White Boudin - Boudain Blanc -Louisiana Pork and Rice Sausage Recipe

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White Boudin - Boudain Blanc -Louisiana Pork and Rice Sausage
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Ingredients
12
Count
Nutrition
5256
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
  2. Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
  3. Place the pork steak pieces, pork liver and 7 cups of stock in large saucepan; cover and bring to a boil over high heat, stirring occasionally.
  4. Remove cover and continue boiling for about 15 minutes, stirring occasionally and skimming foam.
  5. Reduce heat to simmer, tilt the lid and cook for about two hours or until the meat falls from the bones (more stock may be added as needed).
  6. Transfer the meat and fat to a large bowl; strain the stock the meat was cooked in and reserve two cups (you may need to add more stock to make up the two cups).
  7. Remove bones, being cautious of the very small ones.
  8. Place the meat and fat in your grinder using a coarse disc and grind into a large bowl.
  9. Stir in 6 cups of the rice, vegetables, 2 1/2 teaspoons cayenne, salt and pepper.
  10. Taste and adjust seasonings, adding more cayenne if desired.
  11. Stir in the reserved two cups of stock, mixing well (you're looking for a moist but not runny mixture).
  12. If the mixture is too runny add more rice; if not moist enough add a little more stock.
  13. Fill the casings while the mixture is still hot and make links by twisting the sausage where you wish the links to be.
  14. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
  15. Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
  16. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
  17. Drain and let rest for about 15 minutes before slicing; serve while warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5255.7 Kcal (22005 kJ)
Calories from fat 1270.39 Kcal
% Daily Value*
Total Fat 141.15g 217%
Cholesterol 1951.23mg 650%
Sodium 7617.29mg 317%
Potassium 4322.65mg 92%
Total Carbs 283.87g 95%
Sugars 19.5g 78%
Dietary Fiber 30.71g 123%
Protein 666.43g 1333%
Vitamin C 48mg 80%
Vitamin A 5.8mg 192%
Iron 54.3mg 302%
Calcium 449.3mg 45%
Amount Per 100 g
Calories 114.41 Kcal (479 kJ)
Calories from fat 27.65 Kcal
% Daily Value*
Total Fat 3.07g 217%
Cholesterol 42.48mg 650%
Sodium 165.82mg 317%
Potassium 94.1mg 92%
Total Carbs 6.18g 95%
Sugars 0.42g 78%
Dietary Fiber 0.67g 123%
Protein 14.51g 1333%
Vitamin C 1mg 80%
Vitamin A 0.1mg 192%
Iron 1.2mg 302%
Calcium 9.8mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 116.1
    Points
  • 126
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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