Home - By Category - Recipe - Cajun Page 1 | Meats Page 2

Boudin (Festival)

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BOUDIN (FESTIVAL)
 Categories: Cajun, Meats
      Yield: 18 Inches
 
      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.
 
MMMMM

Display Recipe for Import.