Pork Boudan

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Pork Boudan

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.

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.