Boudin Sausage Recipe

Ingredients

2 lb lean pork or veal
2 onions, chopped
1/2 bunch chopped green onions
2 cup cloves, minced
1/2 bunch chopped parsley
1/2 tsp thyme
2 bay leaves
1 tbsp salt, or to taste
1 tsp ground white pepper, or to
1 taste
1 tsp cayenne, or to taste
2 cup water
3 cup cooked rice
4 tsp twenty-inch long cleaned
1 sausage casings.
1 pepper


Directions

Contributed to the echo by: Fred Towner Originally from: "The 100
Greatest Dishes of Louisiana", by Roy F. Guste, Jr. BOUDIN: Mince the
pork or veal and put it in a pot with the chopped onions, green
onions, garlic, parsley, thyme, bay leaves, salt, pepper(s), and
cayenne. Add just enough water to meet the level of the ingredients.
Bring to a boil and simmer for 10 minutes. Put the ingredients into a
bowl and stir in the cooked rice. Adjust seasonings if necessary. Tie
the 4 sausage casings at one end and stuff them with the mixture.
Twist each 20-inch length into three equal lengths. Tie open end.

The boudin can be cooked covered in a little water, grilled or pan
fried in a little butter. Cut the sausages and serve 2 to each person.

Serves 6

VARIATIONS:

This dish is a good one to learn because once you have mastered its
preparation you can use almost anything in the place of the pork or
veal. Some of the most popular are chicken, shrimp, crabmeat, and
crayfish.

Bread is a traditional but not as good replacement for the rice.

NOTE: This is a great dish to make and it freezes well. Many people
cut the casing off the boudin before eating it.


Servings: 6 servings

 

 

Boudin Sausage Recipe brought to you by Recipe Ideas


Categories: Meat; Sausage


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Historians have traced the existence of recipes far back into antiquity, at least as far back as pharonic Egypt, and potentially, even further back. However, mostly, these early cook books were just basic pictorial recipes for meal preparation.

Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language which recount 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 anyone who drank it feel blissful.

Progressing into The time of the romans 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Additionally, he describes how the early Romans were skilled in the use of a good variety of spices, including some that we all recognise for example bay, mint and asafoetida.

Over the next few centuries, the powerful and rich houses competed to serve up the most extravagent meals, and consequentially the best chefs and their recipes increased in prestige. Even so, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and writing down recipes of the day.

By the arrival of the twentieth century, cook books are highly popular as a result of better eduction, people having increased leisure time and a general increase in wealth.

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