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Course : Entree
Type of Prep : Simmer
Cuisine : Cajun, Southern, U.S. Regional
 
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Boudin

From Diana Rattray,
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A family boudin recipe from srutten.

INGREDIENTS:

  • 2 lbs pork meat
  • 1 1/2 lbs. pork liver
  • 2 tsp. black pepper
  • 1 lge. onion cut up
  • 3 bunches of green onions cut up
  • 12 cups cooked rice
  • 1 TBSP. chopped parsley
  • 1 lot of sausage casing

PREPARATION:

Cook meat, liver, salt and pepper in water until the meat falls apart. Remove meat and reserve some of the broth. While mixture is still warm, grind meat, onion, green onions and parsley, saving 1/2 cup of green onion and parsley mix. Mix the ground meat mixture with the 1/2 cup of green onion and parsley and enough rice to make a moist dressing. Stuff the dressing into the sausage casing using a sausage stuffer. Mat be refrigerated, or frozen. Prepare for eating by steaming. Do not fry or microwave as it will shrink and burst the casing.....Serves 3
Shared by SRUTTEN1

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