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Boudin
Boudin
Boudin is a type of sausage that originated in France, typically made with pork meat, liver, heart, and other ingredients such as onions, garlic, and various spices. It is often stuffed into a casing and then cooked before being served. Boudin can vary in flavor and texture depending on the region where it is made. It is a popular dish in Cajun and Creole cuisine in Louisiana as well.
Ingredients
Method
- In a large mixing bowl, combine the diced pork shoulder, pork liver, chopped onion, minced garlic, salt, black pepper, and cayenne pepper. Mix well to combine all the ingredients.
- Pass the mixture through a meat grinder or food processor to create a coarse mixture.
- Add the cooked rice and chopped parsley to the meat mixture and mix until well combined.
- Rinse the sausage casing thoroughly under cold water and stuff the meat mixture into the casing, tying off the ends securely.
- Place the boudin sausages in a large pot of simmering water and poach for about 30 minutes.
- Once cooked, remove the boudin from the water and let cool slightly before serving.
- Enjoy!
Nutrition
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