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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Boudin   
    Categories: Pork, Sausage   
         Yield: 1 Batch   
       
     2 1/2 lb Pork butt; cubed 1"   
         1 lb Pork liver;   
              - rinsed in cool water   
         2 qt Water   
         1 c  Onions; coarsely chopped   
       1/2 c  Bell peppers;   
              - coarsely chopped   
       1/2 c  Celery; coarsely chopped   
     4 1/4 ts Salt   
     2 1/2 ts Cayenne   
     1 1/2 ts Black pepper; freshly ground   
         1 c  Parsley; chopped   
         1 c  Green onions;   
              - chopped, green parts only   
         6 c  Cooked medium grain white   
              - rice   
       
     A popular sausage made with bits of pork, fluffy white rice, and   
     seasonings is the breakfast choice in Acadiana. Wrapped in a paper   
     napkin or tucked into a slice of bread and washed down with a cup of   
     dark coffee, it carries you through the morning.   
        
     It's not necessary to stuff the sausage into casings. You can plunk a   
     heaping spoonful of the mixture on a thick slice of Home Style French   
     Bread (page 286) or any bread for that matter, not just for   
     breakfast, but any time. I like to drizzle some Steen's 100 % Pure   
     Cane Syrup on it too. The mark of a good boudin is lots of chopped   
     parsley and green onions.   
        
     Put the pork, liver, water, onions, bell peppers, celery, 1 ts salt,   
     1/4 ts cayenne, and 1/4 ts black pepper in a large heavy pot. Bring   
     to a boil over high heat. Reduce the heat and simmer for about 1-1/2   
     hours, or until the pork and liver are tender. Remove from the heat   
     and drain, reserving 1-1/2 cups of the broth.   
        
     Grind the pork and liver together with 1/2 cup parsley and 1/2 cup   
     green onions in a meat grinder fitted with a 1/4" die. Or, put the   
     pork and liver together with 1/2 cup parsley and 1/4 cup green onions   
     in a food processor fitted with a metal blade and pulse several times   
     to coarsely grind the mixture. It should not be pureed into a paste.   
        
     Transfer to a large mixing bowl. Add the rice, the remaining salt,   
     cayenne, black pepper, parsley, and green onion and mix well. Add the   
     broth, 1/2 cup at a time and mix thoroughly.   
        
     Either stuff the mixture into prepared 1-1/2" diameter casings and   
     make 3" links.   
        
     Serve warm. The sausage can be reheated in a 325?F oven.   
        
     Recipe by Ed P    
        
     Recipe FROM: ,   
                     
       
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