baymule
Sustainability Master
Make boudain! I love it stuffed and smoked on the grill. It is also formed into balls and deep fried. I have used it to make jalapeno poppers, stuff a half jalapeno, wrap in bacon and place on the grill or cook in the oven.
Homemade Cajun Boudin Blanc Sausage Ingredients:
Homemade Cajun Boudin Blanc Sausage Instructions
Homemade Cajun Boudin Blanc Sausage Ingredients:
- 3-lbs boneless pork butt or shoulder, in large chunks
- 1-lb pork liver
- 3-cups raw long grain rice
- 4-medium yellow onions, quartered
- 2-bunches green onions, chopped
- 1-tbsp garlic, finely minced
- 4-tbsp parsley, finely chopped
- 2-tbsp salt
- 1-tbsp cayenne pepper
- 2-tsp freshly ground black pepper
- 2-tsp white pepper
Homemade Cajun Boudin Blanc Sausage Instructions
- Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil.
- Reduce heat, skim and simmer until tender, about 1 hour Cook the rice.
- Remove the cooked pork and liver and let cool Discard the stocks.
- Put the pork, liver and onions through a meat grinder with a coarse grind.
- Transfer the mixture to a large bowl or meat mixer and mix in the green onions, garlic, parsley, cooked rice and seasonings.
- Stuff into sausage hog casings with a sausage stuffer or sausage stuffing attachment for your meat grinder.