BOUDIN BLANC

Prep Time: 3 Hours
Yields: 125 Links

Comment:
Boudin blanc, the Cajun pork and rice sausage, is without a doubt the best-known sausage in South Louisiana. The use of rice and extra spice make Louisiana boudin much different from those of France. Boudin is a delicious by-product of the boucheries, and it is well worth the extra effort. Serve boudin cold as a Cajun canapé, or hot as a breakfast item.

Ingredients:
8 cups raw Uncle Ben’s converted long-grain rice
2½ gallons cold water
10 pounds Boston butt, cubed
2 pounds pork liver
1 pound green onions
1 pound parsley
8 ounces salt
6 tbsps cayenne pepper
4 tbsps black pepper
1 cup chopped pimientos
75 feet sausage casing

Method:
In a large stockpot, bring 2 gallons of lightly salted water to boil. Add rice and cook for 12-15 minutes or until tender but not mushy then drain. Set aside. Using a home-style meat grinder alternately grind meat, liver, green onions and parsley. Season ground ingredients with salt and peppers. Place the mixture into a large mixing bowl then add cooked white rice, water and pimentos. Using both hands blend until all is incorporated. NOTE: It is always a good idea to cook a small piece of the sausage mixture to test seasonings before stuffing casing. Using a sausage stuffer, fill the casing and twist into 6-inch links. Place boudin links into a home-style steamer, cover and cook 45 minutes or until sausage is firm.