Recipe

Boudin With Creamy Grits And Roasted Corn And Spinach Rag Recipe

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Ingredients

Directions

Step #1 In a large sauce pan, pork liver, bell peppers, celery, water, onions, mix the pork butt, 1 tsp salt, 1/4 tsp cayenne, garlic, & 1/4 tsp black pepper.
Step #2 Bring the liquid up to a boil & reduce to a simmer.
Step #3 Simmer for 1 1/12 hrs, or until the pork & liver are tender.
Step #4 remove this from the heat & drain, reserving 1 1/2 c of the broth.
Step #5 Using a meat grinder with a 1/4-inch die, grind the pork mixture.
Step #6 1/2 c of the parsley, & 1/2 c of the green onions, together.
Step #7 Turn the mixture into a mixing bowl.
Step #8 stir in the the rice, cayenne, remaining salt, parsley, black pepper, & green onions.
Step #9 Add the broth, 1/2 c at a time, & mix thoroughly.
Step #10 Either using a feeding tube or a funnel, stuff the sausage into the casings & make 3-inch links.
Step #11 Bring 1 gallon of salted water up to a boil.
Step #12 Poach the sausage for about 5 mins, or until the sausage is firm to the touch & plump.
Step #13 remove this from the water & allow this to cool.
Step #14 This recipe yields about 4 1/2 of sausage.
Step #15 --.
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