- 2 1/2 Lb. Boneless Pork Shoulder, Minced
- 1 Lb. Pork Liver, Minced
- 4 C. Water
- 2 C. Uncooked White Rice
- 1 1/4 C. Green Onions, Chopped
- 1 C. Chopped Onion
- 4 Tsp. Salt
- 4 1/2 Tsp. Cayenne Pepper
- Hog Casing
- Combine pork shoulder, liver, and 4 cups of water in a large saucepan.
- Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 1.5 hours.
- Add 4 cups of water and uncooked rice in separate pot bringing the water to a boil.
- Reduce heat to low, cover, and let simmer for about 30 minutes.
- When the pork is tender, remove from the pan with a slotted spoon and allow to cool.
- While the pork is cooling, stir the green onion, chopped onion, in the simmering pork fat.
- Season with salt, cayenne pepper.
- Cook until the onion is tender.
- Grind the cooked meat, preferably with meat grinder. If meat grinder is not available use large cleaver knife to mince as finely as possible.
- Stir the ground meat into the vegetable mixture, and cook, stirring often until the water is gone, about 10 minutes.
- Stir in the cooked rice to the mixture, and set aside.
- While the meat mixture is cooling, rinse the casings inside and out with warm water. Keep the casings in a bowl of warm water until ready to stuff.
- Once the mixture is cool enough to handle, stuff into the prepared casings.
- Boil a large pot of water to a high heat.
- Reduce the heat to keep the water at a very gentle simmer.
- Boil the boudin about 5 minutes to cook casings.
- Serve warm.
Recipe compliments of Norbert’s.