This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Boudin
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- #28402
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
1 1/2 yards small sausage casing
1 pound lean, fresh pork
1 pound fresh pork fat
1 cup heavy cream
1 cup finely chopped onion
5 tablespoons finely minced fresh parsley
1 tablespoon finely minced garlic
1/3 cup thinly sliced green onion tops
1/3 cup water (approximately)
1 pound white poultry meat (leftover is fine)
3 cups cooked, long grain white rice
1/2 teaspoon sage
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon ground bay leaf
1/4 teaspoon ground thyme
1/8 teaspoon mace
1/16 teaspoon allspice
1/4 cup water, more if necessary
directions
Cut the pork and fat into small pieces and put them into a heavy, 5-6 quart saucepan along with the cream, onion, parsley, garlic, green onion tops and seasonings.
Add about 1/3 cup water. Cook over high heat until the mixture begins to boil. Quickly reduce the heat to low, and cook for about 10 minutes, stirring frequently. Remove from heat.
Cut up the poultry meat and add it to the contents of the saucepan, along with the cooked rice. Mix thoroughly, drain in a colander and let cool for about 10 minutes.
Meanwhile, cut the sausage casings into 20-inch lengths, then stuff using the coarse blade of a meat grinder.
To cook, place the boudin in a medium heavy skillet or saute pan. Curl it around to fit. Turn the heat to low, add about 1/4 cup water and cook very slowly over low heat for about 20 minutes, until piping hot.
Turn the boudin over several times and stir frequently, scraping the bottom of the skillet to prevent sticking.
Add a few tablespoons of water, if necessary. As the casing breaks open, move the torn pieces to the side of the pan.
To serve, spoon the semi-liquid mixture onto heated plates. Allow about 1/2 pound boudin per person.
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nutrition data
112 calories, 9 grams fat, 4 grams carbohydrates, 4 grams protein per ounce. This recipe is low in carbs.
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reviews & comments
August 26, 2017
I grew up in Cajun country and my grandma made boudin. For her recipe, it was always make with what you have so it could contain a variety of meats. I tried this recipe and liked it quite a bit. Only change I made was to add some crushed red pepper (I like spicier boudin). This was (almost) as good as grandmas.
October 2, 2006
I'm not from "Boudin Country" (Kentucky) but tried it for the first time on a trip through Louisiana. (You could also find shrimp & alligator boudin, so I don't think adding chicken is a far stretch) I never tasted anything like it & was hooked by the great spice & flavors. Without regard to Crazy Cajun's review, the ingredients were easy to find, without having to look for pork liver or kidney. (I've seen recipes that call for brains) Overall, the final product was every bit as delicious as I remembered.
I'm from far down in Cajun Country. I almost saw Hurricane Rita before the weather channel. I was raised on boudin and have made it since I was in my early teens, but I never heard anyone put chicken in boudin. I also noticed you didn't have any pork liver or kidney which happens to give boudin it's great flavor. Just a little FYI.