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Boudin

1-1/2 yards small sausage casing
1 pound lean, fresh pork
1 pound fresh pork fat
1 cup heavy cream
1 cup finely chopped onion
5 tablespoons finely minced fresh parsley
1 tablespoon finely minced garlic
1/3 cup thinly sliced green onion tops
1/3 cup water (approximately)
1 pound white poultry meat (leftover is fine)
3 cups cooked, long grain white rice
1/2 teaspoon sage
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon ground bay leaf
1/4 teaspoon ground thyme
1/8 teaspoon mace
Tiny pinch (1/16 teaspoon) allspice
1/4 cup water, more if necessary

Cut the pork and fat into small pieces and put them into a heavy,
5-6 quart saucepan along with the cream, onion, parsley, garlic,
green onion tops and seasonings. Add about 1/3 cup water. Cook over
high heat until the mixture begins to boil. Quickly reduce the heat
to low, and cook for about 10 minutes, stirring frequently. Remove
from heat.

Cut up the poultry meat and add it to the contents of the saucepan,
along with the cooked rice. Mix thoroughly, drain in a colander
and let cool for about 10 minutes. Meanwhile, cut the sausage
casings into 20-inch lengths, then stuff using the coarse blade of
a meat grinder.

To cook, place the boudin in a medium heavy skillet or saute pan.
Curl it around to fit. Turn the heat to low, add about 1/4 cup
water and cook very slowly over low heat for about 20 minutes,
until piping hot. Turn the boudin over several times and stir
frequently, scraping the bottom of the skillet to prevent sticking.

Add a few tablespoons of water, if necessary. As the casing breaks
open, move the torn pieces to the side of the pan. To serve, spoon
the semi-liquid mixture onto heated plates. Allow about 1/2 pound
boudin per person

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