My Boudin might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 260 calories, 24g of protein, and 4g of fat per serving. This recipe serves 12. If you have parsley, kosher salt, onion, and a few other ingredients on hand, you can make it. To use up the cooked white rice you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.
Instructions
1
Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator.
Ingredients you will need
Seasoning
Vegetable
Liver
Pork
Equipment you will use
Bowl
2
Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
Ingredients you will need
Water
Meat
Equipment you will use
Pot
3
Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
Ingredients you will need
Meat
Equipment you will use
Meat Grinder
Knife
Pot
4
Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor.
Ingredients you will need
Rice
Ground Beef
Green Onions
Parsley
Equipment you will use
Wooden Spoon
Spatula
Bowl
5
At this point you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, you can use the mixture as a stuffing for chicken, or roll it into "boudin balls," dredge in bread crumbs, and fry in hot oil until golden brown.
Ingredients you will need
Breadcrumbs
Stuffing
Whole Chicken
Sausage
Water
Roll
Cooking Oil
1
To eat fresh, hot poached boudin, bite into the link and use your teeth and fingers to gently pull the meat out of its soft casing. (The casings are only eaten when the boudin is grilled or smoked and they become crisp.) You can also slice the boudin and tease the meat out with a fork, though utensils are not encouraged.Some locals eat boudin with a dab of Creole mustard, a drizzle of cane syrup, a French roll, or a few crackers. But most feel that it, like a few of life's other illicit pleasures, is best enjoyed in the heat of the moment, eaten straight from the wrapper, while sitting in one's car. This is not a region known for its pretension: It is fondly said that a Cajun seven-course meal is a pound of boudin and a six-pack of beer.