2 1/2 lb pork butt, cut into, 1-inch cubes
1 lb pork liver, rinsed in cool water
2 qt water
1 cup chopped onions
1/2 tsp minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 tsp salt
2 1/2 tsp cayenne
1 1/2 tsp ground black pepper
1 cup finely chopped parsley
1 cup chopped green onion tops,, (green p, art only)
6 cup cooked medium-grain rice
1 1/2 inch diameter, casings, about 4 fee, t in length
Directions
In a large sauce pan, combine the pork butt, pork liver, water,
onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon
cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil
and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and
liver are tender. Remove from the heat and drain, reserving 1 1/2
cups of the broth. Using a meat grinder with a 1/4-inch die, grind
the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green
onions, together. Turn the mixture into a mixing bowl. Stir in the
rice, remaining salt, cayenne, black pepper, parsley and green
onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either
using a feeding tube or a funnel, stuff the sausage into the casings
and make 3 inch links.. Bring 1 gallon of salted water up to a boil.
Poach the sausage for about 5 minutes, or until the sausage is firm
to the touch and plump. Remove from the water and allow to cool.
Yield: 4 1/2 pounds Posted to MC-Recipe Digest V1 #1
Recipe by: ESSENCE OF EMERIL SHOW #EE2432
From: Meg Antczak
Date: Wed, 4 Dec 1996 08:11:42 -0500
Servings: 4 1/2 pounds
Making Boudan Recipe brought to you by Recipe Ideas
Categories: Grain; Meat; Pork; Rice; Vegetable
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We can track the history of `recipes` back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, these, early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, there are some interesting books published in the 1300s ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is served today, but instead accounts of the types of meals prepared by the chefs of the nobility of those days. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from Arab cooking, such as rosemary and coriander. The introduction of these new tastes created a surge in recipe books, the majority of which are kept safe in private cookery archives. For the next few years, the powerful families of Europe strove to serve up the most extravagent banquests, and as a consequence, cooks and their recipe collections were highly sought after. However, it was during the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking books were greatly in demand as a result of more people being able to read, more free time and being a little richer. The revolution that is television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Making Boudan recipe.
