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    You are in: Home / Recipes / Creole Boudin Recipe
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    Creole Boudin

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    20 mins

    1 hr 20 mins

    Buster's friend's Note:

    Adding this to my growing homemade sausage recipes - Boudin (boudin blanc) is a wonderful pork, liver, onion, rice & parsley sausage that can be pattied out or stuffed. This recipe is from a wonderful blog called Nola Cuisine . Here's the link - you will enjoy it! http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/

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    Ingredients:

    Yield:

    pounds

    Units: US | Metric

    Directions:

    1. 1
      Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
    2. 2
      Grind the meats and cooked onion and garlic while they’re still hot, you could also chop this by hand.
    3. 3
      For the Rice:.
    4. 4
      In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
    5. 5
      When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
    6. 6
      Stuff into prepared hog casings , or form into patties or balls for pan frying.
    7. 7
      To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.

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    Ratings & Reviews:

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    Nutritional Facts for Creole Boudin

    Serving Size: 1 (1675 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1278.8
     
    Calories from Fat 432
    33%
    Total Fat 48.0 g
    73%
    Saturated Fat 17.0 g
    85%
    Cholesterol 481.5 mg
    160%
    Sodium 269.7 mg
    11%
    Total Carbohydrate 108.7 g
    36%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.7 g
    11%
    Protein 94.7 g
    189%

    The following items or measurements are not included:

    thyme

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