Boudin

Ingredients

• 1 lb lean pork
• 1 lb fresh pork fat
• 1 C heavy cream
• 1 C onion, chopped
• 5 tbs fresh parsley, minced
• 1 tbs garlic, minced
• ½ C green onion tops
• ½ C water
• 1 lb white poultry meat
• 3 C cooked rice
• ½ tsp sage
• 4 tsp salt
• ½ tsp black pepper
• 1 tsp cayenne
• ¼ tsp ground bay leaf
• ¼ tsp thyme
• dash mace
• pinch allspice
• ¼ C water
• 1½ yd small sausage casing

Directions

1. Cook Base: Cut pork and fat into small pieces. Add to a heavy 5-6 qt saucepan with cream, onion, parsley, garlic, green onion tops, and seasonings. Add ½ cup water and bring to a boil.
2. Simmer: Reduce heat to low and cook about 10 minutes, stirring frequently. Remove from heat.
3. Add Poultry & Rice: Dice poultry and add to the pot along with cooked rice. Mix thoroughly, drain in a colander, and let cool about 10 minutes.
4. Stuff (Optional): Cut casings into 20" lengths and stuff using a coarse grinder plate.
5. Cook Boudin: Place boudin in a heavy skillet, curling to fit. Add ¼ cup water, cover, and cook very gently over low heat about 20 minutes until piping hot.
6. Turn & Scrape: Turn boudin several times, scraping the pan to prevent sticking; add a little water if needed. Move torn casing pieces aside as they split.
7. Serve: Spoon the semi-liquid filling onto heated plates. Allow about ½ lb per person.