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Boudin

Category
Meat
Cuisine
Cajun
Source
Recipe courtesy of Chef Donald Link of Cochon and Herbsaint
Ingredients
2 pounds pork shoulder, cut into 1-inch cubes
1 2 pound pork liver, cut into 1-inch cubes (or chicken livers)
1 small onion, chopped
1 medium poblano pepper, stemmed, seeded and chopped
3 medium jalapeno peppers, stemmed, seeded and chopped
2 celery stalks, trimmed and chopped
6 cloves garlic, coarsely chopped
4 tablespoons salt
2 tablespoons black pepper
1 tablespoon white pepper
1_2 teaspoon curing salt (sodium nitrate)
2 teaspoons cayenne
1 teaspoon chili powder
8 and 1/4 cups water
7 cups cooked white rice
1 cup chopped parsley
1 cup chopped scallions (white and green tops)
Directions
Combine the pork, liver, vegetables and seasonings and marinate from 1 hour to overnight. In a large pot, cover meat with water (water should cover the meat by 1 to 2 inches) and bring the mixture to a boil. Reduce heat and simmer until the meat is tender, about 1 hour and 45 minutes. Remove the pot from heat and strain, reserving liquid. Allow the mixture to cool slightly and put all ingredients through a meat grinder (set on coarse grind). You also can chop with a knife if you don_t have a meat grinder. (Link usually chops his with a knife.) Place the ground meat in a large bowl. Using your hands or a rubber spatula, mix in the cooked rice, parsley, scallions and reserved cooking liquid and stir vigorously for 5 to 10 minutes. Feel free to use a mixer if you have one. (I have one yet I still mix it by hand for some reason I can_t explain, Link says.) Cool this to room temperature or even overnight to allow the mixture to absorb the rice. At this point, feed the sausage into rinsed natural casings (they come packed in salt.) To do this, slide about 2 to 3 yards of casing onto the nozzle of a sausage stuffer. Tie a knot on the casing once the meat starts to come out. Guide the sausage onto a sheet pan that has a little water on it to keep the casings from drying out and cracking. Twist the sausage into 6 to 8-inch links, depending on how big you like your sausage. Makes 4 pounds of sausage. From here, you can poach the links gently in a water bath for about 10 minutes. Do not cook on a grill or the sausages may split open. Or, you can take the sausage from the casings and use it as a stuffing for chicken, or roll it into boudin balls, dredge in an egg wash and then bread crumbs and fry in hot oil until golden brown. Link uses 8 to 10 feet of casings for this recipe.
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