Boudin Recipe:
2 pounds lean pork meat
1 1/2 pounds pork livers
1 large onion, whole
1/2 bell pepper, unchopped
1 stalk celery
2 cloves garlic
1 large onion, chopped
2 bunches green onions, chopped (1/2 cup reserved)
1 bunch parsley, chopped (1/2 cup reserved)
6 cups cooked rice
Broth (reserved)
Salt, black and red pepper, to taste
Sausage casings, soaked in cold water
To make the boudin:
Simmer in covered pot the pork meat, liver, onion, bell pepper,
celery, and garlic in water to cover. When meat falls apart,
remove meat and reserve strained broth. Discard cooked vegetables.
Grind meat, onion, green onions and parsley. Mix ground meat
mixture with the reserved 1/2 cup of green onions and 1/2 cup
parsley and the cooked rice. Gradually add broth to make a moist
dressing. Season to taste, but this dish is usually highly
seasoned (for boudin lovers!). Stuff into casings with sausage
stuffer or form into boudin balls (recipe follows). (Yield:
5 lbs.)
To make the Boudin Balls:
If the boudin is in casing, remove from casing. Form dressing
into balls about the size of walnuts. Dip balls in
beaten egg and then into seasoned bread crumbs. Deep-fry balls
in cooking oil at about 325 degrees until lightly browned. Drain
on paper towels. Serve hot with toothpicks.
When the boudin is used to make Boudin Balls, it is a simple and
excellent party appetizer or hors d'oeuvre and is excellent to
serve to boudin lovers who might be reticent about eating boudin
at social gatherings in the usual messy but enjoyable fashion!
(Yield: about 20-25 servings or balls)
© 1997, 1998 Ann Johnson Donovan. Material on this page and website may not be used or reproduced without owner's permission. Intended for personal use only and not for uploading, publication or resale. arsnova@worldnet.att.net
Updated June 21, 1998
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