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Cajun Boudin Sausage

 
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Old CooT
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Joined: 09 Aug 2006
Posts: 123
Location: Pearl River, Louisiana

PostPosted: Thu Sep 07, 2006 10:56 am    Post subject: Cajun Boudin Sausage Reply with quote

Cajun Boudin Sausage

2 1/2 pounds pork butt, cut into 1-inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Thu Sep 07, 2006 11:25 am    Post subject: Reply with quote

Coot, how long can we keep the sausages? Can we freeze them?

Btw, the green onion tops are the same as spring onions/scallions?
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Old CooT
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Joined: 09 Aug 2006
Posts: 123
Location: Pearl River, Louisiana

PostPosted: Thu Sep 07, 2006 11:42 am    Post subject: Reply with quote

The best way to keep boudin is to freeze it,


Green onions and spring onions are the same.,

Another thing,.. the recipe really doesn;t tell how to serve, what i do is preheat the oven to about 300-350*F and bake for about 20-25 minutes. til the skin is dry and firm.

You can also microwave it by the link, but I would cut slots in it so it can expand,

Cut it out of the skin and serve it with saltine crackers or similar this is a great snack anytime.

I got some here... I got to do the photo op thing as I get time.
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Alannia
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Location: Petaling Jaya, Malaysia

PostPosted: Thu Sep 07, 2006 5:52 pm    Post subject: Reply with quote

Thanks, CooT. Mmm...can't wait to try. My list is getting longer & longer *wail*
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Old CooT
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Joined: 09 Aug 2006
Posts: 123
Location: Pearl River, Louisiana

PostPosted: Fri Sep 08, 2006 5:39 am    Post subject: Reply with quote

Here's the Boudin Pics

The first is a link cut in half,,in it's fresh made state




And the 2nd pic is fresh out the oven and ready to eat.


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