Boudin
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Boudin
  Meat  
Last updated 6/12/2012 1:09:50 AM. Recipe ID 36894. Report a problem with this recipe.
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      Title: Boudin
 Categories: Meat
      Yield: 50 Servings
 
      1    Hog's head; cut into pieces
           -with eyes; ears and snout
           -removed
  1 1/2 lb Pork liver
      2    Onions; cut into chunks
      2    Stalks celery
      1 lg Bell pepper; cut into
           -chunks
      4    -(up to)
      6 lb Pork butt; cut into chunks
      6    Pigs feet
           Salt; black pepper, and
           -Cayenne to taste
      3 lb Rice; cooked
      1    Hank of sausage casing
   
  Yield= 15 - 20 lbs.
  
  Place all ingredients except rice and sausage casing into a large pot;
  cover with water and boil one to two hours or until meat is tender.
  
  Remove ingredients from broth and continue to cook broth until
  reduced by half.
  
  Remove all bones and excess fat from head, feet and pork butt and
  grind entire mixture in food processor or grinder.
  
  Season with salt, black pepper, and cayenne pepper.  (This dish is a
  highly seasoned dish.)
  
  Mix with cooked rice, stirring the mixture as little as possible to
  prevent rice from breaking.  If too dry, add some of the broth.
  
  Fill the sausage casing using a funel or sausage stuffer, tying the
  ends.
  
  Simmer boudin in broth for 15 minutes.
  




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Recipe ID 36894 (Apr 03, 2005)

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