Ingredients
3 tbsp bacon drippings
1 cup onions - chopped
1 cup parsley - fresh, chopped
1 tbsp garlic - chopped
1 cup water
2 cup cooked rice
4 cup cooked pork - chopped (leftovers wi, ll do)
1 cayenne pepper - to taste
1 1/2 tsp salt - depending on salt in leftove, r pork
Directions
Saute onions in bacon drippings until nearly clear. Add parsley, then
garlic. Add water. Cook until the onions are completely cooked. Add
rice and blend in real well. Add chopped pork, ground cayenne pepper,
and salt if needed.
With sausage stuffer, stuff mixture into natural pork casings. Tie in
4- to 5-inch links. To serve, heat in a pan with a little water
until warmed through.
Servings: 1 servings
Pork Boudin Blanc Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Written cooking instructions as a concept can be tracked way back into history, in fact as far as the early Egyptians, and maybe even further. However, mostly, these old recipes were just basic hieroglyphic recipes for meal preparation.
As we move into The time of the roman empire 25BC a man called Apicius created a collection of scripts which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef informs us how the Romans used a good variety of herbs, including a few that are still present in modern kitchens such as bay, rue and parsley. Over the following few hundred years, the rich families of Europe tried to lay on the most exotic meals, and as a consequence, the best chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. The introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pork Boudin Blanc recipe.
