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Boudin (Boudoin) with Pork LiversAppetizers & Beverages
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Submitted by Maw Maw
Kaplan, LA
on Monday, May 13, 2002
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| Makes: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 55 minutes |
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Another Louisiana Classic... BOUDIN! |
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| Ingredients |
| 5 pounds pork meat, chopped or ground |
2 pounds pork livers |
| 3 cups rice, steamed |
4 onions, chopped |
| 2 bunches green onion tops, chopped |
3 tbsp parsley flakes |
| 3 tbsp celery flakes |
salt to taste |
| black pepper to taste |
red pepper to taste |
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| | | Directions | | Cook meat until tender, debone, chop or grind as preferred. Cook onions in same juice until tender. Add green onions and other seasonings. Cook until done. Add meat, cook 15-20 minutes more. Cook until most of the water is gone. Add cooked rice, stir well. Add more seasoning, if needed. Stuff mixture into casings. Prick casings 3 or 4 times each to prevent bursting. Boil each boudin in hot, but not boiling, water for 12 minuts to cook casing. |
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