2 lb Lean pork or veal
2 Onions, chopped
1/2 Bunch chopped green onions
2 c Cloves, minced
1/2 Bunch chopped parsley
1/2 ts Thyme
2 Bay leaves
1 tb Salt, or to taste
1 ts Ground white pepper, or to
1 ts Cayenne, or to taste
2 c Water
3 c Cooked rice
4 ts Twenty-inch long cleaned
Contributed to the echo by: Fred Towner Originally from: "The 100 Greatest
Dishes of Louisiana", by Roy F. Guste, Jr. BOUDIN: Mince the pork or veal
and put it in a pot with the chopped onions, green onions, garlic, parsley,
thyme, bay leaves, salt, pepper(s), and cayenne. Add just enough water to
meet the level of the ingredients. Bring to a boil and simmer for 10
minutes. Put the ingredients into a bowl and stir in the cooked rice.
Adjust seasonings if necessary. Tie the 4 sausage casings at one end and
stuff them with the mixture. Twist each 20-inch length into three equal
lengths. Tie open end.
The boudin can be cooked covered in a little water, grilled or pan fried in
a little butter. Cut the sausages and serve 2 to each person.
This dish is a good one to learn because once you have mastered its
preparation you can use almost anything in the place of the pork or veal.
Some of the most popular are chicken, shrimp, crabmeat, and crayfish.
Bread is a traditional but not as good replacement for the rice.
NOTE: This is a great dish to make and it freezes well. Many people cut the
casing off the boudin before eating it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini