Andouille & Boudin Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
5 lbs: Pork stomach, maws
1/2 ounce: Black pepper,
1/2 lbs: Fresh garlic, minced
1/4 cup: MSG,
DIRECTIONS
10 lbs: Pork butt, cut into 1/2"
1/2 cup: Curing salt,
-cubes,
Sausage casing,
1 ounce: Cayenne pepper,
Directions:
Rinse pork stomach in salty water, cut open and remove all fat. Grind
coarsely in a food processor or food grinder. Mix all ingredients
together and stuff into casing using a funnel or sausage stuffer. If
a smoker is available, smoke at 120 degrees to 150 degrees for
approximately 4-6 hours.
Boudin
1 hogs head, cut into pieces 1 1/2 lb pork liver
2 onions, cut into chunks 2 stalks celery
1 lg bell pepper, cut into chunks 4-6 lb pork butt, cut into chunks
6 pigs feet Salt, pepper/cayenne pepper to
taste 3 lb rice, cooked 1 hank of sausage casing
Directions:
Place all ingredients except rice and sausage casing into a large pot.
Cover with water and boil 1 - 2 hours, until meat is tender. Remove
ingredients from broth and continue to cook broth until reduced by
half. Remove all bones and excess fat from head, feet and pork butt
and grind entire mixture in food processor or grinder. Season with
salt, black pepper and cayenne pepper. (This dish is highly
seasoned.) Mix with cooked rice, stirring the mixture as little as
possible to prevent rice from breaking. If too dry, add some of the
broth. Fill the sausage casing using a funnel or sausage stuffer,
tying the ends. Simmer boudin in broth for 15 minutes.
Submitted By FRED TOWNER On 12-23-95
Source from luhu.jp
coarsely in a food processor or food grinder. Mix all ingredients
together and stuff into casing using a funnel or sausage stuffer. If
a smoker is available, smoke at 120 degrees to 150 degrees for
approximately 4-6 hours.
Boudin
1 hogs head, cut into pieces 1 1/2 lb pork liver
2 onions, cut into chunks 2 stalks celery
1 lg bell pepper, cut into chunks 4-6 lb pork butt, cut into chunks
6 pigs feet Salt, pepper/cayenne pepper to
taste 3 lb rice, cooked 1 hank of sausage casing
Directions:
Place all ingredients except rice and sausage casing into a large pot.
Cover with water and boil 1 - 2 hours, until meat is tender. Remove
ingredients from broth and continue to cook broth until reduced by
half. Remove all bones and excess fat from head, feet and pork butt
and grind entire mixture in food processor or grinder. Season with
salt, black pepper and cayenne pepper. (This dish is highly
seasoned.) Mix with cooked rice, stirring the mixture as little as
possible to prevent rice from breaking. If too dry, add some of the
broth. Fill the sausage casing using a funnel or sausage stuffer,
tying the ends. Simmer boudin in broth for 15 minutes.
Submitted By FRED TOWNER On 12-23-95
Source from luhu.jp