Difference between revisions of "Boudin I"
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* 4 cups uncooked [[rice]] | * 4 cups uncooked [[rice]] | ||
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# Combine [[pork]] and liver in large stockpot; cover with [[water]]. | # Combine [[pork]] and liver in large stockpot; cover with [[water]]. | ||
# Bring to a boil. | # Bring to a boil. | ||
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# Add reserved stock to mixture if needed for stuffing boudin in casing. | # Add reserved stock to mixture if needed for stuffing boudin in casing. | ||
| − | [[Category:Cajun Meat | + | [[Category:Cajun cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Sausage Recipes]] | [[Category:Sausage Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
| − | [[Category:Pork | + | [[Category:Pork Recipes]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Liver Recipes]] | [[Category:Liver Recipes]] | ||
[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
Latest revision as of 08:06, 14 July 2012
Description
Makes about 12 pounds
Ingredients
- 4 pounds pork (Boston butts)
- 1½ pounds pork liver
- 2 pounds green onion heads
- ¾ pound green onion tops
- ½ pound parsley
- 2 ounces salt
- ½ ounce ground red pepper
- ¼ ounce ground black pepper
- 6 cups water
- 4 cups uncooked rice
Procedures
- Combine pork and liver in large stockpot; cover with water.
- Bring to a boil.
- Reduce heat; cover and simmer until meat is tender.
- Grind meat, onions, onion tops and parsley.
- Add salt, red pepper, black pepper to meat mixture, mixing well.
- In a separate large stockpot combine water and rice.
- Bring to a boil, stir once or twice.
- Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
- Stir into meat mixture.
- Add reserved stock to mixture if needed for stuffing boudin in casing.
