A Cajun boudin sausage recipe from our forum.
- 2 pounds pork meat, about 30% fat
- 1 1/2 pounds pork liver
- 2 tsp. salt
- 2 tsp. black pepper
- 1 large onion cut up
- 3 bunches green onions cut up, divided
- 12 cups cooked rice
- 1 tablespoon chopped parsley, divided
- 1 lot sausage casing
Cook meat, liver, salt, and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup green onion and remaining parsley, rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming. Do not fry or microwave as it will shrink and burst the casing.
Posted to our forum by Poison1