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
- 1 pound pork shoulder diced
- 1/2 pound pork liver diced
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup cooked rice
- 1/4 cup chopped parsley
- 4 feet sausage casing (available at most butcher shops)
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 220kcal (11%)Carbohydrates: 11g (4%)Protein: 27g (54%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 217mg (72%)Sodium: 687mg (30%)Potassium: 473mg (14%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 12701IU (254%)Vitamin C: 23mg (28%)Calcium: 33mg (3%)Iron: 14mg (78%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
