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Categories:Viewed: 63 - Published at: 6 years ago
Ingredients
- 1 hogs head, cut into pieces with eyes, ears and snout removed
- 1-1/2 lbs (.7 kg). of pork liver
- 2 onions, cut into chunks
- 2 stalks celery, cut into chunks
- 1 large geen bell pepper, cut into chunks
- 4 lbs (1.8 kg). or more pork butt, cut into chunks
- 6 pigs feet
- salt, black pepper and cayenne pepper to taste
- 3 lbs (1.4 kg). rice, cooked
- 1 hank sausage casing
Method
- Place all but rice and casing into a pot.
- Cover with water and boil 1 to 2 hours or until tender.
- Remove ingredients from broth and cook until reduced by half.
- Remove bones and excess fat from head, feet and pork butt.
- Grind entire mixture.
- Season with salt, black pepper and cayenne pepper.
- (This is a highly seasoned dish)
- Mix with cooked rice, stirring as little as possible to prevent rice from breaking.
- If too dry add some of the broth.
- Fill the sausage casing using a funnel or sausage stuffer, tying ends.
- Simmer boudin in the broth for 15 minutes.
