Recipe

Boudin Blanc Recipe

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Ingredients

Directions

Step #1 Place pork & liver in separate saucepans, cover each with water and bring to a boil.
Step #2 Skim any fat that rises.
Step #3 Reduce heat & let simmer until tender, about 1 hr.
Step #4 Rmove pork & liver from heat; let cool.
Step #5 Discard simmering liquid from liver.
Step #6 Reserve 1 pint liquid from pork; discard the rest.
Step #7 Put pork, liver & yellow onions through a meat grinder fitted with a medium disk, or grind it coarsely in a food processor/blender.
Step #8 Transfer pork mixture into a large bowl.
Step #9 Mix in greeon onions, peppers, salt & rice.
Step #10 It will be easier to get a smooth mixture if you do this in batches.
Step #11 Adjust Spice upings.
Step #12 For traditional boudin, stuff the finished mixture into real sausage casings.
Step #13 To serve, place finshed sausages in a saucepan, add a little water, cover & heat over med-heat/flame.
Step #14 If not stuffing the mixture into casings, the boudin can be served as it to accompany meats or poultry.
Step #15 The boudin base (everything except rice) can be prepared in advance & stored in the refrigerator a day or two, or frozen until needed.
Step #16 When ready to serve, heat the base, cook rice & mix well.
Step #17 Makes 10 servings.
Step #18 --.
Enjoy the Boudin Blanc recipe