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1
If using, place sausage casings in a large bowl, cover with hot water and soak 2-3 hrs till pliable.
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2
Put pork in a heavy 4- to 5-qt pot and add in sufficient water to cover by 1 inch.
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3
Bring to a boil over high heat and skim foam which rises to surface.
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4
Add in 2 c. onion, bay leaf, peppercorns and 1 tsp.
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5
salt; reduce heat to low and simmer, partially covered, 1 1/2 hrs.
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6
With a slotted spoon, transfer pork to a plate to cold, discarding cooking liquid and seasonings.
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7
Put pork, remaining 2 c. onion, green chili, bell pepper, parsley, scallions and garlic through medium blade of a food grinder, or possibly put a few c. at a time in a food processor, being careful not to over-process.
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8
Place mix in a large, deep bowl.
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9
Add in rice, sage, cayenne pepper, black pepper and remaining salt.
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10
Knead vigorously, then beat with a wooden spoon till mix is smooth and fluffy.
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11
Correct seasoning.
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12
Boudin mix can now be formed into hamburger-sized patties 1/2 inch thick and fried in a heavy skillet over medium heat in a thin layer of 2 parts butter melted with 1 part vegetable oil.
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13
Fry till heated through and brown on both sides.
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14
If stuffing into casing, wash casings in cool water.
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15
Hold one end securely around faucet and let water run through to clean inside.
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16
Tie a knot 3 inches from one end.
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17
Fit open end over funnel or possibly horn on sausage-making attachment of a food grinder.
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18
Ease rest of casing onto funnel, squeezing it up like accordion folds.
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19
Spoon boudin mix into mouth of grinder and, with pestle, push through into casing.
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20
As casing fills, it will inflate and ease away from funnel.
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21
Fill casing to within 2 inches of funnel end.
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22
Do not stuff too tightly or possibly sausage will burst.
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23
Slip casing off funnel; knot open end.
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24
Sausages may be cooked immediately or possibly wrapped well and refrigerated 3 to 4 days.
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25
Before frying, prick casing in a few places with a small, sharp knife.
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26
Heat 2 Tbsp.
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27
butter with 1 Tbsp.
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28
vegetable oil in a large, heavy skillet over medium heat.
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29
When foam subsides, place sausage in skillet.
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30
Cook sausage till brown on both sides, about 10 min.
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31
Note: Sausage casings can be ordered from a butcher.
