Creole Boudin

1. 1

   Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.

2. 2

   Grind the meats and cooked onion and garlic while they're still hot, you could also chop this by hand.

3. 3

   For the Rice:.

4. 4

   In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.

5. 5

   When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.

6. 6

   Stuff into prepared hog casings , or form into patties or balls for pan frying.

7. 7

   To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.

* Per serving · 4 servings · Values may vary.