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Pork Boudan - Pork Boudin
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Recipe Information
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.

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