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Boudin Sausage
Ingredients:
2 pounds Pork meat -- 30 % fat or so
1-1/2 pounds Pork liver
2 teaspoons Salt
2 teaspoons Black pepper
1 large Onion -- cut up
3 bunches Green onions -- chopped
12 cups Cooked rice
1 tablespoon Chopped parsley
1 Lot sausage casing
Instructions:
Cook meat, liver, salt and pepper in water to cover until meat falls
apart. Remove meat and reserve some of broth. While still warm, grind
meat, onion, green onions, and parsley, saving about 1/2 cup of green
onions and parsley mixture. Mix the ground meat mixture with the 1/2
cup of green onions and parsley, rice and enough broth to make a moist
dressing. Stuff the dressing into sausage casing using a sausage stuffer.
May be refrigerated, may be frozen. Prepare for eating by steaming,
as microwaving or frying will shrink and burst casing. Posted to the
BBQ List by "Cindi" on Sep 20, 1998. |
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