Boudin Blanc
By: Anonymous
Published: Thursday, February 11, 2010 - 6:06am

Ingredients




(Creole pork sausage)
Serves 12
3 (3-foot lengths) pork sausage casings, optional (see Note)
3 pounds boneless, lean pork, trimmed of excess fat and cut into 1 ½ inch
chunks
4 cups coarsely chopped onions
1 medium bay leaf, crumbled
6 whls black peppercorns
5 teaspoons salt
cup coarsely chopped mild green chili pepper, such as A
cup coarsely chopped green bell pepper
1 cup coarsely chopped Italian parsley
cup coarsely chopped scallions
tablespoon minced garlic
cup freshly cooked white, long-grain rice
1 tablespoon dried sage leaves
teaspoon ground cayenne pepper
teaspoon freshly ground black pepper

Preparation

1 If using, place sausage casings in a large bowl, cover with warm water and soak 2-3 hours until pliable. 2 Put pork in a heavy 4- to 5-quart pot and add enough water to cover by 1 inch. Bring to a boil over high heat and skim foam that rises to surface. Add 2 cups onion, bay leaf, peppercorns and 1 teaspoon salt; reduce heat to low and simmer, partially covered, 1 1/2 hours. 3 With a slotted spoon, transfer pork to a plate to cool, discarding cooking liquid and seasonings. Put pork, remaining 2 cups onion, green chili, bell pepper, parsley, scallions and garlic through medium blade of a food grinder, or put a few cups at a time in a food processor, being careful not to over-process. 4 Place mixture in a large, deep bowl. Add rice, sage, cayenne pepper, black pepper and remaining salt. Knead vigorously, then beat with a wooden spoon until mixture is smooth and fluffy. Correct seasoning. 5 Boudin mixture can now be formed into hamburger-sized patties 1/2 inch thick and fried in a heavy skillet over medium heat in a thin layer of 2 parts butter melted with 1 part vegetable oil. Fry until heated through and brown on both sides. 6 If stuffing into casing, wash casings in cold water. Hold one end securely around faucet and let water run through to clean inside. Tie a knot 3 inches from one end. Fit open end over funnel or horn on sausage-making attachment of a food grinder. Ease rest of casing onto funnel, squeezing it up like accordion folds. 7 Spoon boudin mixture into mouth of grinder and, with pestle, push through into casing. As casing fills, it will inflate and ease away from funnel. Fill casing to within 2 inches of funnel end. Don't stuff too tightly or sausage will burst. Slip casing off funnel; knot open end. Sausages may be cooked immediately or wrapped well and refrigerated 3 to 4 days. 8 Before frying, prick casing in a few places with a small, sharp knife. Melt 2 tablespoons butter with 1 tablespoon vegetable oil in a large, heavy skillet over medium heat. When foam subsides, place sausage in skillet. Cook sausage until brown on both sides, about 10 minutes. 9 Note: Sausage casings can be ordered from a butcher.