Title: Boudin (festival)
 Categories: Cajun, Meats
      Yield: 18 Inches
 
      3 c  Water
    1/2 lb Boneless pork, cubed
    1/8 lb Pork liver
    1/2 c  Onion, chopped
    1/4 c  Green onion, chopped
      1 ts Parsley flakes
      1 ts Celery flakes
    3/4 ts Salt
    1/2 ts Black pepper
    3/4 ts Red pepper
    3/4 c  Cooked rice
           Sausage casing
 
  Place water, boneless pork, and pork liver in a 2-quart saucepan.
  Bring mixture to a boil over high heat.  Reduce to a medium heat
  setting and simmer until pork is tender.  Remove pork and liver from
  stock.  Grind pork and liver (use food processor, if desired).  Add
  onion, green onion, and other seasonings to stock.  Cook until onions
  are tender.  Add ground meat to vegetable-stock mixture.  Cook until
  most of the water has evaporated. Stir in cooked rice.  Adjust
  seasonings, if desired.  Stuff rice-meat mixture into sausage
  casings.  Prick casings 3-4 times each to prevent bursting during
  cooking.  Cook boudin in simmering water for 12 minutes. Remove from
  water and serve.
  
  File