this is an original boudin recipe that from Lafayette, LA
3 lbs pork butt roast
½ lbs. pork liver
1 whole onion
1 bell pepper
3 cups cooked rice
1 bunches of onion tops, tops only
Salt and black pepper to taste
Sausage casing
2 quarts of water
Method:
Place water, boneless pork, onion, bell pepper and pork livein in a stock pot. Bring to a rolling boil then reduce to a simmer. Cook one and one-half hours, adding more water as needed. While meat boils, cook rice using rice, then set aside. Remove meat and liver from stock and set aside. Grind pork, bell peper, onion & liver, use food processor if desired. Add meat and vegatles to stock mixture. Cook unitl most of the liquid has evaporated. Stock should measure around 2.5 cups. Stir in cooked rice and chopped green onions, add more seasoning if desired. Stuff rice & meat mixture into sausage casing using a sausage stuffer. Tie a koo0t at the beginning of the casing. Twist ever 6 to 8 inch section to make individual links, tie a knoot at the end of the casing. Freeze or refirgerat. Best served the next day. To prepare Boudin, cook in simmering water for 12 minutes. Remove from water and serve. Or you can spary oil on a 9X11 pan and bake for approximately 20 minutes or until the casing is crisp on all sides.
