Boudin

Ingredients

2 pounds pork meat
1 1/2 pounds pork liver
pepper to taste
1 large onion, chopped
2 bunches green onions, chopped
1 bunch parsley, chopped
6 cups cooked rice
Sausage casings, soaked in cold water

Preparation

1
Cook pork meat, liver and seasonings in water (to cover) until meat falls apart; remove meat and reserve some broth.
2
Grind meat, onion, green onions and parsley (reserving about 1/2 cup each of green onion tops and parsley).
3
Mix ground meat mixture with the 1/2 cups of green onion tops and parsley, rice and enough broth to make a moist dressing.
4
Stuff dressing into casing, using a sausage stuffer.

 



About

A sausage popular in French, Belgian, and Creole cuisine.

Yield:

6.0 servings

Added:

December 10, 2010

Creator:

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