Boudin Blanc Recipe
Ingredients
| 7 to 8 feet pork casings | ||
| Water | 3 Cup (16 tbs) | |
| 1 pound lean boneless pork, cut into 1 inch cubes | ||
| 8 ounces pork heart or kidneys, cut into 1 inch cubes | ||
| Salt | 1 Teaspoon | |
| 8 ounces pork liver, cut up | ||
| Cooked rice | 4 Cup (16 tbs) | |
| Onions | 2 Large, finely chopped | |
| 1 green pepper, finely chopped {1/2 cup) | ||
| Snipped parsley | 1/2 Cup (16 tbs) | |
| 1/2 cup thinly sliced green onion tops | ||
| Ground red pepper | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
Directions
Before making sausage mixture, run cool water through casings.
Soak pork casings in water for 2 hours or overnight in the refrigerator.
In a Dutch oven combine water, pork, heart or kidneys, and salt.
Bring to boiling.
Reduce heat.
Cover and simmer for 1 hour.
Add liver.
Cover and simmer about 10 minutes or till all meat is cooked.
Drain and cool.
With coarse blade of food grinder, grind together cooked meats and pork liver.
Mix ground meats with rice, onions, green pepper, parsley, green onion tops, red pepper, and salt.
Assemble sausage stuffer attachment to electric mixer or food grinder according to manufacturer's directions. (Don't use the cutting blade, or sausage will be twice ground and mushy.)
Using a 3 to 4 foot piece of casing at a time, slip one end and then the remaining length of the casing onto the medium or small stuffer tube.
Force sausage mixture through tube till even with tube opening.
Pull off 2 inches of casing and tie a knot.
Fill casing firm but not overly full, twisting casing when links are 4 to 5 inches long.
Wrap and chill sausages at once.
Wrap in moisture and vaporproof wrap.
Store in the refrigerator for up to 4 days or freeze for up to 2 months before cooking.
To serve, place links in an unheated skillet.
Prick the casings.
Add 3 cups cold water.
Cover and cook over medium heat for 4 to 5 minutes or till heated through.
Makes 3 1/2 pounds sausage (about 6 servings total).
Soak pork casings in water for 2 hours or overnight in the refrigerator.
In a Dutch oven combine water, pork, heart or kidneys, and salt.
Bring to boiling.
Reduce heat.
Cover and simmer for 1 hour.
Add liver.
Cover and simmer about 10 minutes or till all meat is cooked.
Drain and cool.
With coarse blade of food grinder, grind together cooked meats and pork liver.
Mix ground meats with rice, onions, green pepper, parsley, green onion tops, red pepper, and salt.
Assemble sausage stuffer attachment to electric mixer or food grinder according to manufacturer's directions. (Don't use the cutting blade, or sausage will be twice ground and mushy.)
Using a 3 to 4 foot piece of casing at a time, slip one end and then the remaining length of the casing onto the medium or small stuffer tube.
Force sausage mixture through tube till even with tube opening.
Pull off 2 inches of casing and tie a knot.
Fill casing firm but not overly full, twisting casing when links are 4 to 5 inches long.
Wrap and chill sausages at once.
Wrap in moisture and vaporproof wrap.
Store in the refrigerator for up to 4 days or freeze for up to 2 months before cooking.
To serve, place links in an unheated skillet.
Prick the casings.
Add 3 cups cold water.
Cover and cook over medium heat for 4 to 5 minutes or till heated through.
Makes 3 1/2 pounds sausage (about 6 servings total).
Chef
