MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boudin
Categories: Pork, Sausage
Yield: 1 Batch

2 1/2 lb Pork butt; cubed 1"
1 lb Pork liver;
- rinsed in cool water
2 qt Water
1 c Onions; coarsely chopped
1/2 c Bell peppers;
- coarsely chopped
1/2 c Celery; coarsely chopped
4 1/4 ts Salt
2 1/2 ts Cayenne
1 1/2 ts Black pepper; freshly ground
1 c Parsley; chopped
1 c Green onions;
- chopped, green parts only
6 c Cooked medium grain white
- rice

A popular sausage made with bits of pork, fluffy white rice, and
seasonings is the breakfast choice in Acadiana. Wrapped in a paper
napkin or tucked into a slice of bread and washed down with a cup of
dark coffee, it carries you through the morning.

It's not necessary to stuff the sausage into casings. You can plunk a
heaping spoonful of the mixture on a thick slice of Home Style French
Bread (page 286) or any bread for that matter, not just for
breakfast, but any time. I like to drizzle some Steen's 100 % Pure
Cane Syrup on it too. The mark of a good boudin is lots of chopped
parsley and green onions.

Put the pork, liver, water, onions, bell peppers, celery, 1 ts salt,
1/4 ts cayenne, and 1/4 ts black pepper in a large heavy pot. Bring
to a boil over high heat. Reduce the heat and simmer for about 1-1/2
hours, or until the pork and liver are tender. Remove from the heat
and drain, reserving 1-1/2 cups of the broth.

Grind the pork and liver together with 1/2 cup parsley and 1/2 cup
green onions in a meat grinder fitted with a 1/4" die. Or, put the
pork and liver together with 1/2 cup parsley and 1/4 cup green onions
in a food processor fitted with a metal blade and pulse several times
to coarsely grind the mixture. It should not be pureed into a paste.

Transfer to a large mixing bowl. Add the rice, the remaining salt,
cayenne, black pepper, parsley, and green onion and mix well. Add the
broth, 1/2 cup at a time and mix thoroughly.

Either stuff the mixture into prepared 1-1/2" diameter casings and
make 3" links.

Serve warm. The sausage can be reheated in a 325?F oven.

Recipe by Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

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