Boudin

1. 1

   Meat grinder

2. 2

   Grind the meats and pork fat together in a meat grinder.

3. 3

   Place the cream in a heavy saucepan and cook over very low heat until reduced by half.

4. 4

   Add all the spices and seasonings to the meat mixture and mix well.

5. 5

   Add the reduced cream, rice, onions, and egg yolks and mix again thoroughly.

6. 6

   In a large skillet over low heat, lightly simmer the boudin mixture for 10 minutes, stirring constantly.

7. 7

   Cool the mixture and stuff into lamb casings, or use the easy method that follows: Place 1/3 cup of the mixture on a 7-inch square of plastic wrap.

8. 8

   Roll up the boudin mixture to make a 3-inch long sausage.

9. 9

   Tie tightly with string at each end.

10. 10

    In a large pot of lightly boiling water, poach the boudin for 15 minutes.

11. 11

    Remove and chill thoroughly.

12. 12

    Remove the plastic wrap casings.

13. 13

    In a skillet, heat the butter over moderate heat and gently cook the boudin until brown.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.