Boudin Sausage
Pork and rice stuffed into a casing.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place the pork shoulder, liver, onion, bell pepper, and celery in a large pot. Cover with water and simmer for 1.5 to 2 hours until the meat is very tender.
- 2
Remove the meat and vegetables with a slotted spoon, reserving the cooking liquid. Let cool slightly.
- 3
Pass the cooked meat and vegetables through a meat grinder fitted with a coarse die.
- 4
In a large bowl, mix the ground meat mixture with the cooked rice, green onions, parsley, and Cajun seasoning.
- 5
Gradually stir in 1 to 2 cups of the reserved cooking broth until the mixture is moist and sticky but holds together.
- 6
Using a sausage stuffer, pipe the mixture into the soaked hog casings, twisting into 6-inch links. Poach gently in water before serving.
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