You are here:About>Food & Drink>Southern Food> Pork and Ham Recipes> Sausage Recipes> Lacey's Boudin Sausage Recipe
About.comSouthern Food
At a Glance
Course : Entree
Type of Prep : Simmer
Cuisine : Cajun
 
Newsletters & RSSEmail to a friendSubmit to Digg

Lacey's Boudin Sausage Recipe

From Diana Rattray,
Your Guide to Southern Food.
FREE Newsletter. Sign Up Now!
Homemade boudin from Lacey.

INGREDIENTS:

  • Vegetable Mixture
  • 1 large onion
  • 1/2 green pepper
  • 2 sticks celery
  • 1 clove garlic
  • .
  • 4 lbs, fresh pork, 1/4 fat
  • 1 lb pork liver
  • Boiled rice (use 2 cups for each cup finished mixture)
  • 1 cup chopped onion tops
  • 1/2 cup fresh chopped parsley
  • 1 package pork casings (from your local packing house)
  • Tony's Creole Seasoning

PREPARATION:

Run vegetables (1 large onion, 1/2 green pepper, 2 ribs celery, 1 clove garlic) through meat grinder, processor, or blender. (Makes 1 cup) You can double this recipe to suit your needs. Run meat through meat grinder. Cover with water,bring to a boil and simmer 1 to 2 hours until well cooked. Pour off excess liquid and set aside. Mix meat with basic vegetable mix and onion tops and parsley,add to rice. Mix well and season on the hot side, with Tony's Creole Seasoning. If too dry add liquid. Fill Casings.tie ends. Place in boiling water for 30 minutes. Can also be used as a poultry dressing.
Shared by LACEY209

More Sausage Recipes
Chorizo Recipe
Lacey's Boudin
Boudin I
Boudin II
Boudin III

Sausage Recipes
Sausage and Hot Dog Index
Pork Recipes Index

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews Write Review
Cholesterol Resources

Manage Your CholesterolWhich Fats Are Healthy?Cholesterol QuizLow Cholesterol DietCholesterol Podcast

 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.