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
Historians have traced the existance of recipes way back into ancient history, in truth as far back into history as pharonic Egypt, and possibly even further than that. However, mostly, these ancient recipes were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some tablets in the Sumerian language which show 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 wonderful. As our culinary historical trip moves on a few more years we have a couple of interesting cookery books which were published in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the spicy food that appears on menues today, but instead descriptions of the types of food on the menues of the rich people of that period. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, such as basil and coriander. These new herbs and spices caused an increase in cookery books, some of which are now in private collections. Over the following few hundred years, the rich families of Europe tried to serve the most extravagent banquests, and because of this cooks and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes to help cooks of their time. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Pork Boudin Blanc recipe.
