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| Boudin Sausage Recipe |
Category: Other / Sausages
Rating:
N/A
Servings: 1
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Ingredients
1 hog's head, cut into pieces; remove eyes, ears, and sn
1 1/2 lb pork livers
2 onions; diced
2 stalks celery
1 large bell pepper; diced
4 lb pork butt (up to 6 pounds); diced
6 pig's feet
1 salt, black pepper, cayenne; to taste
3 lb rice; cooked
1 hank sausage casing
Cooking Directions:
Place all ingredients except rice and sausage casing into a large pot; cover with water and boil one or two hours or until meat is tender.
Remove ingredients from broth and continue to cook broth until reduced by half.
Remove all bones and excess fat from head, feet, and pork butt, and grind entire mixture in food processor or meat grinder.
Season with salt, black pepper, and cayenne pepper to taste. Do note this is typically a highly seasoned sausage.
Mix with cooked rice, stirring the mixture as little as possible to prevent rice from breaking. If too dry, add some of the broth.
Fill sausage casing using a funnel or sausage stuffer, tying the ends.
Simmer boudin in broth for 15 minutes. Recipe By : frm. Cajun Cuisine (Beau Bayou Publ. Co; 1985)
sausages
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