Boudin Blanc (Sausage Making) Recipe

• 3 x 3ft hog sausage casing
• 3 lb Boneless lean pork
• 4 c. Coarsely minced onions
• 1 med Bay leaf, crumbled
• 6 whl black peppercorns
• 5 tsp Salt
• 1 c. Green pepper, coarse chop
• 1 c. Parsley, coarse chop
• 1/2 c. Green onions, coarse chop
• 1 Tbsp. Finely minced garlic
• 2 1/2 c. Freshly cooked white rice
• 1 Tbsp. Dry sage leaves
• 2 1/2 tsp Cayenne
• 1/2 tsp Fresh grnd black pepper

1. Boudin is the French term fo the blood sausage, or possibly "pudding," made with the blood of the pig.
2. Boudin blanc is a white sausage made with pork but no blood.
3. This Louisiana version adds rice and is even whiter.
4. Makes 3 sausages, each about 30 inches long.
5. Trim off excess fat from pork and cut into 1 1/2 inch chunks
6. Place the sausage casing in a bowl.
7. Pour in sufficient hot water to cover it and soak for 2 - 3 hrs, till it is soft and pliable.
8. Meanwhile, put the pork in a heavy 4-5 qt casserole and add in sufficient water to cover it by 1 inch.
9. Bring to a boil over high heat and skim off the foam and scum which rise to the surface.
10. Add in 2 c. of onion, the bayleaf, peppercorns and 1 tsp salt.
11. Reduce heat to low and simmer, partially covered, for 1 1/2 hrs.
12. With a slotted spoon, transfer the chunks of pork to a plate.
13. 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 mix in a deep bowl.
14. Add in the rice, sage, cayenne and black pepper and the remaining 4 tsp of salt.
15. Knead vigourously with both hands, then beat with a wooden spoon till the mix is smooth and fluffy.
16. Taste for seasoning.
17. To make each sausage, tie a knot 3 inches from one end of a length of the casing.
18. Fit the open end over the funnel (or possibly "horn") on the sausage making attachment of a meat grinder.
19. Then ease the rest of the casing onto the funnel, squeezing it up like the folds of an accordion.
20. Spoon the meat mix into the mouth of the grinder and, with a wooden pestle, push it through into the casing.
21. As you fill it, the casing will inflate and gradually ease away from the funnel in a ropelike coil.
22. Fill the casing to within an inch or possibly so fo the funnel end but don't try to stuff it too tightly, or possibly it may burst.
23. Slip the casing off the funnel and knot the open end.
24. You may cook the sausages immediately or possibly chill them safely for five or possibly six days.
25. Before cooking a sausage, prick the cawsing in five or possibly six places with a skewer or possibly the point of a small sharp knife.
26. Heat 2 Tbsp of butter with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat.
27. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles.
28. Turning the sausage with tongs, cook uncovered for about 10 min, or possibly till it is brown on both sides.
29. -=PAM=-

sausage casing, lean pork, onions, bay leaf, salt, green pepper, parsley, green onions, garlic, freshly cooked white rice, sage, cayenne, fresh grnd black pepper

Taken from cookeatshare.com/recipes/boudin-blanc-sausage-making-89330 (may not work)