Boudin

Directions

1. 1
   Meat grinder
2. 2
   Grind the meats and pork fat together in a meat grinder.
3. 3
   Place the cream in a heavy saucepan and cook over very low heat until reduced by half.
4. 4
   Add all the spices and seasonings to the meat mixture and mix well.
5. 5
   Add the reduced cream, rice, onions, and egg yolks and mix again thoroughly.
6. 6
   In a large skillet over low heat, lightly simmer the boudin mixture for 10 minutes, stirring constantly.
7. 7
   Cool the mixture and stuff into lamb casings, or use the easy method that follows: Place 1/3 cup of the mixture on a 7-inch square of plastic wrap.
8. 8
   Roll up the boudin mixture to make a 3-inch long sausage.
9. 9
   Tie tightly with string at each end.
10. 10
    In a large pot of lightly boiling water, poach the boudin for 15 minutes.
11. 11
    Remove and chill thoroughly.
12. 12
    Remove the plastic wrap casings.
13. 13
    In a skillet, heat the butter over moderate heat and gently cook the boudin until brown.
14. 14
    Serve immediately.