Name: Liverless Boudin
Ingredients: 1 1/2 Yards small sausage casing; 1 lb Lean; fresh pork; 1 lb Fresh pork fat; 1 c Heavy cream; 1 c Finely chopped onion; 5 tb Finely minced fresh parsley; 1 tb Finely minced garlic; 1/3 c Thinly sliced green onion tops; 1/3 c Water; (approximately); 1 lb White poultry meat; (leftover is fine); 3 c Cooked; long grain white; ; rice; 1/2 ts Sage; 4 ts Salt; 1/2 ts Freshly ground black pepper; 1 ts Cayenne pepper; 1/4 ts Ground bay leaf; 1/4 ts Ground thyme; 1/8 ts Mace; Tiny pinch; (1/16 teaspoon); ; allspice; 1/4 c Water; more if necessary

Hardly anyone experiences the crush of real guilt! We have failed to see that what usually passes for guilt is in fact just more sin, because it is the bad feeling we have, not from our failure to trust God’s promises but from our failure to preserve our image as cool, self-sufficient people. Most of what passes for guilt feelings is an expression of pride. We do something impulsive that hurts someone and feel remorse. But does our remorse come from a deep spiritual grief that we have despised God by not trusting His promises and not waiting for His wisdom and help? Or does it more often come from the fact that we did not preserve our image as cool and self-sufficient? Real guilt is very rare!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains			1	servings

INGREDIENTS

1 1/2		Yards small sausage casing
1	lb	Lean; fresh pork
1	lb	Fresh pork fat
1	c	Heavy cream
1	c	Finely chopped onion
5	tb	Finely minced fresh parsley
1	tb	Finely minced garlic
1/3	c	Thinly sliced green onion tops
1/3	c	Water; (approximately)
1	lb	White poultry meat; (leftover is fine)
3	c	Cooked; long grain white
		; rice
1/2	ts	Sage
4	ts	Salt
1/2	ts	Freshly ground black pepper
1	ts	Cayenne pepper
1/4	ts	Ground bay leaf
1/4	ts	Ground thyme
1/8	ts	Mace
		Tiny pinch; (1/16 teaspoon)
		; allspice
1/4	c	Water; more if necessary

INSTRUCTIONS

Cut the pork and fat into small pieces and put them into a heavy, 5-6 quart
saucepan along with the cream, onion, parsley, garlic, green onion tops and
seasonings. Add about 1/3 cup water. Cook over high heat until the mixture
begins to boil. Quickly reduce the heat to low, and cook for about 10
minutes, stirring frequently. Remove from heat.
Cut up the poultry meat and add it to the contents of the saucepan, along
with the cooked rice. Mix thoroughly, drain in a colander and let cool for
about 10 minutes. Meanwhile, cut the sausage casings into 20-inch lengths,
then stuff using the coarse blade of a meat grinder.
To cook, place the boudin in a medium heavy skillet or saute pan. Curl it
around to fit. Turn the heat to low, add about 1/4 cup water and cook very
slowly over low heat for about 20 minutes, until piping hot. Turn the
boudin over several times and stir frequently, scraping the bottom of the
skillet to prevent sticking.
Add a few tablespoons of water, if necessary. As the casing breaks open,
move the torn pieces to the side of the pan. To serve, spoon the
semi-liquid mixture onto heated plates. Allow about 1/2 pound boudin per
person.
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A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”