Boudin
from The-Shadows-on-the-Teche CookbookGotta be honest — I only know one person who’s ever made his own boudin (and for his wedding, no less). Instead of homemade, my aunt visits Poche’s on her way into town for Christmas Eve and always brings a few pounds of boudin with her. It’s super-spicy and utterly addictive. Though boudin was traditionally made with “head cheese,” it now uses cuts of meat that aren’t quite so scary.
2 lbs. lean pork
1 1/2 pounds pork liver
1 large onion, whole
1/2 bell pepper, unchopped
1 stalk celery
2 cloves garlic
1 large onion, chopped
2 bunches green onions, chopped (1/2 cup reserved)
1 bunch parsley, chopped (1/2 cup reserved)
6 cups cooked rice
salt, black and red pepper to taste
sausage casings, soaked in cold water
In covered pot, simmer the pork, liver, onion, bell pepper, celery, and garlic in water to cover; when meat falls apart, remove from pot and reserve strained broth. Discard cooked vegetables. Grind meat, onion, green onions, and parsley. Mix ground meat mixture with the reserved 1/2 cup of green onions, reserved 1/2 cup parsley, and and rice. Gradually add broth to make a moist dressing. Season to taste, but this dish is usually highly seasoned and quite spicy. Stuff into casings with sausage stuffer or form into boudin balls (recipe follows).
Boudin Balls from The-Shadows-on-the-Teche Cookbook
1 pound cooked boudin
1 or 2 eggs, lightly beaten
seasoned bread crumbs
cooking oil
Remove boudin from casing or if making fresh boudin, leave out the casing entirely. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned bread crumbs. Deep fry in cooking oil at about 325 degrees until lightly browned. Drain on paper towels. Serve hot with toothpicks.
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