Boudin Sausage
A popular sausage in French, Belgian, French Canadian, Creole and Cajun cuisine. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 2.5 poundpork butt, cut into 1" cubes
- 1 poundpork liver, rinsed in cool water
- 2 quartwater
- 1 cupchopped onions
- 0.5 teaspoonminced garlic
- 0.5 cupchopped green bell peppers
- 0.5 cupchopped celery
- 4.25 teaspoonsalt
- 2.5 teaspooncayenne
- 1.5 teaspoonfreshly-ground black pepper
- 1 cupfinely-chopped parsley
- 1 cupchopped green onions tops (green part only)
- 6 cupcooked medium-grain rice
- 4 feetsausage casings, 1 1/2" diameter
Instructions
- 1
In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 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.
- 2
Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links.
- 3
Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.