Boudin Sausage

Description

A Cajun boudin sausage recipe

• Contributed by SF&SC Y-Group

Ingredients

• 2 pounds pork meat, about 30% fat
• 1½ pounds pork liver
• 2 tsp salt
• 2 tsp black pepper
• 1 large onion cut up
• 3 bunches green onions cut up, divided
• 12 cups cooked rice
• 1 tablespoon chopped parsley, divided
• a lot of sausage casing

Directions

1. Cook meat, liver, salt, and pepper in water to cover until meat falls apart.
2. Remove meat and reserve some of broth.
3. While still warm, grind meat, onion, green onions, and parsley, saving about ½ cup of green onions and parsley mixture.
4. Mix the ground meat mixture with the ½ cup green onion and remaining parsley, rice and enough broth to make a moist dressing.
5. Stuff the dressing into sausage casing using a sausage stuffer.
6. May be refrigerated, may be frozen.
7. Prepare for eating by steaming.