Boudin Blanc
	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.  
	Adjust seasonings.
	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 

 	Print This Recipe



INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ Netscape Browser Support