*  Exported from  MasterCook  *
                                BOUDIN BLANC
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Cajun                            Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       ea           3' hog sausage casing
    3       lb           Boneless lean pork,
    1       x            Trimmed of excess fat and
    1       x            Cut into 1 1/2 inch chunks
    4       c            Coarsely chopped onions
    1       ea           Mdm bay leaf, crumbled
    6       ea           Whole black peppercorns
    5       t            Salt
    1       c            Coarsely chopped green peppe
    1       c            Coarsely choped parsley
    1       T            Finely chopped garlic
    2 1/2   c            Freshly cooked white rice
    1       T            Dried sage leaves
      1/2   t            Freshly ground black pepper
     1\2 c  coarsely chopped green onions
   2 1\2 t  cayenne
   Boudin is the French term fo the blood sausage, or “pudding,” made
   with the blood of the pig.  Boudin blanc is a white sausage made with
   pork but no blood.  This Louisiana version adds rice and is even
   whiter. Makes 3 sausages, each about 30 inches long.
     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
     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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