- [*]I can eat this like candy. Chicken liver can be a substitute. Or liver can be omitted completely. [*]This is a pr0k recipe but gator, shrimp, fish or any other type of protein of choice can be supplemented. [*]2 1/2 pounds pork butt, cut into 1-inch cubes[*]1 pound pork liver, rinsed in cool water[*]2 quarts water[*]1 cup chopped onions[*]1/2 teaspoon minced garlic[*]1/2 cup chopped green bell peppers[*]1/2 cup chopped celery[*]4 1/4 teaspoons salt[*]2 1/2 teaspoons cayenne[*]1 1/2 teaspoons ground black pepper[*]1 cup finely chopped parsley[*]1 cup chopped green onions tops, (green part only)[*]6 cups cooked medium-grain rice[*]1 1/2-inch diameter, casings, about 4 feet in length[/list]In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into thecasings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool
Boudin
#1
Posted 09 January 2012 - 07:24 AM
#2
Posted 29 January 2012 - 02:29 PM
#3
Posted 05 February 2012 - 12:58 PM
#4
Posted 06 February 2012 - 05:08 AM
#5
Posted 06 February 2012 - 10:06 AM
This recipe is for boudin blanc, although it doesn't specifically say so, it is inferred by the lack of blood. The boudin you are thinking of is boudin noir.Those look like a tub of chicken livers. Liver or no, boudin without blood just isn't boudin.
I would hesitate to do this before comparing it to some recipes for boudin noir just so that you get your consistency right, but it may work.Instead of water and livers in the recipe, could you just use blood?
#6
Posted 06 February 2012 - 01:37 PM
#7
Posted 06 February 2012 - 03:03 PM
#8
Posted 06 February 2012 - 05:36 PM
Funny there aren't any recipes for chili in this forum that have beansThis isn't the forum for "real chili has no beans" and "real boudin has blood", but I will leave this link and just end it therehttps://en.wikipedia.org/wiki/BoudinI know, wikipedia, but you can do your own search if you want
#9
Posted 06 February 2012 - 05:47 PM
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