Home to TheSpicySausage

Boudin Blanc

3-lbs boneless pork butt or shoulder, in large chunks
1-lb pork liver
3-cups raw long grain rice
4-medium yellow onions, quartered
2-bunches green onions, chopped
1-tbsp garlic, finely minced
4-tbsp parsley, finely chopped
2-tbsp salt
1-tbsp cayenne pepper
2-tsp freshly ground black pepper
2-tsp white pepper

Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil
Reduce heat, skim and simmer until tender, about 1 hour
Cook the rice
Remove the cooked pork and liver and let cool
Discard the stocks
Put the pork, liver and onions through a meat grinder with a coarse grind
Transfer the mixture to a large bowl and mix in the green onions, garlic, parsley, cooked rice and seasonings
Stuff into sausage casings




blog counter