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Ingredientes
- 1 1/2 x Yards small sausage casing
- 1 lb Lean, fresh pork
- 1 lb Fresh pork fat
- 1 c. Heavy cream
- 1 c. Finely minced onion
- 5 Tbsp. Finely chopped fresh parsley
- 1 Tbsp. Finely chopped garlic
- 1/3 c. Thinly sliced green onion tops
- 1/3 c. Water, (approximately)
- 1 lb White poultry meat, (leftover is fine)
- 3 c. Cooked, long grain white rice
- 1/2 tsp Sage
- 4 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 1 tsp Cayenne pepper
- 1/4 tsp Grnd bay leaf
- 1/4 tsp Grnd thyme
- 1/8 tsp Mace Tiny healthy pinch, (1/16 tsp.) allspice
- 1/4 c. Water, more if necessary
Direcciones
- Cut the pork and fat into small pcs and put them into a heavy, 5-6 qt saucepan along with the cream, onion, parsley, garlic, green onion tops and seasonings. Add in about 1/3 c. water. Cook over high heat till the mix begins to boil. Quickly reduce the heat to low, and cook for about 10 min, stirring frequently. Remove from heat.
- Cut up the poultry meat and add in it to the contents of the saucepan, along with the cooked rice. Mix thoroughly, drain in a colander and let cold for about 10 min. 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 possibly saute/fry pan. Curl it around to fit. Turn the heat to low, add in about 1/4 c. water and cook very slowly over low heat for about 20 min, till piping warm. Turn the boudin over several times and stir frequently, scraping the bottom of the skillet to prevent sticking.
- Add in a few Tbsp. of water, if necessary. As the casing breaks open, move the torn pcs to the side of the pan. To serve, spoon the semi-liquid mix onto heated plates. Allow about 1/2 lb. boudin per person.
