Boudin is a type of homemade Cajun sausage deeply rooted in Louisianian cookery, and is made with a variety of meats, fillers and seasonings.
3 cups water
1 1/2 cups rice
1 1/2 pounds boneless pork roast
1/2 pound pork liver
6 green onions, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon liquid hot pepper sauce
- Place boneless pork roast and pork liver in separate saucepans, cover with water, and bring to a boil.
- Skim the surface, reduce the heat, and simmer for about 1 hour.
- Drain both the roast and the liver, reserving 1 cup of the liquid from the pork roast.
- Cook the rice in the 3 cups of water according to the package directions.
- While the rice is cooking, grind or chop the meat with a food processor, adding part of quartered onions during each batch. Be careful not to over-process. The meat mixture should still be in pieces, but not like pate.
- In a large bowl, mix the meat mixture and the reserved liquid with chopped green onions, salt, pepper, cayenne pepper, and liquid hot pepper sauce. Mix well with the prepared rice, heating until warm, about 5 minutes.
Makes 6 servings.