White Boudin Boudain Blanc Louisiana Pork And Rice Sausage Recipes

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

Ingredients

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.

CREOLE BOUDIN

Creole Boudin image

Adding this to my growing homemade sausage recipes - Boudin (boudin blanc) is a wonderful pork, liver, onion, rice & parsley sausage that can be pattied out or stuffed. This recipe is from a wonderful blog called Nola Cuisine . Here's the link - you will enjoy it! http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/

Provided by Busters friend

Categories Pork

Time 1h40m

Yield 3 pounds

Number Of Ingredients 13

Ingredients

1 1/2 lbs pork steak
1/2 lb pork liver, Very Fresh (not frozen)
1 onion, Coarsely chopped
3 garlic cloves
2 bay leaves
1 sprig thyme, Fresh
water
kosher salt, to taste
black pepper, to taste
2 cups long grain rice, Uncooked
1 bunch green onion, thinly sliced
1/2 cup Italian parsley, Finely Chopped
cayenne, to taste

Steps:

Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
Grind the meats and cooked onion and garlic while they're still hot, you could also chop this by hand.
For the Rice:.
In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
Stuff into prepared hog casings , or form into patties or balls for pan frying.
To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.

Nutrition Facts : Calories 1278.8, Fat 48.1, SaturatedFat 17, Cholesterol 481.6, Sodium 269.8, Carbohydrate 108.8, Fiber 3.6, Sugar 2.8, Protein 94.8

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