Boudin (Boudoin) with Pork Livers2002-05-13
- Course: Appetizers
- Yield : 6 servings
- Servings : 6 servings
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 55m
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Classic boudin with pork livers added.
- 5 lbs pork meat, chopped (pork butt roast is a good choice)
- 2 lbs pork livers
- 3 cups rice, steamed
- 4 onions, chopped
- 2 bunches green onion tops, chopped
- 3 tbsp parsley flakes
- 3 tbsp celery flakes
- 2 tsp salt or to taste
- 3 tsp black pepper and 1 tsp red pepper -more or less to taste
In a large saucepan or Magnalite roaster, combine the pork, liver, and enough water to cover the meat; approximately 8 cups water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork is tender, approximately 1 1/2 hours. Once meat has cooled, either de-bone, chop or grind as preferred (do not drain the liquid in the pan, you'll use it in the next step). Set the meat aside.
Cook onions until tender in the same water the meat was cooked in. (Some cooks will add one large chopped bell pepper and two chopped celery stalks to the onion mixture). cook until the vegetables are tender.
Add meat, remaining seasonings and the green onions and cook another 15-20 minutes until most of the water is gone. Add cooked rice, stir well. Add more seasoning, if needed.
Stuff mixture into casings and boil each boudin link in hot, but not boiling, water for 12 minutes to cook casing.