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  Recipe Home » Cajun » Boudin (Festival)
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  Boudin (Festival)
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
3 cup Water
1/2 lb Boneless pork, cubed
1/8 lb Pork liver
1/2 cup Onion, chopped
1/4 cup Green onion, chopped
1 tsp Parsley flakes
1 tsp Celery flakes
3/4 tsp Salt
1/2 tsp Black pepper
3/4 tsp Red pepper
3/4 cup Cooked rice
Sausage casing
Instructions:
Place water, boneless pork, and pork liver in a 2-quart saucepan.
Bring mixture to a boil over high heat. Reduce to a medium heat
setting and simmer until pork is tender. Remove pork and liver from
stock. Grind pork and liver (use food processor, if desired). Add
onion, green onion, and other seasonings to stock. Cook until onions
are tender. Add ground meat to vegetable-stock mixture. Cook until
most of the water has evaporated. Stir in cooked rice. Adjust
seasonings, if desired. Stuff rice-meat mixture into sausage casings.
Prick casings 3-4 times each to prevent bursting during cooking. Cook
boudin in simmering water for 12 minutes. Remove from water and serve.
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