- Chuck got it from an old book published in Layfayette,LA
Serves/Makes:15 to 20 lbs.
- 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
- 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.
- 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.