Boudain Noir
- 2 lb pork butt
- 1/2 lb pork liver
- 1/2 lb bacon
- 1 bunch green onion tops
- 1/2 each bell pepper
- 4 clove garlic
- 1/2 cup parsley
- 2 tbsp red chili powder
- 1/2 cup fresh pork blood (Asian mkt. sells it here)
- 1 tbsp salt
- 2 cup cooked rice
- Put all your meats in the freezer, about 30 or 40 minutes.
- Helps to grind it.
- All other ingredients, minus the rice, go in the food processor.
- Blend until smooth.
- Grind your meats.
- Mix it all together.
- Refrigerate overnight stirring occasionally.
- Stuff them and enjoy!
- Note: Boudain is typically cooked before it's stuffed in the casing but I find this way more flavorful and my previous stuffer couldn't do it.
- Have to have the right tools for the job!
- a
pork butt, pork liver, bacon, green onion, bell pepper, clove garlic, parsley, red chili powder, fresh pork blood, salt, rice
Taken from cookpad.com/us/recipes/473945-boudain-noir (may not work)