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Andouille and Boudin

5 lb Pork stomach (maws)
1/2 lb Fresh garlic, minced
1/2 oz Black pepper
1/4 c MSG
10 lb Pork butt, cut into 1/2" cubes
1 oz Cayenne pepper
1/2 c Curing salt
Sausage casing

Rinse pork stomach in salty water, cut open and remove all fat. Grind coarsely in a food processor or food grinder. Mix all ingredients together and stuff into casing using a funnel or sausage stuffer. If a smoker is available, smoke at 120 degrees to 150 degrees for approximately 4-6 hours. Boudin 1 hog's head, cut into pieces 1 1/2 lb pork liver 2 onions, cut into chunks 2 stalks celery 1 lg bell pepper, cut into chunks 4-6 lb pork butt, cut into chunks 6 pig's feet Salt, pepper/cayenne pepper to taste 3 lb rice, cooked
1 hank of sausage casing Directions: Place all ingredients except rice and sausage casing into a large pot. Cover with water and boil 1 - 2 hours, until meat is tender. Remove ingredients from broth and continue to cook broth until reduced by half. Remove all bones and excess fat from head, feet and pork butt and grind entire mixture in food processor or grinder. Season with salt, black pepper and cayenne pepper. (This dish is highly seasoned.) Mix with cooked rice, stirring the mixture as little as possible to prevent rice from breaking. If too dry, add some of the broth. Fill the sausage casing using a funnel or sausage stuffer, tying the ends. Simmer boudin in broth for 15 minutes.

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