Boudin Blanc

Archive · 2008-11-04GMT09:11:080

Boudin Blanc - Recipe name: Boudin Blanc Recipe category: Rice What are your thoughts about this great dish? Recipe details: Ingredients3fthog sausage casing 3poundpork, lean boneless trimmed of excess fat and cut into 1 1/2 inch pieces 4cuponions, chopped large 1eachbay leaf, crumbled 6eachwhole black peppercorns 5teaspoonsalt 1cupgreen pepper, chopped coarsely 1cupchoped parsley 1tablespoongarlic, minced 2 1/2cupwhite rice, cooked fresh 1tablespoonsage leaves 1 pepper, freshly ground 12cupgreen onions, chopped coarsely 2 1/2teaspooncayenne pepper Directions: Boudin is the French term fo the blood sausage, or 'pudding', made with the blood of the pig. Boudin blanc is a white sausage made with pork but no blood. This Louisiana version adds rice and is even whiter. Makes 3 sausages, each about 30 inches long. Place the sausage casing in a bowl. Pour in enough warm water to cover it and soak for 2 - 3 hours, until it is soft and pliable. Meanwhile, put the pork in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rise to the surface. Add 2 cups of onion, the bayleaf, peppercorns and 1 tsp salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4 tsp of salt. Knead vigourously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning. To make each sausage, tie a knot 3 inches from one end of a length of the casing. Fit the open end over the funnel (or 'horn') on the sausage making attachment of a meat grinder. Then ease the rest of the casing onto the funnel, squeezing it up like the folds of an accordion. Spoon the meat mixture into the mouth of the grinder and, with a wooden pestle, push it through into the casing. As you fill it, the casing will inflate and gradually ease away from the funnel in a ropelike coil. Fill the casing to within an inch or so fo the funnel end but do not try to stuff it too tightly, or it may burst. Slip the casing off the funnel and knot the open end. You may cook the sausages immediately or refrigerate them safely for five or six days. Before cooking a sausage, prick the cawsing in five or six places with a skewer or the point of a small sharp knife. Melt 2 Tbsp of butter with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides. Your opinion: So now that you have tasted this fantastic recipe, what are your thoughts? Culture, Family, Travel & Consumer Reviews.

Post Date: 4th Nov, 2008 - 9:50am / Post ID: #

Boudin Blanc

Recipe name:
Boudin Blanc

Recipe Type Recipe category:
Rice

What are your thoughts about this great dish?

Recipe Ingredients Recipe details:

Ingredients
3	ft	hog sausage casing
3	pound	pork, lean boneless trimmed of excess fat and cut into 1 1/2 inch pieces
4	cup	onions, chopped large
1	each	bay leaf, crumbled
6	each	whole black peppercorns
5	teaspoon	salt
1	cup	green pepper, chopped coarsely
1	cup	choped parsley
1	tablespoon	garlic, minced
2 1/2	cup	white rice, cooked fresh
1	tablespoon	sage leaves
1		pepper, freshly ground
12	cup	green onions, chopped coarsely
2 1/2	teaspoon	cayenne pepper

Directions:
Boudin is the French term fo the blood sausage, or 'pudding', made with the blood of the pig. Boudin blanc is a white sausage made with pork but no blood. This Louisiana version adds rice and is even whiter. Makes 3 sausages, each about 30 inches long. Place the sausage casing in a bowl. Pour in enough warm water to cover it and soak for 2 - 3 hours, until it is soft and pliable. Meanwhile, put the pork in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rise to the surface. Add 2 cups of onion, the bayleaf, peppercorns and 1 tsp salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4 tsp of salt. Knead vigourously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning. To make each sausage, tie a knot 3 inches from one end of a length of the casing. Fit the open end over the funnel (or 'horn') on the sausage making attachment of a meat grinder. Then ease the rest of the casing onto the funnel, squeezing it up like the folds of an accordion. Spoon the meat mixture into the mouth of the grinder and, with a wooden pestle, push it through into the casing. As you fill it, the casing will inflate and gradually ease away from the funnel in a ropelike coil. Fill the casing to within an inch or so fo the funnel end but do not try to stuff it too tightly, or it may burst. Slip the casing off the funnel and knot the open end. You may cook the sausages immediately or refrigerate them safely for five or six days. Before cooking a sausage, prick the cawsing in five or six places with a skewer or the point of a small sharp knife. Melt 2 Tbsp of butter with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides.

Your opinion:
So now that you have tasted this fantastic recipe, what are your thoughts?

Boudin Blanc

Boudin Blanc - Culture, Family, Travel, Consumer Reviews - Posted: 4th Nov, 2008 - 9:50am

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Boudin Blanc