
Cajun canapé, however, in our home it is always eaten hot or
as a breakfast sausage served with grits.
INGREDIENTS:
5 pounds deboned pork butt, cubed
3 onions, quartered
2 celery stalks, diced
2 tbsps garlic, chopped
2 pounds pork liver
2 cups green onions, sliced
1 cup parsley
2 tbsps garlic, chopped
2 tbsps basil, chopped
1 tsp thyme, chopped
1 1/2 pounds long-grain rice
salt and pepper to taste
30 feet (32-35mm) hog casing
METHOD:
Cook 1 1/2 pounds of long-grain rice in lightly salted water, stirring occasionally until tender, approximately 30 minutes. Cool rice in a colander under cold running water, drain and set aside. In a large stock pot place pork butt, onions, celery, and 2 tablespoons of garlic. Cover with lightly salted water by approximately 3 inches and bring to a rolling boil. Reduce heat to simmer and cook for approximately 30 minutes. Add liver and return to a rolling boil. Reduce to simmer and cook until meat is tender, approximately 1hour. When done, strain liquid and reserve for later use. Set meat aside to cool. In a home-style meat grinder, grind the meat, liver, green onions and parsley. Place in a large mixing bowl and add garlic, basil and thyme. Season to taste using salt and pepper. Blend in cooked rice and add enough of the reserved poaching liquid until mixture is juicy but not soupy. Using a home-style stuffer or meat grinder attachment, stuff the mixture into hog casing and tie into 6 inch links. When ready to serve, steam the boudin or poach in 190-degree water until casing is cooked, approximately 10 - 15 minutes. Boudin freezes well and may be served as an hors d'ouevre or as a main entrée item.
Note: 32 - 35mm hog casing available at Targills (337) 942-6276.