I was in the store and saw a boneless leg of lamb for 50% off and my mind started thinking" what can I make with this". Well it came to me BOUDIN SAUSAGE if you want to call it that. I started off boiling the chicken livers and lamb in about 8 cups of water and began to boil. When it cooked for a while I pulled it out and had this.I was wondering about using the lamb fat from the leg and after boiling I gave it a taste. I was impressed with both the taste and the mouth feel so I used it all.
I started with .85 lbs. of chicken liver and 2.63 lbs.of lamb I then ground it up using the Kitchen Aid.
I then diced up a whole onion and cooked to translucent.
I then diced up about 1/2 a cup of Sun dried Tomatoes and added those along with 3 Tbs. of minced garlic.
I then went against all tradition and used instant rice with 4 cups of reserved liquid from the meat boil.I added some Greek seasoning to the liquid before adding the rice.When all was complete I added the rice.
After mixing this is what I had.The big bonus of using all precooked items is you can add seasonings as you mix to get it just right. I then added 1 more cup of reserved liquid to the mix to help ensure it stays nice and moist.
I then put the mix into the stuffer.
Here is what I have after stuffing into the cassings. I didn't stuff to complete capacity because I am sure they will continue to expand and I don't want them to burst.
Here is a close up of the Boudin Sausage.
I hope you enjoyed my improvisation of traditional Boudin Sausage.I will post a picture later of
it all plated up.
I started with .85 lbs. of chicken liver and 2.63 lbs.of lamb I then ground it up using the Kitchen Aid.
I then diced up a whole onion and cooked to translucent.
I then diced up about 1/2 a cup of Sun dried Tomatoes and added those along with 3 Tbs. of minced garlic.
I then went against all tradition and used instant rice with 4 cups of reserved liquid from the meat boil.I added some Greek seasoning to the liquid before adding the rice.When all was complete I added the rice.
After mixing this is what I had.The big bonus of using all precooked items is you can add seasonings as you mix to get it just right. I then added 1 more cup of reserved liquid to the mix to help ensure it stays nice and moist.
I then put the mix into the stuffer.
Here is what I have after stuffing into the cassings. I didn't stuff to complete capacity because I am sure they will continue to expand and I don't want them to burst.
Here is a close up of the Boudin Sausage.
I hope you enjoyed my improvisation of traditional Boudin Sausage.I will post a picture later of
it all plated up.