Clay's Kitchen : Sausage Recipes

Sausage Recipes

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

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Boudin

1 large onion
½ green pepper
2 sticks celery
1 clove garlic

4 pounds, fresh pork, ¼ fat
1 pound pork liver
boiled rice (use 2 cups for each cup finished mixture)
1 cup chopped onion tops
½ cup fresh chopped parsley
1 package pork casings (from your local packing house)
Tony's Creole Seasoning

Run vegetables (1 large onion, ½ green pepper, 2 ribs celery, 1 clove garlic) through meat grinder, processor, or blender. (Makes 1 cup) You can double this recipe to suit your needs. Run meat through meat grinder. Cover with water, bring to a boil and simmer 1 to 2 hours until well cooked. Pour off excess liquid and set aside. Mix meat with basic vegetable mix and onion tops and parsley,add to rice. Mix well and season on the hot side, with Tony's Creole Seasoning. If too dry add liquid. Fill casings. Tie ends. Place in boiling water for 30 minutes. Can also be used as a poultry dressing.


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