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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Isidore's Classic Boudin (Boudoin)
 Categories: Pork, Vegetables, Herbs, Chilies, Rice
      Yield: 10 Servings
 
     10 lb Pork roast
      4 md Onions
      5    Shallots
      2 lg Bell peppers
      3 bn Green onion; chopped fine
      1 bn Fresh parsley; chopped fine
      1 ts White pepper
      2 tb Salt
  1 1/2 tb Black pepper
      5 tb Cayenne
  9 3/4 c  Cooked rice
      1 pk Hog casings
 
  In a large stockpot combine the pork roast, 5 whole
  shallots, 3 whole onions, and 2 whole bell peppers with
  enough water to cover the entire contents of pot. Boil
  until the meat begins to separate from the bone. Remove
  roast from water and then trim the fat from meat.
  Reserve stock.
  
  With a meat grinder, grind together the meat with the
  boiled onions, shallots and peppers. Also grind in one
  additional raw onion.
  
  Return the meat mixture to the pot and add the green
  onion and parsley, both chopped fine. Add the white
  pepper, salt, black pepper and cayenne. Stir thoroughly.
  
  Add the cooked rice to the mixture and keep the
  consistency "wet" but not too wet to handle. Stuff the
  boudoin mixture into the casing, make boudoin balls or
  eat as a rice dressing. Boudoin is often enjoyed with
  cracklins.
  
  Because this recipe makes a substantial amount of
  boudoin, most of it will likely be frozen for future
  use.
  
  To thaw the boudoin sausages, heat water to boiling in
  a large pot and place boudoin in the pot and boil for 10
  minutes. Remove and serve.
  
  Or, if making boudoin balls, roll in a small amount of
  breadcrumbs before freezing.
  
  To thaw the boudin balls, deep fat fry until golden
  brown or cook in the oven at 350ºF/175ºC for 20 minutes
  turning balls once.
  
  RECIPE FROM: https://www.realcajunrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "What I look forward to is continued immaturity followed by death." D.Barry

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