Chef Donald Link'S Boudin, The Acadian Staple Recipe

Name: Chef Donald Link'S Boudin, The Acadian Staple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pork shoulder, boneless, cut in 1-inch cubes; 1/2 lb pork liver, cut in 1-inch cubes; 1 onion, chopped; 2 celery ribs, chopped; 1 poblano chile, chopped; 3 jalapenos, chopped; 6 garlic cloves, coarsely chopped; 4 tablespoons kosher salt; 1 tablespoon black pepper; 1 tablespoon white pepper; 1/2 teaspoon curing salt; 1 teaspoon cayenne; 1 teaspoon chili powder; 7 cups white rice, cooked; 1 cup parsley, fresh chopped; 1 cup scallion, chopped; 4 -6 feet sausage casings, rinsed (optional)

Servings: persons

2 lbs pork shoulder, boneless, cut in 1-inch cubes
1/2 lb pork liver, cut in 1-inch cubes
1 onion, chopped
2 celery ribs, chopped
1 poblano chile, chopped
3 jalapenos, chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne
1 teaspoon chili powder
7 cups white rice, cooked
1 cup parsley, fresh chopped
1 cup scallion, chopped
4 -6 feet sausage casings, rinsed (optional)

1
Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
2
Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.).
3
Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.).
4
At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
5
*Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.

2117

kcal

Calories

Fat

313

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lbs pork shoulder, boneless, cut in 1-inch cubes, 1/2 lb pork liver, cut in 1-inch cubes, 1 onion, chopped, 2 celery ribs, chopped, and more.

Yes, Chef Donald Link'S Boudin, The Acadian Staple falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef Donald Link'S Boudin, The Acadian Staple

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