COMMENT:
This recipe originated at Veillon's Meat Market in Sorrento Louisiana.
I could never decide if this recipe was my all-time favorite, but
it was definitely number 1 or 2. The interesting thing about this
recipe is that the boudin is put together raw then stuffed into
the casing and steamed, creating a wonderful flavor and crispy skin.
INGREDIENTS:
- 22 pounds Boston butt, cubed
- 7 pounds pork liver
- 2 pounds green onions
- 2 pounds parsley
- 1 pound salt
- 3 tbsps cayenne pepper
- 2 tbsps black pepper
- 12 pounds cooked rice
- 10 pounds water
- 2 cups pimentos, chopped
- 32-35mm hog casing for 50 pounds of meat, approximately 133
feet
METHOD:
In a large pan, combine meat, liver, green onions and parsley. Run
the ingredients through the fine plate of a meat grinder, alternating
each of the ingredients. When ground, add salt, peppers, rice, water
and pimentos. The mixture will be very moist and a bit messy to
the novice cook, but have no fear. This is exactly what it is supposed
to look like. Using the sausage stuffing attachment or a hand stuffer,
stuff the mixture into 32-35 mm natural hog casing. You may wish
to tie the links off into 6-inch sections. Place 2 inches of water
in the bottom of a steamer or a large rice cooker and steam the
boudin for approximately 1 hour, covered. |
