Pork Boudan - Pork Boudin

  1. Place all but rice and casing into a pot.
  2. Cover with water and boil 1 to 2 hours or until tender.
  3. Remove ingredients from broth and cook until reduced by half.
  4. Remove bones and excess fat from head, feet and pork butt.
  5. Grind entire mixture.
  6. Season with salt, black pepper and cayenne pepper.
  7. (This is a highly seasoned dish)
  8. Mix with cooked rice, stirring as little as possible to prevent rice from breaking.
  9. If too dry add some of the broth.
  10. Fill the sausage casing using a funnel or sausage stuffer, tying ends.
  11. Simmer boudin in the broth for 15 minutes.

hogs head, pork, onions, stalks celery, geen bell pepper, pork butt, feet, salt, rice

Taken from online-cookbook.com/goto/cook/rpage/000779 (may not work)

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