CREOLE BOUDIN

Creole Boudin image

Provided by Busters friend

Categories Pork

Time 1h40m

Yield 3 pounds

Number Of Ingredients 13

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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