Boudin Blanc Sausage Mix And Match Version Recipe 415

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BOUDIN BLANC SAUSAGE - MIX AND MATCH VERSION RECIPE - (4.1/5)



Boudin Blanc Sausage - Mix and Match Version Recipe - (4.1/5) image

Provided by á-5765

Number Of Ingredients 17

3 lbs. boneless lean pork, trimmed of excess fat and cut into l 1/2-inch chunks
(Or a combination of pork and chicken breast to make up 3 lbs.)
4 cups coarsely chopped onions
2/3 cup of cream (or three eggs)
1 medium bay leaf, crumbled
1 t white pepper
1/2 t freshly ground black pepper
1 t ground coriander
5 t salt
1 cup coarsely chopped green pepper
4 T coarsely chopped parsley
1/2 cup coarsely chopped green onions (optional)
1 T finely chopped garlic
2 1/2 cups freshly cooked (and cooled) white rice
1 T dried sage leaves
2 1/2 t cayenne (optional)
9 feet of 1 1/2-inch hog casings

Steps:

  • If using just the pork chunks, place them in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rises to the surface. Add 2 cups of onion, the bay leaf, peppercorns and 1 teaspoon salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. If using the pork and chicken combo, cut in one-inch chunks and put through a meat grinder. If using the boiled pork chunks, put them, along with the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, coriander, sage, cayenne, white and black pepper and the remaining 4 teaspoons of salt. Knead vigorously with both hands until all ingredients and evenly blended. Taste for seasoning. Stuff sausage into casings. Refrigerate for 3-4 days, turning each day to let the sausages dry and cure. Freeze what is not going to be used within a week.

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