You may also like
Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 3 c. Water
- 1/2 lb Boneless pork, cubed
- 1/8 lb Pork liver
- 1/2 c. Onion, minced
- 1/4 c. Green onion, minced
- 1 tsp Parsley flakes
- 1 tsp Celery flakes
- 3/4 tsp Salt
- 1/2 tsp Black pepper
- 3/4 tsp Red pepper
- 3/4 c. Cooked rice Sausage casing
Method
- Place water, boneless pork, and pork liver in a 2-qt saucepan.
- Bring mix to a boil over high heat.
- Reduce to a medium heat setting and simmer till pork is tender.
- Remove pork and liver from stock.
- Grind pork and liver (use food processor, if you like).
- Add in onion, green onion, and other seasonings to stock.
- Cook till onions are tender.
- Add in grnd meat to vegetable-stock mix.
- Cook till most of the water has evaporated.
- Stir in cooked rice.
- Adjust seasonings, if you like.
- Stuff rice-meat mix into sausage casings.
- Prick casings 3-4 times each to prevent bursting during cooking.
- Cook boudin in simmering water for 12 min.
- Remove from water and serve.
