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Name: Boudin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Salt & pepper; (to taste); 2 lb Pork; Sausage casing; (soaked in; 6 c Rice cooked; 5 Cloves garlic; (chopped); 1 Onion; (quartered); 1 Stalk celery; 2 bn Green onions; (chopped); 1 Pork liver; 1 Pork heart; 1 Pod garlic; 1 bn Parsley; (chopped); 2 Onions; (chopped)

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INGREDIENTS

Salt & pepper; (to taste)
2 lb Pork
Sausage casing; (soaked in
6 c Rice ; cooked
5 Cloves garlic; (chopped)
1 Onion; (quartered)
1 Stalk celery
2 bn Green onions; (chopped)
1 Pork liver
1 Pork heart
1 Pod garlic
1 bn Parsley; (chopped)
2 Onions; (chopped)

Servings

INSTRUCTIONS

Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in water until tender. Remove everything and save broth. Discard onion, garlic and celery. Grind meat, liver and heart. Mix with onions, garlic, parsley and green onions. Season well. Add rice and enough broth to make a moist mixture. Stuff dressing into casing using a funnel or a sausage stuffer. Boil in water for 25 minutes. Garry Howard should love this, for it is very, very, tasty and good. Im always trying to out fox him and give him a recipe he might not have (ha). Dont think very many outsiders of Louisiana know too much about this recipe, but being born and raised there, I ate it a lot. It is a meal in itself. Good stuff. Dont let the pork liver and heart fool you. It really adds a lot to the flavor of this ol Cajun recipe. Try it and let me know what you think. Posted to bbq-digest Volume 98 Issue 046 by dgaulden@caverns.net (Gaulden, Danny) on Jan 17, 1998

NOTES

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Boudin

Salt & pepper; (to taste)
2 lb Pork
 Sausage casing; (soaked in
6 c Rice cooked
5 Cloves garlic; (chopped)
1 Onion; (quartered)
1 Stalk celery
2 bn Green onions; (chopped)
1 Pork liver
1 Pork heart
1 Pod garlic
1 bn Parsley; (chopped)
2 Onions; (chopped)

Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in  water until tender. Remove everything and save broth. Discard onion, garlic  and celery.    Grind meat, liver and heart. Mix with onions, garlic, parsley and green  onions. Season well. Add rice and enough broth to make a moist mixture.    Stuff dressing into casing using a funnel or a sausage stuffer.    Boil in water for 25 minutes.    Garry Howard should love this, for it is very, very, tasty and good. Im  always trying to out fox him and give him a recipe he might not have (ha).  Dont think very many outsiders of Louisiana know too much about this  recipe, but being born and raised there, I ate it a lot. It is a meal in  itself. Good stuff. Dont let the pork liver and heart fool you. It really  adds a lot to the flavor of this ol Cajun recipe. Try it and let me know  what you think.    Posted to bbq-digest Volume 98 Issue 046 by dgaulden@caverns.net (Gaulden,  Danny) on Jan 17, 1998

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Nutrition

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Serving Size: 1 Serving (5112g)
Recipe Makes: 1 Servings

Calories: 9245
Calories from Fat: 5024 (54%)

Amt Per Serving		% DV

	Total Fat 558.2g	744 %
	Saturated Fat 203.4g	1017 %
	Monounsaturated Fat 267g
	Polyunsanturated Fat 61.4g
Cholesterol 609.3mg		187 %
Sodium 4765.6mg		164 %
Potassium 1462.4mg		38 %
Total Carbohydrate 882.7g		260 %
	Dietary Fiber 42.4g	170 %
	Sugars, other 840.3g
Protein 135.5g		194 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9245

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