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
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into the distant past, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, sadly, these ancient cookbooks were just very basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians are some stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of Roman times used a wide range of aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and asafoetida. Over the following few centuries, the powerful families of the West competed to offer the most extravagent banquests, and as a result the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, recipe books are in great demand, as a result of increased literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Boudin Sausage recipe.
