Boudin
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 pounds pork meat
1 1/2 pounds pork liver
Salt
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.