Ingredients: * 3 cups of water * 1 1/2 cups of white rice * 1 1/2 lbs. of pork roast (boneless) * 2 medium white onions * 1/2 lb. of pork liver or other liver * 7 green onions chopped up * 2 teaspoons of salt * 2 teaspoon of black pepper * 2 teaspoon of red pepper (or 2 if you want it good and spicy) * 1/2 small bottle of Tabasco "Habenerro"
Instructions: * Place the pork roast in a pot. Cover it with water, and bring it to a boil. Skim off the surface, lower the heat, and allow it to simmer for an hour. * Do the same thing for the liver, in a separate pot. * Drain both pots. Save 1 cup of the liquid from the roast pot. * Cook the rice in a rice cooker with the 3 cups of water, according to the directions on the package. * Use a food processor to chop up the meat. Add the onions as you go along. Don't over do this. You don't want to end up with a paste. * Place the 1 cup of liquid from the roast that you saved into a large bowl. Add all of the ingredients (including the rice and meat mixture) to this. Blend it together until it is consistent. * Stuff the mixture into sausage casings. * Enjoy your boudin!
Nice looking sausage and I talking about the Boudin. This forum has turned a little rough so I feel I need to explain everything. That Cajun food is great stuff although sometimes a bit rough on the arteries. Thanks for the images.
Nope, it has 2 1/2 cups of rice in it.. I made it Arcadia way. More meat.. I have a cajun cook that helps me out from Kaplan. You want the recipe? Yall can go to Tony's or Jerry Lee's. I have to resort to making it until you drive over here and bring me some....