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Boudin Blanc
Makes 3 sausages, each about 30 inches long.

3 3-ft lengths hog sausage casing
3 lb boneless lean pork
4 c coarsely chopped onions
1 md bay leaf, crumbled
6 whole black peppercorns
5 ts salt
1 c green pepper, coarse chop
1 c parsley, coarse chop
1/2 c green onions, coarse chop
1 tb finely chopped garlic
2 1/2 c freshly cooked white rice
1 tb dried sage leaves
2 1/2 ts cayenne
1/2 ts fresh ground black pepper

Trim off excess fat from pork and cut into 1 1/2 inch chunks

Place the sausage casing in a bowl. Pour in enough warm water to
cover it and soak for 2 - 3 hours, until it is soft and pliable.

Meanwhile, put the pork in a heavy 4-5 quart casserole and add
enough water to cover it by 1 inch. Bring to a boil over high heat
and skim off the foam and scum that rise to the surface. Add 2
cups of onion, the bayleaf, peppercorns and 1 tsp salt. Reduce
heat to low and simmer, partially covered, for 1 1/2 hours.

With a slotted spoon, transfer the chunks of pork to a plate. Put
the pork, the remaining 2 cups of onions, the green pepper, parsley,
green onions and garlic through the medium blade of a food grinder
and place the mixture in a deep bowl. Add the rice, sage, cayenne
and black pepper and the remaining 4 tsp of salt. Knead vigourously
with both hands, then beat with a wooden spoon until the mixture
is smooth and fluffy. Taste for seasoning.

To make each sausage, tie a knot 3 inches from one end of a length
of the casing. Fit the open end over the funnel (or "horn") on
the sausage making attachment of a meat grinder. Then ease the
rest of the casing onto the funnel, squeezing it up like the folds
of an accordion.

Spoon the meat mixture into the mouth of the grinder and, with a
wooden pestle, push it through into the casing. As you fill it,
the casing will inflate and gradually ease away from the funnel in
a ropelike coil. Fill the casing to within an inch or so fo the
funnel end but do not try to stuff it too tightly, or it may burst.
Slip the casing off the funnel and knot the open end. You may cook
the sausages immediately or refrigerate them safely for five or
six days.

Before cooking a sausage, prick the cawsing in five or six places
with a skewer or the point of a small sharp knife. Melt 2 Tbsp of
butter with 1 Tblsp of oil in a heavy 12 inch skillet set over
moderate heat. When the foam begins to subside, place the sausage
in the skillet, coiling it in concentric circles. Turning the
sausage with tongs, cook uncovered for about 10 minutes, or until
it is brown on both sides.

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