A Guide To Making The Best Boudin You Will Ever Put In Your Mouth

Recipe:
Ingredients
4 c. Rice, medium grain
7.5 c. Stock, pork
6 bunches Onion, green, tops only, chopped finely
3 lbs Pork belly, roasted, finely chopped
12 oz Liver, pork, cooked and finely chopped
8 each Intestines, pig, soaked in hot water
Salt
Pepper, black
Pepper, cayenne
Method
* bring stock to boil
* Add rice, cook according to package directions
* Blend hot rice with onion tops, pork belly, and liver, season heavily with salt and peppers
* Thread intestine onto extruder, tie knot in end, feed rice mixture into feeder funnel at top of machine, as stuffed intestine reaches 6" in length, spin it to form sausage shape, continue til intestine reaches end
* Repeat til intestines are depleted
 
pic + tasting notes http://www.scrumptiousche...Ever-Put-In-Your-Mouth

Lovely!!!  Not being Cajun or even close to it, I had some in NO a few years back and fell in love..........only to find I should have waited about 50-100 miles West on the way to visit my son and his wife in Houston.
 
 
I noticed on your Website you mention other variations ( I think I actually had Crawfish ones)......does the Boudin refer to the rice inclusion?  To be honest, up until that trip I had shied away from it since I thought the boudin referred to blood and in blood sausages or black pudding......not my favs

Boudin sausage always has rice, that's what makes it boudin-except for boudin blanc de rethel, a French variation that contains no starch. There is boudin noir, boudin rouge and boudin blanc.