Boudain Noir

Name: Boudain Noir
Ingredients: 2 lb pork butt; 1/2 lb pork liver; 1/2 lb bacon; 1 bunch green onion tops; 1/2 each bell pepper; 4 clove garlic; 1/2 cup parsley; 2 tbsp red chili powder; 1/2 cup fresh pork blood (Asian mkt. sells it here); 1 tbsp salt; 2 cup cooked rice

11 ingredients

11 steps

Ingredients

2 lb pork butt
1/2 lb pork liver
1/2 lb bacon
1 bunch green onion tops
1/2 each bell pepper
4 clove garlic
1/2 cup parsley
2 tbsp red chili powder
1/2 cup fresh pork blood (Asian mkt. sells it here)
1 tbsp salt
2 cup cooked rice

Directions

1

Put all your meats in the freezer, about 30 or 40 minutes.
2

Helps to grind it.
3

All other ingredients, minus the rice, go in the food processor.
4

Blend until smooth.
5

Grind your meats.
6

Mix it all together.
7

Refrigerate overnight stirring occasionally.
8

Stuff them and enjoy!
9

Note: Boudain is typically cooked before it's stuffed in the casing but I find this way more flavorful and my previous stuffer couldn't do it.
10

Have to have the right tools for the job!
11

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