WHITE BOUDIN - BOUDAIN BLANC -LOUISIANA PORK AND RICE SAUSAGE

White Boudin - Boudain Blanc -Louisiana Pork and Rice Sausage image

A zesty traditional Louisiana sausage from the Prudhomme family. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Provided by Molly53

Categories Lunch/Snacks

Time 2h50m

Yield 5 pounds, 15 serving(s)

Number Of Ingredients 12

Previous Next

Ingredients

1 1/2 lbs bone-in pork shoulder chops, about an inch thick, cut into pieces
1/4 lb fresh pork liver, coarsley chopped (do not use frozen)
pork sausage casing (37 millimeter)
2 1/2 quarts pork stock
6 -9 cups hot cooked rice (freshly cooked is best)
1 cup onion, finely minced
1/4 cup chopped fresh parsley
1 tablespoon garlic, minced
1 tablespoon cayenne (or to taste) or 1 tablespoon other red pepper (or to taste)
2 teaspoons salt
1 1/2 teaspoons ground black pepper
water, to cook the boudain

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Place the pork steak pieces, pork liver and 7 cups of stock in large saucepan; cover and bring to a boil over high heat, stirring occasionally.
Remove cover and continue boiling for about 15 minutes, stirring occasionally and skimming foam.
Reduce heat to simmer, tilt the lid and cook for about two hours or until the meat falls from the bones (more stock may be added as needed).
Transfer the meat and fat to a large bowl; strain the stock the meat was cooked in and reserve two cups (you may need to add more stock to make up the two cups).
Remove bones, being cautious of the very small ones.
Place the meat and fat in your grinder using a coarse disc and grind into a large bowl.
Stir in 6 cups of the rice, vegetables, 2 1/2 teaspoons cayenne, salt and pepper.
Taste and adjust seasonings, adding more cayenne if desired.
Stir in the reserved two cups of stock, mixing well (you're looking for a moist but not runny mixture).
If the mixture is too runny add more rice; if not moist enough add a little more stock.
Fill the casings while the mixture is still hot and make links by twisting the sausage where you wish the links to be.
Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
Drain and let rest for about 15 minutes before slicing; serve while warm.