BOUDIN SAUSAGE
Steps:
- In a large saucepan, 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 1/2 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.
BOUDIN CAJUN SAUSAGE
Make and share this Boudin Cajun Sausage recipe from Food.com.
Provided by Pokey in San Antonio
Categories Pork
Time 35m
Yield 16-18 links, 10-16 serving(s)
Number Of Ingredients 20
Steps:
- Mix all thoroughly. Let sit overnight in refrigerator, then mix again.
- Stuff into large casings, forming 6" links.
- Cook what you need, and freeze the rest.
Nutrition Facts : Calories 637.6, Fat 33, SaturatedFat 12.4, Cholesterol 147, Sodium 146.3, Carbohydrate 39.2, Fiber 3.2, Sugar 8.6, Protein 44.3
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