Boudin Blanc Sausage – Mix and Match Version
Boudin Blanc (or "white Boudin") is a wonderful Cajun sausage stuffed with pork and rice. Boudin Blanc is a white sausage made with pork but no blood. The rice was meant to stretch the meat in frugal times. Now, it's a unique and delicious treat all on it's own.
- 3 lbs. boneless lean pork, trimmed of excess fat and cut into l 1/2-inch chunks
- (Or a combination of pork and chicken breast to make up 3 lbs.)
- 4 cups coarsely chopped onions
- 2/3 cup of cream (or three eggs)
- 1 medium bay leaf, crumbled
- 1 t white pepper
- 1/2 t freshly ground black pepper
- 1 t ground coriander
- 5 t salt
- 1 cup coarsely chopped green pepper
- 4 T coarsely chopped parsley
- 1/2 cup coarsely chopped green onions (optional)
- 1 T finely chopped garlic
- 2 1/2 cups freshly cooked (and cooled) white rice
- 1 T dried sage leaves
- 2 1/2 t cayenne (optional)
- 9 feet of 1 1/2-inch hog casings
Cooking time 90mins
If using just the pork chunks, place them in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rises to the surface. Add 2 cups of onion, the bay leaf, peppercorns and 1 teaspoon salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate.
If using the pork and chicken combo, cut in one-inch chunks and put through a meat grinder.
If using the boiled pork chunks, put them, along with the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl.
Add the rice, coriander, sage, cayenne, white and black pepper and the remaining 4 teaspoons of salt.
Knead vigorously with both hands until all ingredients and evenly blended. Taste for seasoning.
Stuff sausage into casings. Refrigerate for 3-4 days, turning each day to let the sausages dry and cure. Freeze what is not going to be used within a week.