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| Danny's Boudin Sausage |
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| 2 |
pounds |
pork |
| 1 |
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pork liver |
| 1 |
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pork heart |
| 2 |
|
onions -- chopped |
| 2 |
bunches |
green onions -- chopped |
| 1 |
head |
garlic |
| 6 |
cups |
cooked rice |
| 5 |
cloves |
garlic -- chopped |
| 1 |
|
onion -- quartered |
| 1 |
stalk |
celery |
| 1 |
bunch |
parsley -- chopped |
| |
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salt and pepper -- to taste |
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sausage casing -- soaked in cold water |
Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in water until tender. Remove everything and save broth. Discard onion, garlic andcelery.
Grind meat, liver and heart. Mix with onions, garlic, parsley and green onions. Season well. Add rice and enough broth to make a moist mixture.
Stuff dressing into casing using a funnel or a sausage stuffer.
Boil in water for 25 minutes.
This is very, very, tasty and good. I don't think very many outsiders of Louisiana know too much about this recipe, but being born and raised there, I ate it a lot. It is a meal in itself. Good stuff. Don't let the pork liver and heart fool you. It really adds a lot to the flavor of this ol' Cajun recipe.
Try it and let me know what you think.
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