Boudin Blanc Recipe Ideas
- porker Jul 20, 2008 10:47 AM
We've been out of homemade sausages for awhile, so we're planning to pick up a leg of pork and casings this week.
Besides Italian, I'm planning to make Boudin Blanc (Louisianna style), basically following a recipe like this:
Cook together ground pork, cream, water, onion, garlic, green onion.
Add cooked white rice, mix well.
Add seasonings (bay leaf powder, sage, salt, pepper, cayenne).
Stuff into casings.
First, any suggestions that may enhance the recipe? I was thinking of cooked ground chicken livers, making a kind of dirty-rice boudin blanc. Any other ideas?
Would day-old, uncovered refrigerated rice be better, or fresh, hot, moist rice, right outta the pot be better?
Finally, how would these puppies freeze? Ahhh, actually, how would they cook up after being frozen? I'm concerned about the rice content not going through freezing and thawing too well - like frozen rice entrees...
Just curious if you have already made this. I am getting ready to make Boudin today. I am hoping to get pork liver at the Asian grocery store. I have printed 6 different recipes and will probably sort of pick from each. I LOVE boudin from Legnon's in New Iberia and wish I knew their secret as it is the BEST.
I guess I'm a bit late in answering - but anyways,
I pretty much did what you planned to do - printed out 3 resipes and picked from each.
I used day old, uncovered rice. I also cooked about a pound of chicken livers and chopped them up.
The Boudin came out very good. Probably nowhere traditional boudin blanc (which I have to admit of not yet trying...), but a nice 'dirty rice' version.