Boudin blanc (white boudin)
3 pounds boneless pork butt or shoulder, in large chunks
1 pound pork liver
3 cups raw long grain rice
4 medium yellow onions, quartered
2 bunches green onions, chopped
1 tablespoon garlic, finely minced
4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
Place the pork and pork liver in separate saucepans, cover with
water, then bring to a boil. Reduce heat, skim and simmer until
tender, about 1 hour. Cook the rice.
Remove the cooked pork and liver and let cool. Discard the liver
stock. Reserve 1 pint of the pork stock and discard the rest. Put
the pork, liver and onions through a meat grinder with a medium
disc, or grind it coarse in a food processor. Transfer the mixture
to a large bowl and mix in the green onions, garlic, parsley, salt,
peppers and cooked rice. Adjust seasonings.
For traditional boudin, stuff into sausage casings. Boudin links
are generally about a foot long. You can also serve it out of the
casing as a rice dressing.
To heat and serve boudin, place in a 350 oven for 10-15 minutes,
until the boudin is heated through and the skin is crackly. Serve
hot, with crackers and beer.