Source:

Chuck got it from an old book published in Layfayette,LA

Serves/Makes:15 to 20 lbs.

Ingredients

• 1 hogs head, cut into pieces with eyes, ears and snout removed
• 1-1/2 lbs (.7 kg). of pork liver
• 2 onions, cut into chunks
• 2 stalks celery, cut into chunks
• 1 large geen bell pepper, cut into chunks
• 4 lbs (1.8 kg). or more pork butt, cut into chunks
• 6 pigs feet
• salt, black pepper and cayenne pepper to taste
• 3 lbs (1.4 kg). rice, cooked
• 1 hank sausage casing

Preparation

• Place all but rice and casing into a pot.
• Cover with water and boil 1 to 2 hours or until tender.
• Remove ingredients from broth and cook until reduced by half.
• Remove bones and excess fat from head, feet and pork butt.
• Grind entire mixture.
• Season with salt, black pepper and cayenne pepper.
• (This is a highly seasoned dish)
• Mix with cooked rice, stirring as little as possible to prevent rice from breaking. If too dry add some of the broth.
• Fill the sausage casing using a funnel or sausage stuffer, tying ends.
• Simmer boudin in the broth for 15 minutes.

Comments

I know the request was spelled boudan but also think it was misspelled. I'm a retired carpenter that enjoys eating, cooking, baking, looking up recipes for others AND COMPUTERS.