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Boudin blanc (or "white boudin") is a wonderful Cajun sausage stuffed with pork and rice. If you've ever driven through southwest Louisiana and seen signs everywhere, from grocery stores to gas stations, that say "HOT BOUDIN", this is it. Boudin rouge, or "red boudin", is a blood sausage, by the way.
* 3 pounds boneless pork butt or shoulder, in large chunks
* 1 pound pork liver
* 3 cups raw long grain rice
* 4 medium yellow onions, quartered
* 2 bunches green onions, chopped
* 1 tablespoon garlic, finely minced
* 4 tablespoons parsley, finely chopped
* 2 tablespoons salt
* 1 tablespoon cayenne pepper
* 2 teaspoons freshly ground black pepper
* 2 teaspoons white pepper
Place the pork and pork liver in separate saucepans, cover with
water, then bring to a boil. Reduce heat, skim and simmer until tender,
about 1 hour. Cook the rice.
Remove the cooked pork and liver and let cool. Discard the liver
stock. Reserve 1 pint of the pork stock and discard the rest. Put the
pork, liver and onions through a meat grinder with a medium disc, or
grind it coarse in a food processor. Transfer the mixture to a large
bowl and mix in the green onions, garlic, parsley, salt, peppers and
cooked rice. Adjust seasonings.
For traditional boudin, stuff into sausage casings. Boudin links are
generally about a foot long. You can also serve it out of the casing as
a rice dressing.
To heat and serve boudin, place in a 350 oven for 10-15 minutes,
until the boudin is heated through and the skin is crackly. Serve hot,
with crackers and beer.
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