Boudin
A sausage popular in French, Belgian, and Creole cuisine.
Total Steps
4
Ingredients
9
Tools Needed
6
Ingredients
- sausage casings
- 6 cups cooked rice
- 1 bunch parsley
- 2 bunches green onions
- 1 large onion
- pepper(optional)
- salt
- 2 pounds pork meat
- 1.5 pounds pork liver
Instructions
Step 1
Place pork meat, pork liver, salt, and pepper in a pot. Cover with water and cook until the meat falls apart. Remove the cooked meat and liver from the pot, reserving some of the cooking broth.
Step 2
Using a meat grinder, grind the cooked pork meat, pork liver, large onion, most of the green onions, and most of the parsley. Set aside approximately 1/2 cup each of chopped green onion tops and parsley for later.
Step 3
In a large mixing bowl, combine the ground meat mixture with the reserved 1/2 cup each of green onion tops and parsley, cooked rice, and enough reserved broth to achieve a moist dressing consistency.
Step 4
Using a sausage stuffer, carefully stuff the boudin dressing into the sausage casings.