Boudin Recipe

Name: Boudin Recipe
Ingredients: 1 x Hog's head, cut into pcs with eyes, ears and snout removed; 1 1/2 lb Pork liver; 2 x Onions, cut into chunks; 2 stalk celery; 1 lrg Bell pepper, cut into chunks; 4 x -(up to); 6 lb Pork butt, cut into chunks; 6 x Pigs feet Salt, black pepper, and Cayenne to taste; 3 lb Rice, cooked; 1 x Hank of sausage casing

10 ingredients

10 steps

Ingredients

1 x Hog's head, cut into pcs with eyes, ears and snout removed
1 1/2 lb Pork liver
2 x Onions, cut into chunks
2 stalk celery
1 lrg Bell pepper, cut into chunks
4 x -(up to)
6 lb Pork butt, cut into chunks
6 x Pigs feet Salt, black pepper, and Cayenne to taste
3 lb Rice, cooked
1 x Hank of sausage casing

Directions

1

Yield= 15 - 20 lbs.
2

Place all ingredients except rice and sausage casing into a large pot; cover with water and boil one to two hrs or possibly till meat is tender.
3

Remove ingredients from broth and continue to cook broth till reduced by half.
4

Remove all bones and excess fat from head, feet and pork butt and grind entire mix in food processor or possibly grinder.
5

Season with salt, black pepper, and cayenne pepper.
6

(This dish is a highly seasoned dish.)
7

Mix with cooked rice, stirring the mix as little as possible to prevent rice from breaking.
8

If too dry, add in some of the broth.
9

Fill the sausage casing using a funel or possibly sausage stuffer, tying the ends.
10

Simmer boudin in broth for 15 min.