Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Boudin

2 pounds pork meat, about 30% fat
1 ½ pounds pork liver
2 teaspoons salt
2 teaspoons black pepper
1 large onion, cut up
3 bunches green onions; chopped
12 cups cooked rice
1 tablespoon chopped parsley
1 lot sausage casing

Cook meat, liver, salt and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about ½ cup of green onions and parsley mixture. Mix the ground meat mixture with the ½ cup pf green onions and parsley, rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming, as microwaving or frying will shrink and burst casing.


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