2 lb ground beef
2 lb ground pork
4 cup cooked rice
4 large onions, minced
10 cloves garlic, minced (10 to 25)
6 small hot chile peppers, (serrano, etc),, minced
2 stalks celery, minced
1 large sweet red pepper, minced
1 large sweet green pepper, minced
2 medium leeks, minced
6 green onions, minced
1 cup minced parsley
1/3 cup minced cilantro
1 tsp red pepper flakes
1 tsp black pepper
2 tbsp sugar
1/4 tsp thyme
1/4 tsp sage
1/4 tsp rosemary
1/4 tsp savory
Directions
Mix thoroughly. Stuff into casings. Posted to MasterCook Mailing List
By Mark Scheffler - mds@simba.moneng.mei.com
Recipe by: dougr@aloft.att.com
Servings: 1 servings
Cajun Boudin Sausage Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat; Sausage
The History of Recipes
Recipes as a concept can be traced way back into history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. However, these, early cookbooks were just basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to historians is a series of clay tablets in ancient Sumerian which show the preparation 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 and exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs made use of a good variety of aromatic flavours, including many that are still in use today such as thyme, rue and asafoetida. Over the succeeding few hundred years, the rich and powerful families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, cooks and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery publications are in high demand, as a result of more people being able to read, people having more free time and having more money. The TV revolution brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cajun Boudin Sausage recipe.
