BOUDIN
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Contents |
[edit] Description
Makes about 12 pounds
[edit] Ingredients
- 4 pounds Pork (Boston Butts)
- 1 1/2 pounds Pork liver
- 2 pounds green onion heads
- 3/4 pound green onion tops
- 1/2 pound parsley
- 2 ounces salt
- 1/2 ounce ground red pepper
- 1/4 ounce ground black pepper
- 6 cups water
- 4 cups uncooked rice
[edit] Directions
Combine Pork and liver in large stockpot; cover with water. Bring to a boil. Reduce heat; cover and simmer until meat is tender.
Grind meat, onions, Onion tops and parsley. Add salt, red pepper, black pepper to meat mixture, mixing well.
In a separate large stockpot combine water and rice. Bring to a boil, stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Stir into meat mixture. Add reserved stock to mixture if needed for stuffing boudin in casing
