Cajun Boudine

Recipe by Food.com
watch
READY IN: 4hrs
YIELD: 5 sausages
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut meat into cubes small enough to fit in your grinder.
  • Marinate meat overnight with all ingredients except the rice and Tabasco.
  • Cook rice and allow to cool. Sprinkle Tabasco over rice.
  • Grind sausage on 3/16th die. Par freeze and paddle until fully emulsified.
  • Fold in cooked rice and Tobasco mixture.
  • Stuff into hog casings and freeze.
  • Separate sausages and vacuum seal.
  • Circulate at 155 degrees for 3 hours.
Advertisement