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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boudin
 Categories: Pork, Sausage
      Yield: 1 Batch
 
  2 1/2 lb Pork butt; cubed 1"
      1 lb Pork liver;
           - rinsed in cool water
      2 qt Water
      1 c  Onions; coarsely chopped
    1/2 c  Bell peppers;
           - coarsely chopped
    1/2 c  Celery; coarsely chopped
  4 1/4 ts Salt
  2 1/2 ts Cayenne
  1 1/2 ts Black pepper; freshly ground
      1 c  Parsley; chopped
      1 c  Green onions;
           - chopped, green parts only
      6 c  Cooked medium grain white
           - rice
 
  A popular sausage made with bits of pork, fluffy white rice, and
  seasonings is the breakfast choice in Acadiana. Wrapped in a paper
  napkin or tucked into a slice of bread and washed down with a cup of
  dark coffee, it carries you through the morning.
  
  It's not necessary to stuff the sausage into casings. You can plunk a
  heaping spoonful of the mixture on a thick slice of Home Style French
  Bread (page 286) or any bread for that matter, not just for
  breakfast, but any time. I like to drizzle some Steen's 100 % Pure
  Cane Syrup on it too. The mark of a good boudin is lots of chopped
  parsley and green onions.
  
  Put the pork, liver, water, onions, bell peppers, celery, 1 ts salt,
  1/4 ts cayenne, and 1/4 ts black pepper in a large heavy pot. Bring
  to a boil over high heat. Reduce the heat and simmer for about 1-1/2
  hours, or until the pork and liver are tender. Remove from the heat
  and drain, reserving 1-1/2 cups of the broth.
  
  Grind the pork and liver together with 1/2 cup parsley and 1/2 cup
  green onions in a meat grinder fitted with a 1/4" die. Or, put the
  pork and liver together with 1/2 cup parsley and 1/4 cup green onions
  in a food processor fitted with a metal blade and pulse several times
  to coarsely grind the mixture. It should not be pureed into a paste.
  
  Transfer to a large mixing bowl. Add the rice, the remaining salt,
  cayenne, black pepper, parsley, and green onion and mix well. Add the
  broth, 1/2 cup at a time and mix thoroughly.
  
  Either stuff the mixture into prepared 1-1/2" diameter casings and
  make 3" links.
  
  Serve warm. The sausage can be reheated in a 325?F oven.
  
  Recipe by Ed P 
  
  Recipe FROM: ,
               
 
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