CajunTinMan
Registered User
10 pounds pork roast
2 bell pepper whole
3 bunches green onion chopped fine
1 tsp white pepper
1 1/2 tbsp black pepper
9 3/4 cup cooked rice
3 medium onions whole and 5 shallots
1 onion
1 bunch fresh parsley
2 tbsp salt
5 tbsp cayenne
1 package of casing
In a large stock pot with enough water to cover the entire contents of pot, boil together the pork, 5 shallots, 3 onions, and 2 bell peppers until meat separates from the bone. Remove roast from water and then remove fat from meat. Reserve stock.
With a meat grinder, grind together the meat with the boiled onion, shallots and peppers. Also grind in a raw whole onion. Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.
Add rice to the mixture and keep the consistency "wet" but not to wet. Stuff the boudin mixture into the (washed)casing, make boudin balls or eat as a rice dressing. Boudin goes so well with cracklins.
Because there is a substantial amount of boudin, most of it will be frozen. To serve, thaw boudin. Heat water to boiling; place boudin in water and boil for 10 minutes. Remove and serve. Or if making boudin balls roll in a small amount of bread crumbs before freezing. To serve, thaw and deep fat fry until golden brown.
2 bell pepper whole
3 bunches green onion chopped fine
1 tsp white pepper
1 1/2 tbsp black pepper
9 3/4 cup cooked rice
3 medium onions whole and 5 shallots
1 onion
1 bunch fresh parsley
2 tbsp salt
5 tbsp cayenne
1 package of casing
In a large stock pot with enough water to cover the entire contents of pot, boil together the pork, 5 shallots, 3 onions, and 2 bell peppers until meat separates from the bone. Remove roast from water and then remove fat from meat. Reserve stock.
With a meat grinder, grind together the meat with the boiled onion, shallots and peppers. Also grind in a raw whole onion. Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.
Add rice to the mixture and keep the consistency "wet" but not to wet. Stuff the boudin mixture into the (washed)casing, make boudin balls or eat as a rice dressing. Boudin goes so well with cracklins.
Because there is a substantial amount of boudin, most of it will be frozen. To serve, thaw boudin. Heat water to boiling; place boudin in water and boil for 10 minutes. Remove and serve. Or if making boudin balls roll in a small amount of bread crumbs before freezing. To serve, thaw and deep fat fry until golden brown.
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