Boudin (Festival)

Title:
Boudin (Festival)

Yield:
18 Inches

Categories:
Cajun,
Meats




Ingredients:





     3 c  Water


   1/2 lb Boneless pork, cubed


   1/8 lb Pork liver


   1/2 c  Onion, chopped


   1/4 c  Green onion, chopped


     1 ts Parsley flakes


     1 ts Celery flakes


   3/4 ts Salt


   1/2 ts Black pepper


   3/4 ts Red pepper


   3/4 c  Cooked rice


          Sausage casing






 Place water, boneless pork, and pork liver in a 2-quart saucepan.  Bring


 mixture to a boil over high heat.  Reduce to a medium heat setting and


 simmer until pork is tender.  Remove pork and liver from stock.  Grind pork


 and liver (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 3-4 times each to prevent


 bursting during cooking.  Cook boudin in simmering water for 12 minutes.


 Remove from water and serve.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip