Boudin (Festival)

1. 1

   Place water, boneless pork, and pork liver in a 2-quart saucepan.

2. 2

   Bring mixture to a boil over high heat.

3. 3

   Reduce to a medium heat setting and simmer until pork is tender.

4. 4

   Remove pork and liver from stock.

5. 5

   Grind pork and liver (use food processor, if desired).

6. 6

   Add onion, green onion, and other seasonings to stock.

7. 7

   Cook until onions are tender.

8. 8

   Add ground meat to vegetable-stock mixture.

9. 9

   Cook until most of the water has evaporated.

10. 10

    Stir in cooked rice.

11. 11

    Adjust seasonings, if desired.

12. 12

    Stuff rice-meat mixture into sausage casings.

13. 13

    Prick casings 3 to 4 times each to prevent bursting during cooking.

14. 14

    Cook boudin in simmering water for 12 minutes.

15. 15

    Remove from water and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.