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Ingredientes
- (Creole pork sausage) Serves 12
- 3 x (3-foot lengths) pork sausage casings, optional (see Note)
- 3 lb boneless, lean pork, trimmed of excess fat and cut into 1 1/2 inch chunks
- 4 c. coarsely minced onions
- 1 med bay leaf, crumbled
- 6 whl black peppercorns
- 5 tsp salt
- 1/2 c. coarsely minced mild green chili pepper, such as Anaheim
- 1/2 c. coarsely minced green bell pepper
- 1 c. coarsely minced Italian parsley
- 1/2 c. coarsely minced scallions
- 1 1/2 Tbsp. chopped garlic
- 2 1/2 c. freshly cooked white, long-grain rice
- 1 Tbsp. dry sage leaves
- 2 1/2 tsp grnd cayenne pepper
- 1/2 tsp freshly grnd black pepper
Direcciones
- If using, place sausage casings in a large bowl, cover with hot water and soak 2-3 hrs till pliable.
- Put pork in a heavy 4- to 5-qt pot and add in sufficient water to cover by 1 inch. Bring to a boil over high heat and skim foam which rises to surface. Add in 2 c. onion, bay leaf, peppercorns and 1 tsp. salt; reduce heat to low and simmer, partially covered, 1 1/2 hrs.
- With a slotted spoon, transfer pork to a plate to cold, discarding cooking liquid and seasonings. Put pork, remaining 2 c. onion, green chili, bell pepper, parsley, scallions and garlic through medium blade of a food grinder, or possibly put a few c. at a time in a food processor, being careful not to over-process.
- Place mix in a large, deep bowl. Add in rice, sage, cayenne pepper, black pepper and remaining salt. Knead vigorously, then beat with a wooden spoon till mix is smooth and fluffy. Correct seasoning.
- Boudin mix can now be formed into hamburger-sized patties 1/2 inch thick and fried in a heavy skillet over medium heat in a thin layer of 2 parts butter melted with 1 part vegetable oil. Fry till heated through and brown on both sides.
- If stuffing into casing, wash casings in cool water. Hold one end securely around faucet and let water run through to clean inside. Tie a knot 3 inches from one end. Fit open end over funnel or possibly horn on sausage-making attachment of a food grinder. Ease rest of casing onto funnel, squeezing it up like accordion folds.
- Spoon boudin mix into mouth of grinder and, with pestle, push through into casing. As casing fills, it will inflate and ease away from funnel. Fill casing to within 2 inches of funnel end. Do not stuff too tightly or possibly sausage will burst. Slip casing off funnel; knot open end. Sausages may be cooked immediately or possibly wrapped well and refrigerated 3 to 4 days.
- Before frying, prick casing in a few places with a small, sharp knife. Heat 2 Tbsp. butter with 1 Tbsp. vegetable oil in a large, heavy skillet over medium heat. When foam subsides, place sausage in skillet. Cook sausage till brown on both sides, about 10 min.
- Note: Sausage casings can be ordered from a butcher.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 163 | |
| Calories from Fat 54 | 33% |
| Total Fat 5.97g | 7% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1038mg | 43% |
| Potassium 511mg | 15% |
| Total Carbs 6.51g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.34g | 2% |
| Protein 20.27g | 32% |
