Boudin Sausage

Name: Boudin Sausage
Yield: 4 1/2 pounds
Cuisine: french
Ingredients: 2 1/2 pounds pork butt, cut into 1-inch cubes; 1 pound pork liver, rinsed in cool water; 2 quarts water; 1 cup chopped onions; 1/2 teaspoon minced garlic; 1/2 cup chopped green bell peppers; 1/2 cup chopped celery; 4 1/4 teaspoons salt; 2 1/2 teaspoons cayenne; 1 1/2 teaspoons ground black pepper; 1 cup finely chopped parsley; 1 cup chopped green onions tops, (green part only); 6 cups cooked medium-grain rice; 1 1/2-inch diameter, casings, about 4 feet in length

Watch how to make this recipe.

Boudin Sausage

0 Reviews

Level: Easy

Yield: 4 1/2 pounds

Nutritional Analysis

Per Serving

Serving Size

1 of 22 servings

Calories

322

Total Fat

8

Saturated Fat

3

Carbohydrates

44

Dietary Fiber

0

Sugar

1

Protein

17

Cholesterol

94

Sodium

507

Level: Easy
Yield: 4 1/2 pounds
Nutritional Analysis

Per Serving

Serving Size

1 of 22 servings

Calories

322

Total Fat

8

Saturated Fat

3

Carbohydrates

44

Dietary Fiber

0

Sugar

1

Protein

17

Cholesterol

94

Sodium

507

Ingredients

2 1/2 pounds pork butt, cut into 1-inch cubes

1 pound pork liver, rinsed in cool water

2 quarts water

1 cup chopped onions

1/2 teaspoon minced garlic

1/2 cup chopped green bell peppers

1/2 cup chopped celery

4 1/4 teaspoons salt

2 1/2 teaspoons cayenne

1 1/2 teaspoons ground black pepper

1 cup finely chopped parsley

1 cup chopped green onions tops, (green part only)

6 cups cooked medium-grain rice

1 1/2-inch diameter, casings, about 4 feet in length

Directions

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.