MY BOUDIN
Provided by Donald Link
Categories Pork Rice Breakfast Super Bowl Mardi Gras Dinner Lunch Tailgating Family Reunion Jalapeño Potluck Boil Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 pounds
Number Of Ingredients 17
Steps:
- Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
- Remove the 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. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
- Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor.
- 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, you can use the mixture as a stuffing for chicken, or roll it into "boudin balls," dredge in bread crumbs, and fry in hot oil until golden brown.
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Francois Van Rensburg
[email protected]This recipe is way too complicated. I gave up halfway through and ordered takeout instead.
Anees janwari
[email protected]I'm not sure what I did wrong, but my boudin turned out dry and bland. I followed the recipe exactly, but it just didn't turn out right.
Ahmad Chohan
[email protected]This recipe is a great starting point for making boudin. I made a few modifications to suit my own tastes, but the overall result was still delicious.
Rohit Giri
[email protected]Wow! This boudin is so good! I've never had anything like it before.
MR minecraft 69
[email protected]This boudin is amazing! I love the smoky flavor of the sausage and the creamy texture of the rice. I will definitely be making this again.
KOV UG
[email protected]I'm not a huge fan of boudin, but this recipe changed my mind. The boudin was moist and flavorful, and the casing was perfectly crispy.
SH Sunny
[email protected]This recipe is a great way to use up leftover rice. I also added some chopped green onions and bell peppers to the filling, which gave it a nice crunch.
Shoaib Aheer
[email protected]Just made this boudin and it was a hit! My family loved it. The flavors are amazing and the texture is perfect.
Tiffany Moss
[email protected]I've been making boudin for years, and this recipe is one of the best I've tried. The meat is perfectly seasoned and the rice is cooked just right. I will definitely be making this again!
Marissa Garrett
[email protected]This boudin recipe is a keeper! It's easy to follow and the results are delicious. I especially love the addition of the Cajun seasoning, which gives the boudin a nice, spicy kick.