Recipes
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Boudin (Blanc meaning white)
Ingredients:
- Pork casings (depends on how much you want but for this
recipe, 8 casings--if you want more, you will have to increase
the rest of the recipe as well) - 3 cups water
- 1 lb lean boneless ground pork (if you can't get it ground in the
store, you will need a meat grinder and a sausage stuffer) - 8 oz ground pork heart or kidney
- 1 tsp salt
- 8 oz ground pork liver
- 4 cups cooked rice
- 2 cups finely chopped onions
- 1/2 cup finely chopped green pepper
- 1/2 thinly sliced green onion tails
- 2 tsp ground red pepper
- 1 tsp ground black pepper
- 1 1/2 tsp salt
- Optional, this is a recipe for Blanc Boudin, but you can add
blood to it and make it Blood Boudin
Some Cajuns get their own casings from their hogs. You can purchase
them in specialty stores around the country or virtually anywhere in
Louisiana. Clean them especially well, Run water through them and
soak them in cold water overnight.
Combine the ground pork, ground heart or kidney, 3 cups water, and
in a large Dutch oven. Bring to a boil. Reduce heat, cover, and simmer
for about 1 hour. Add pork liver, cover, and simmer for another 10
minutes. Drain and cool the mixture (not all Cajuns drain the mixture,
some believe you remove too much of the flavor, the choice is yours).
Add the mixture to rice, onions, green peppers, parsley, green onion
tails, red and black pepper, and salt.
Slip a piece of casing onto the sausage stuffer and force the mixture
into the opening. Continue until the casing is full. Tie a knot at both
ends. Continue this process with until all the mixture and casings are
used.
Wrap and store or freeze. Boudin will keep up to 4 days in the
refrigerator and up to 2 months in the freezer.
Before serving, prick a hole in the casing. Bring to a boil in 3 to 4 cups
water.
Makes 3 1/4 lbs boudin.
them in specialty stores around the country or virtually anywhere in
Louisiana. Clean them especially well, Run water through them and
soak them in cold water overnight.
Combine the ground pork, ground heart or kidney, 3 cups water, and
in a large Dutch oven. Bring to a boil. Reduce heat, cover, and simmer
for about 1 hour. Add pork liver, cover, and simmer for another 10
minutes. Drain and cool the mixture (not all Cajuns drain the mixture,
some believe you remove too much of the flavor, the choice is yours).
Add the mixture to rice, onions, green peppers, parsley, green onion
tails, red and black pepper, and salt.
Slip a piece of casing onto the sausage stuffer and force the mixture
into the opening. Continue until the casing is full. Tie a knot at both
ends. Continue this process with until all the mixture and casings are
used.
Wrap and store or freeze. Boudin will keep up to 4 days in the
refrigerator and up to 2 months in the freezer.
Before serving, prick a hole in the casing. Bring to a boil in 3 to 4 cups
water.
Makes 3 1/4 lbs boudin.
