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Boudin is the French term fo the blood sausage, or 'pudding', made with the blood of the pig.
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Boudin blanc is a white sausage made with pork but no blood.
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This Louisiana version adds rice and is even whiter.
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Makes 3 sausages, each about 30 inches long.
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Place the sausage casing in a bowl.
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Pour in enough warm water to cover it and soak for 2 to 3 hours, until it is soft and pliable.
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Meanwhile, put the pork in a heavy 4 to 5 quart casserole and add enough water to cover it by 1 inch.
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Bring to a boil over high heat and skim off the foam and scum that rise to the surface.
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Add 2 cups of onion, the bayleaf, peppercorns and 1 teaspoon salt.
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Reduce heat to low and simmer, partially covered, for 1 1/2 hours.
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With a slotted spoon, transfer the chunks of pork to a plate.
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Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl.
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Add the rice, sage, cayenne and black pepper and the remaining 4 teaspoon of salt.
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Knead vigourously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy.
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Taste for seasoning.
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To make each sausage, tie a knot 3 inches from one end of a length of the casing.
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Fit the open end over the funnel (or 'horn') on the sausage making attachment of a meat grinder.
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Then ease the rest of the casing onto the funnel, squeezing it up like the folds of an accordion.
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Spoon the meat mixture into the mouth of the grinder and, with a wooden pestle, push it through into the casing.
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As you fill it, the casing will inflate and gradually ease away from the funnel in a ropelike coil.
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Fill the casing to within an inch or so fo the funnel end but do not try to stuff it too tightly, or it may burst.
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Slip the casing off the funnel and knot the open end.
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You may cook the sausages immediately or refrigerate them safely for five or six days.
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Before cooking a sausage, prick the cawsing in five or six places with a skewer or the point of a small sharp knife.
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Melt 2 tablespoon of butter with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat.
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When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles.
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Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides.
