| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 3 | lb | Boneless pork; cut into large chunks |
| 1 | lb | Pork liver |
| 4 | md | Yellow onions; peeled and quartered |
| 2 | bn | Green onions; chopped |
| 2 | ts | Cayenne pepper; ground |
| 2 | ts | White pepper; ground |
| 1 | tb | Black pepper; ground |
| 2 | tb | Salt |
| 3 | c | Rice; steamed |
INSTRUCTIONS
Place pork and liver in separate saucepans, cover each with water and bring to a boil. Skim any fat that rises. Reduce heat and simmer until tender, about 1 hour. Rmove pork and liver from heat; let cool. Discard simmering liquid from liver. Reserve 1 pint liquid from pork; discard the rest. Put pork, liver and yellow onions through a meat grinder fitted with a medium disk, or grind it coarsely in a food processor. Transfer pork mixture into a large bowl. Mix in greeon onions, peppers, salt and rice. It will be easier to get a smooth mixture if you do this in batches. Adjust seasonings. For traditional boudin, stuff the finished mixture into real sausage casings. To serve, place finshed sausages in a saucepan, add a little water, cover and heat over medium heat. If not stuffing the mixture into casings, the boudin can be served as it to accompany meats or poultry. The boudin base (everything except rice) can be prepared in advance and stored in the refrigerator a day or two, or frozen until needed. When ready to serve, heat the base, cook rice and combine well. Makes 10 servings. Posted to bbq-digest by "Harry Jones" <hajones@swbell.net> on Feb 13, 1999, converted by MM_Buster v2.0l.
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