The Melting Pot 2.0/The Melting Pot 2.0.iso/food/varmeats/boudin02

Internet Message Format | 1995-09-27 | 4KB

From: [e-mail] (Ted Taylor)
Newsgroups: rec.food.recipes
Subject: Boodan, or Budan
Date: 16 Sep 1994 07:41:19 -0400
Organization: Fidonet:
Message-ID: <35c08v$[e-mail]>



Pork Boudin Blanc

  INGREDIENTS

 3        Tbsp  bacon drippings
 1        cup   onions - chopped
 1        cup   parsley - fresh, chopped
 1        Tbsp  garlic - chopped
 1        cup   water
 2        cup   cooked rice
 4        cup   cooked pork - chopped (leftovers will do)
                cayenne pepper - to taste
 1 1/2    tsp   salt - depending on salt in leftover pork

  DIRECTIONS  ------------------------------------------------------------

  Saute onions in bacon drippings until nearly clear.  Add parsley, then
  garlic.  Add water.  Cook until the onions are completely cooked.  Add
  rice and blend in real well.  Add chopped pork, ground cayenne pepper,
  and salt if needed.

  With sausage stuffer, stuff mixture into natural pork casings.  Tie in
  4- to 5-inch links.  To serve,  heat in a pan with a little water
  until warmed through.


and also:

Title: Boudin Blanc
Keywords: sausage, cajun, Ellen

Boudin is the French term for the blood sausage, or "pudding," made with
the blood of the pig.  Boudin blanc is a white sausage made with pork
but no blood.  This Louisiana version adds rice and is even whiter.

Makes 3 sausages, each about 30 inches long.


  3 three foot long lengths hog sausage casing
  3 lbs boneless lean pork, trimmed of excess fat and cut into
  1 1/2 inch chunks
  4 c coarsely chopped onions
  1 mdm bay leaf, crumbled
  6 whole black peppercorns
  5 tsp salt
  1 c caarsely chopped green pepper
  1 c coarsely choped parsley
  1/2 c coarsely chopped green onions
  1 tbsp finely chopped garlic
  2 12 c freshly cooked white rice
  1 Tbsp dried sage leaves
  2 1/2 tsp cayenne
  1/2 tsp freshly ground black pepper

Place the sausage casing in a bowl.  Pour in enough warm water to cover
it and soak for 2 - 3 hours, until it is soft and pliable.

Meanwhile, put the pork in a heavy 4-5 quart casserole and add enough
water to cover it by 1 inch.

Bring to a boil over high heat and skim off the foam and scum that rise
to the surface. Add 2 c of onion, the bayleaf, peppercorns and 1 tsp
salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours.

With a slotted spoon, transfer the chunks of pork to a plate. Put the
pork, the remaining 2 c of onions, the green pepper,parsley, green
onions and garlic through the medium blade of a food grinder and place
the mixture in a deep bowl.  Add the rice,sage, cayenne and black pepper
and the remaining 4 tsp of salt. Knead vigourously with both hands, then
beat with a wooden spoon until the mixture is smooth and fluffy.  Taste
for seasoning.

To make each sausage, tie a knot 3 inches from one end of a length of
the casing.  Fit the open end over the funnel (or "horn") on the sausage
making attachment of a meat grinder.  Then ease the rest of the casing
onto the funnel, squeezing it up like the folds of an accordion.

Spoon the meat mixture into the mouth of the grinder and, with a wooden
pestle, push it through into the casing.  As you fill it,the casing will
inflate and gradually ease away from the funnel in a ropelike coil.
Fill  the casing to within an inch or so of the funnel end but do not
try to stuff it too tightly, or it may burst. Slip the casing off the
funnel and knot the open end.  You may cook the sausages immediately or
refrigerate them safely for five or six days.

Before cooking a sausage, prick the casing in five or six places with a
skewer or the point of a small sharp knife.  Melt 2 Tbsp of butter with
1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat.  When
the foam begins to subside, place the sausage in the skillet, coiling it
in concentric circles. Turning the sausage with tongs, cook uncovered
for about 10 minutes, or until it is brown on both sides.
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Fidonet:  Ted Taylor 1:109/104.4214
Internet: [e-mail]