Boudin Recipe

• 1 x Hog's head, cut into pcs with eyes, ears and snout removed
• 1 1/2 lb Pork liver
• 2 x Onions, cut into chunks
• 2 stalk celery
• 1 lrg Bell pepper, cut into chunks
• 4 x -(up to)
• 6 lb Pork butt, cut into chunks
• 6 x Pigs feet Salt, black pepper, and Cayenne to taste
• 3 lb Rice, cooked
• 1 x Hank of sausage casing

1. Yield= 15 - 20 lbs.
2. Place all ingredients except rice and sausage casing into a large pot; cover with water and boil one to two hrs or possibly till meat is tender.
3. Remove ingredients from broth and continue to cook broth till reduced by half.
4. Remove all bones and excess fat from head, feet and pork butt and grind entire mix in food processor or possibly grinder.
5. Season with salt, black pepper, and cayenne pepper.
6. (This dish is a highly seasoned dish.)
7. Mix with cooked rice, stirring the mix as little as possible to prevent rice from breaking.
8. If too dry, add in some of the broth.
9. Fill the sausage casing using a funel or possibly sausage stuffer, tying the ends.
10. Simmer boudin in broth for 15 min.

onions, celery, bell pepper, pork butt, feet salt, rice, sausage casing

Taken from cookeatshare.com/recipes/boudin-89322 (may not work)