Farming and rural life discussion forum. Cooking, hunting, gardening, fishing, critters, etc.
Mon Mar 08, 2010 10:17 pm
Christine asked me to post this for her.
10 pounds pork roast (I've known people to substitute ground meat also)
3 medium onions whole and 5 shallots
2 bell pepper whole
3 bunches green onion chopped fine
1 bunch fresh parsley
1 tsp white pepper
2 tbsp salt
1 1/2 tbsp black pepper
5 tbsp cayenne
9 3/4 cup cooked rice
1 package of casing
In a large stock pot with enough water to cover the entire contents of pot, boil together the pork, 5 shallots, 3 onions, and 2 bell peppers until meat separates from the bone. Remove roast from water and then remove fat from meat. Reserve stock.
With a meat grinder, grind together the meat with the boiled onion, shallots and peppers. Also grind in a raw whole onion. Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.
Add rice to the mixture and keep the consistency "wet" but not to wet. Stuff the boudoin mixture into the casing to make your link. twist between links.
To serve, boudin should be thawed. Heat water to boiling; place boudin in water and boil for 5 minutes until heated through. Remove and serve. Eat in or out of casing. Boudin goes well with cracklins.
Wed Jun 23, 2010 1:56 pm
Don't you have to wait for the first frost, kill a hog, drain the blood into a pan, scald it and shave off the hair, wash out the small intestines (really well btw) and then do all that? Using the blood for blood boudin, of course.
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