Boudin sausage
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Boudin sausage
Last updated 6/12/2012 1:09:51 AM. Recipe ID 36902. Report a problem with this recipe.
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      Title: Boudin sausage
 Categories: Sausage
      Yield: 1 Servings
      1    Hog's Head, Cut Into Pieces;
           -remove eyes, ears, and
  1 1/2 lb Pork Livers
      2    Onions; diced
      2    Stalks Celery
      1 lg Bell Pepper; diced
      4 lb Pork Butt (Up To 6 Pounds);
      6    Pig's Feet
           Salt, Black Pepper, Cayenne;
           -to taste
      3 lb Rice; cooked
      1    Hank Sausage Casing
  Place all ingredients except rice and sausage casing into a large pot;
  cover with water and boil one or 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 meat grinder.
  Season with salt, black pepper, and cayenne pepper to taste.  Do note
  this is typically a highly seasoned sausage.
  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 sausage casing using a funnel or sausage stuffer, tying the ends.
  Simmer boudin in broth for 15 minutes. 

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Recipe ID 36902 (Apr 03, 2005)

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