Free Recipe Making Boudan
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Making Boudan Recipe
2-1/2 lb Pork butt, cut into 1-inch
-cubes
1 lb Pork liver, rinsed in cool
-water
2 qt Water
1 c Chopped onions
1/2 ts Minced garlic
1/2 c Chopped green bell peppers
1/2 c Chopped celery
4-1/4 ts Salt
2-1/2 ts Cayenne
1-1/2 ts Ground black pepper
1 c Finely chopped parsley
1 c Chopped green onion tops,
-(green part only)
6 c Cooked medium-grain rice
Casings, 1 1/2-inch
-diameter, about 4 feet in
-length
Making Boudan Preparation
ESSENCE OF EMERIL SHOW #EE2432 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. Yield: 4 1/2 pounds Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to CHILE-HEADS DIGEST V3 #168 Date: Mon, 25 Nov 1996 15:33:25 -0800 From: music_class@earthlink.net (Katja)
Cooking Temperature:
Recipe Serves: 1
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