Boudin
Yield
10 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
30% fat or so |
|
| 1 ½ | pounds |
pork liver
|
* |
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
black pepper
|
|
| 1 | large |
onions
cut up |
|
| 3 | bunch |
scallions, spring or green onions
|
*
|
| 12 | cups |
rice
cooked |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | lot |
sausage casing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork
30% fat or so |
|
| 680.4 | g |
pork liver
|
* |
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
|
|
| 1 | large |
onions
cut up |
|
| 3 | bunch |
scallions, spring or green onions
|
*
|
| 2.8 | l |
rice
cooked |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | lot |
sausage casing
|
* |
Directions
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 ½ cup of green onions and parsley mixture.
Mix the ground meat mixture with the ½ cup pf green onions and 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, as microwaving or frying will shrink and burst casing.
