This boudin recipe was shared by Burbage.
- 2 lb. pork meat, (30% fat)
- 1 1/2 lb. pork liver
- 2 tsp. salt
- 2 tsp. black pepper
- 1 large onion, chopped
- 3 bunches green onions, chopped with tops
- 12 c. cooked rice
- 1 tbsp. chopped fresh parsley
- 1 lot sausage casing
Cook pork, liver, salt & pepper in water to cover until meat is so tender it falls apart. Remove meat; reserve broth.
While still warm, grind meat, onion, green onions and parsley, saving about 1/2 cup green onions and
parsley mixture. Mix the ground meat with the 1/2 cup green onions and parsley, rice and enough broth to make a
moist dressing. Stuff dressing into sausage casings using a sausage stuffer. May be refrigerated, may be
Shared by R. Burbage