Boudin Recipe
Servings: 12
Ingredients
- 1 x Hog's head, cut into pcs with eyes, ears and snout removed
- 1 1/2 lb Pork liver
- 2 x Onions, cut into chunks
- 2 stalk celery
- 1 lrg Bell pepper, cut into chunks
- 4 x -(up to)
- 6 lb Pork butt, cut into chunks
- 6 x Pigs feet Salt, black pepper, and Cayenne to taste
- 3 lb Rice, cooked
- 1 x Hank of sausage casing
Directions
- Yield= 15 - 20 lbs.
- Place all ingredients except rice and sausage casing into a large pot; cover with water and boil one to two hrs or possibly till meat is tender.
- Remove ingredients from broth and continue to cook broth till reduced by half.
- Remove all bones and excess fat from head, feet and pork butt and grind entire mix in food processor or possibly grinder.
- Season with salt, black pepper, and cayenne pepper. (This dish is a highly seasoned dish.)
- Mix with cooked rice, stirring the mix as little as possible to prevent rice from breaking. If too dry, add in some of the broth.
- Fill the sausage casing using a funel or possibly sausage stuffer, tying the ends.
- Simmer boudin in broth for 15 min.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 12 servings | |
| Calories 438 | |
| Calories from Fat 101 | 23% |
| Total Fat 11.25g | 14% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.06g | |
| Cholesterol 263mg | 88% |
| Sodium 157mg | 7% |
| Potassium 780mg | 22% |
| Total Carbs 35.74g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.34g | 1% |
| Protein 44.4g | 71% |
