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Cajun Boudin:

none

5 pounds pork butt or shoulder
3 pounds pork liver
2 finely chopped onions
4 bunches scallions; finely chopped
2 handfuls chopped parsley
optional: 1 cup chopped celery
4 teaspoons cayenne; (I used lots, lots
-- more)
salt; black pepper to
-- taste (again, I use
-- lots)

Boil meat about 2 hours, until it falls apart. Prepare the rice. Grind everything but the rice and seasonings, then add the rice and seasonings, adding enought broth left over from boiling the meat to make the stuffing moist. Stuff into boiled and rinsed and drained casings. I talked this out of Ellis Cormier, the Boudin King of Jennings, LA, a few years ago while working on a documentary project. My batches have gotten great reviews from expatriate Cajuns. I have a cool meat grinder and sausage stuffer, but, since the casings aren't meant to be eaten, I often (like this week) just prepare it as a dirty rice kind of dish. And to make it easier, the Jewel at Damen and Milwaukee is one of the few in town that will special-order pork liver, and they'll even grind the pork and liver together for you to make it incredibly easy to dump in a big pot and just stir and cook. I called on a Friday, and picked up the ground pork and liver on Wednesday ($2/lb.) Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Gary Wiviott on Feb 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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