Ready in: 1hr 40mins
Yield: 1hr 40mins
- 11/2 lbs pork steak
- 1/2 lb pork liver, Very Fresh (not frozen)
- 1onion, Coarsely chopped
- 3garlic cloves
- 2 bay leaves
- 1sprig thyme, Fresh
- kosher salt, to taste
- black pepper, to taste
- 2cups long grain rice, Uncooked
- 1bunch green onion, thinly sliced
- 1/2 cup Italian parsley, Finely Chopped
- cayenne, to taste
- Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 11/2 inches. Season well with salt and black pepper. Bring to a boil, then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
- Grind the meats and cooked onion and garlic while they’re still hot. You could also chop this by hand.
For the Rice:
- In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender, and the liquid is absorbed, about 20 minutes.
- When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.
- Stuff into prepared hog casings, or form into patties or balls for pan frying.
- To heat the stuffed Boudin sausages, either poach them in water between 165-185 0F (800C), or brush the casings with a little oil and bake in a 4000F (2000C, Gas 6) oven until heated through and the skins are crispy.