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    You are in: Home / Recipes / Chef Donald Link's Boudin, the Acadian Staple Recipe
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    Chef Donald Link's Boudin, the Acadian Staple

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Buster's friend's Note:

    Found this in the Times-Picayune archives. They wrote, " Chef Donald Link says boudin, the rice-and-pork Acadian staple that is at once side dish, snack, breakfast, lunch, dinner and beer accompaniment, is his favorite thing in the world to eat. He's been perfecting this recipe for "the king of Cajun food" for years, and it's in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana."" Note: To eat fresh, hot, poached boudin, bite into the link and use your teeth and fingers to pull the meat gently out of its soft casing. (The casings are eaten only when the boudin is grilled or smoked, and they become crisp.)

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    Ingredients:

    Yield:

    pounds

    Units: US | Metric

    Directions:

    1. 1
      Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
    2. 2
      Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.).
    3. 3
      Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.).
    4. 4
      At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
    5. 5
      *Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.

    Ratings & Reviews:

    • on May 09, 2012

      55

      I made three different batches, all with different recipes. I will only use this recipe from now on.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chef Donald Link's Boudin, the Acadian Staple

    Serving Size: 1 (2976 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1864.2
     
    Calories from Fat 407
    21%
    Total Fat 45.2 g
    69%
    Saturated Fat 15.3 g
    76%
    Cholesterol 332.5 mg
    110%
    Sodium 7239.1 mg
    301%
    Total Carbohydrate 277.9 g
    92%
    Dietary Fiber 12.8 g
    51%
    Sugars 3.4 g
    13%
    Protein 75.6 g
    151%

    The following items or measurements are not included:

    curing salt

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