Boudin

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Boudin Ingredients

1 1/2 lb Pork liver	6 lb Pork butt; cut into chunks
2 Onions; cut into chunks	6 Pigs feet
2 Stalks celery	Salt; black pepper, and
1 lg Bell pepper; cut into	3 lb Rice; cooked
4 -(up to)	1 Hank of sausage casing

Instructions for Boudin

Date: Wed, 20 Mar 1996 14:07:37 -0600 From: rael@EbiCom.net Yield= 15 - 20 lbs. Place all ingredients except rice and sausage casing into a large pot; cover with water and boil one to two hours or 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 a highly seasoned dish.) 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 funel or sausage stuffer, tying the ends. Simmer boudin in broth for 15 minutes. Recipe from CAJUN CUISINE (Beau Bayou Publishing Co., 1985) CHILE-HEADS DIGEST V2 #272 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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