How do we make 'dat boudin? We make it good, yah!
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3 lbs pork meat (1 inch cubes)
1 lb pork liver
5 cups chopped onions
1 cup celery
1 cup bell pepper
2 bunches green onions, chopped
1 pod garlic
2 bunches parsley, chopped
6 lbs.cooked rice
sausage casings, soaked in cold water
Comeaux's Cajun Creole Seasoning, salt, red pepper,
and black pepper to taste |
Cover the pork meat, liver, onions, celery, bell pepper, garlic, with water on high heat. Once it comes to a boil, time for 45 minutes or until tender. Strain to collect and separate broth. Add green onions and parsley to meat and grind with course blade.
Mix ground meat and rice together adding enough broth to obtain the desired moistness (the more broth, the more mushy). Use seasoning to taste.
Stuff boudin in casing using a grinder or stuffing horn, twisting or tying knots at link ends.
VERY IMPORTANT: Separate links on tray and let cool to room temperature before putting in refrigerator. Must reach 38 deg. in one hour.
Boudin Heating Instructions
Do not puncture skin.
Microwave: Wrap 1-link in wet paper towel, or plastic wrap. Heat for 1-minute on high, or until when squeezed, the Boudin becomes spongy.
Steam or water heating: Fill pot with enough water to cover boudin, (use tap water for frozen boudin). Heat on high until steam forms on surface of water. Lower heat and maintain temperature until boudin floats or becomes spongy. Remove from water and serve. (Allow moderate cooling before cutting.)
Bar-B-Que Pit: (Ray's favorite) Use foil and baste with favorite Bar-B-Que Sauce (although not needed).
Oven or Skillet: Heat slowly until skin becomes crisp.
Other Serving Suggestions: Mix with fried eggs in skillet. Cest Bon!
