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Boudin Blanc

 

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.
115

Trans-fat Free, Good source of fiber
 

Ingredients

3 ft sausage casing
*
3 pounds pork
lean boneless trimmed of excess fat and cut into 1 1/2 inch pieces
4 cups onions
chopped large
1 each bay leaves
crumbled
*
6 each black peppercorns
*
5 teaspoons salt
1 cup green bell peppers
chopped coarsely
1 cup parsley leaves
chopped
1 tablespoon garlic
minced
2 ½ cups rice
white rice, cooked fresh
1 tablespoon sage leaves
*
1 x black pepper
freshly ground
*
12 cups scallions, spring or green onions
chopped coarsely
2 ½ teaspoons cayenne pepper

Directions

Boudin is the French term fo the blood sausage, or 'pudding', made with the blood of the pig. Boudin blanc is a white sausage made with pork but no blood. This Louisiana version adds rice and is even whiter. Makes 3 sausages, each about 30 inches long.

Place the sausage casing in a bowl. Pour in enough warm water to cover it and soak for 2 to 3 hours, until it is soft and pliable. Meanwhile, put the pork in a heavy 4 to 5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rise to the surface. Add 2 cups of onion, the bayleaf, peppercorns and 1 teaspoon salt. Reduce heat to low and simmer, partially covered, for 1½ hours.

With a slotted spoon, transfer the chunks of pork to a plate. Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4 teaspoon of salt. Knead vigourously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.

To make each sausage, tie a knot 3 inches from one end of a length of the casing. Fit the open end over the funnel (or 'horn') on the sausage making attachment of a meat grinder. Then ease the rest of the casing onto the funnel, squeezing it up like the folds of an accordion.

Spoon the meat mixture into the mouth of the grinder and, with a wooden pestle, push it through into the casing. As you fill it, the casing will inflate and gradually ease away from the funnel in a ropelike coil. Fill the casing to within an inch or so fo the funnel end but do not try to stuff it too tightly, or it may burst. Slip the casing off the funnel and knot the open end. You may cook the sausages immediately or refrigerate them safely for five or six days. Before cooking a sausage, prick the cawsing in five or six places with a skewer or the point of a small sharp knife. Melt 2 tablespoon of butter with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 35224% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 858mg 36%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 14%
Sugars g
Protein 62g
Vitamin A 25% Vitamin C 53%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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