Making Boudan

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Dutch

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Jul 7, 2005
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Midvale, UT
Buddy, you can make your own if you have a grinder and a suasage stufer. Here is a recipe from the "BAM" Man. :P

Making Boudan
Recipe courtesy of Emeril Lagasse


Recipe Summary
Difficulty: Easy
Yield: 4 1/2 pounds
User Rating: No Rating

2 1/2 pounds pork butt, cut into 1-inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onion tops, (green part only)
6 cups cooked medium-grain rice

1 1/2-inch diameter, casings, about 4 feet in length

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3 inch links.. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.
 
Thanks Earl , I dont have those tools , but I will look into getting them , because that stuff was good . I'd like to be able to make it. I appreciate
the recipie.
 
never fear Buddy. Just checked with my nephew in Fort Worth and he said just check the sausage section at the grocery store. Plenty Boudan, Anduille, Bratwurst, fill in your sausage here :P
 
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