INGREDIENTS

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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