Boudin blanc (or "white boudin") is a Cajun sausage stuffed
with pork and rice. It's one of those food products that originated in
frugality; the rice was meant to stretch the meat. Now, it's a unique
and delicious treat all its own.
3 pounds boneless pork butt or shoulder, in large chunks
1 pound pork liver
3 cups raw long grain rice
4 medium yellow onions, quartered
2 bunches green onions, chopped
1 tablespoon garlic, finely minced
4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
Place the pork and pork liver in separate saucepans, cover with water,
then bring to a boil. Reduce heat, skim and simmer until tender, about 1
hour. Cook the rice.
Remove the cooked pork and liver and let cool. Discard the liver stock.
Reserve 1 pint of the pork stock and discard the rest. Put the pork,
liver and onions through a meat grinder with a medium disc, or grind it
coarse in a food processor. Transfer the mixture to a large bowl and mix
in the green onions, garlic, parsley, salt, peppers and cooked rice.
For traditional boudin, stuff into sausage casings. Boudin links are
generally about a foot long. You can also serve it out of the casing as
a rice dressing.
To heat and serve boudin, place in a 350 oven for 10-15 minutes, until
the boudin is heated through and the skin is crackly. Serve hot, with
crackers and beer.
Here's a version without the liver:
1-1/2 yards small sausage casing
1 pound lean, fresh pork
1 pound fresh pork fat
1 cup heavy cream
1 cup finely chopped onion
5 tablespoons finely minced fresh parsley
1 tablespoon finely minced garlic
1/3 cup thinly sliced green onion tops
1/3 cup water (approximately)
1 pound white poultry meat (leftover is fine)
3 cups cooked, long grain white rice
1/2 teaspoon sage
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon ground bay leaf
1/4 teaspoon ground thyme
1/8 teaspoon mace
Tiny pinch (1/16 teaspoon) allspice
1/4 cup water, more if necessary
Cut the pork and fat into small pieces and put them into a heavy, 5-6
quart saucepan along with the cream, onion, parsley, garlic, green onion
tops and seasonings. Add about 1/3 cup water. Cook over high heat until
the mixture begins to boil. Quickly reduce the heat to low, and cook for
about 10 minutes, stirring frequently. Remove from heat.
Cut up the poultry meat and add it to the contents of the saucepan, along
with the cooked rice. Mix thoroughly, drain in a colander and let cool
for about 10 minutes. Meanwhile, cut the sausage casings into 20-inch
lengths, then stuff using the coarse blade of a meat grinder.
To cook, place the boudin in a medium heavy skillet or sauté pan.
Curl it around to fit. Turn the heat to low, add about 1/4 cup water
and cook very slowly over low heat for about 20 minutes, until piping
hot. Turn the boudin over several times and stir frequently, scraping
the bottom of the skillet to prevent sticking.
Add a few tablespoons of water, if necessary. As the casing breaks open,
move the torn pieces to the side of the pan. To serve, spoon the
semi-liquid mixture onto heated plates. Allow about 1/2 pound boudin per
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