CHEF DONALD LINK'S BOUDIN, THE ACADIAN STAPLE
Found this in the Times-Picayune archives. They wrote, " Chef Donald Link says boudin, the rice-and-pork Acadian staple that is at once side dish, snack, breakfast, lunch, dinner and beer accompaniment, is his favorite thing in the world to eat. He's been perfecting this recipe for "the king of Cajun food" for years, and it's in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana."" Note: To eat fresh, hot, poached boudin, bite into the link and use your teeth and fingers to pull the meat gently out of its soft casing. (The casings are eaten only when the boudin is grilled or smoked, and they become crisp.)
Provided by Busters friend
Categories Pork
Time 2h45m
Yield 4 pounds
Number Of Ingredients 17
Steps:
- Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
- Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.).
- Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.).
- At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
- *Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.
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Fahad Khäyãl
[email protected]This boudin was a bit too spicy for my taste, but I still enjoyed it.
daniel ryan
[email protected]I had some trouble finding all of the ingredients, but I was able to substitute some things and it still turned out great.
Sadiq Musa
[email protected]This recipe is a bit time-consuming, but it's worth it.
Sarah Wardell
[email protected]I've never had boudin before, but this was delicious.
Jay Mielkei
[email protected]This boudin was amazing!
Clancy Spunde
[email protected]I highly recommend this recipe.
Leandra Holland
[email protected]This recipe is a keeper!
Ingrid Scharnhop
[email protected]This boudin is a must-try for any fan of Cajun cuisine.
M Arif Khan M Arif Khan
[email protected]I'll definitely be making this again.
charlie austria
[email protected]I made this for a party and it was a hit! Everyone loved it.
md alal hussain
[email protected]This boudin was so good, I ate it all in one sitting!
EBENEZR MENSAH
[email protected]I'm not a huge fan of boudin, but this recipe changed my mind. The flavors were subtle and well-balanced.
Darla Williams
[email protected]This was my first time making boudin and it was a lot easier than I thought it would be. The instructions were clear and easy to follow.
Xoxo gaming
[email protected]I've made boudin many times before, but this recipe is by far the best. The addition of the pork liver really makes a difference.
Md mashud Ahmed Mashud
[email protected]I followed the recipe exactly and it turned out great! The boudin was moist and flavorful, and the casing was nice and crispy.
jeannie little
[email protected]This boudin was a real show-stopper! The flavors were so rich and complex, and the texture was perfect. My family and friends raved about it.