Family Circle 14

A family history site: Chasing My Own Tale

Saturday in the Kitchen: Boudin

Boudin

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Water
1/2 pound Boneless pork — cubed
1/8 pound Pork liver
1/2 cup Onion — chopped
1/4 cup Green onion — chopped
1 teaspoon Parsley flakes
1 teaspoon Celery flakes
3/4 teaspoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Red pepper
3/4 cup Rice — cooked
Sausage casings

Place water, boneless pork, and pork liver in a 2 quart saucepan. Bring mixture to a boil over high heat setting and simmer until pork is tender. Remove pork and liver from stock. Grind pork and liver (may use food processor, if desired). Add onion, green onion, and other seasonings to stock. Cook until onions are tender. Add ground meat to vegetable stock mixture. Cook until most of the water has evaporated. Stir in cooked rice. Adjust seasonings, if desired. Stuff rice meat mixture into sausage casings. Prick casings 3 to 4 times each to prevent bursting during cooking. Cook boudin in simmering water for 12 minutes. Remove from water and serve.

 

Cajun B-B-Q Sauce

2 sticks of butter
1c. Worcestershire sauce

1 tsp. powdered yellow mustard

3 cloves crushed garlic
1 lg. diced onion
1c. catsup
1c. white vinegar
2 Tbs. lemon juice
3 Tbs. brown sugar

Tabasco sauce to taste

Mix all ingredients; bring to a boil. Cover and simmer 30 mins.

Boudin!

 

 

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