Boudins (Boudin Sausage) is a traditional French recipe for a classic pork offal, vegetable and rice sausage that's poached and then fried to cook. The full recipe is presented here and I hope you enjoy this classic French version of: Boudin Sausage (Boudins).
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Ingredients:
1kg haunch of pork, cut into 2cm cubes
500g pork liver, rinsed in cold water
2l water
100g onions, chopped
1/2 tsp garlic, minced
60g green bell peppers, chopped
60g celery, chopped
4 1/2 tsp sea salt
2 1/2 tsp cayenne pepper
1 1/2 tsp freshly-ground black pepper
50g finely-chopped parsley
75g spring onion tops (green parts only), finely chopped
600g cooked medium-grain rice
1.2m length of sausage casings (about 3cm diameter)
Method:
Combine the pork, liver, onions, garlic, bell peppers, 1 tsp salt, 1/4 tsp cayenne pepper and 1/4 tsp black pepper in a large saucepan. Pour in the 2l water, bring to a boil then reduce to a simmer and cook for 90 minutes, or until the pork and the liver are tender.
Take off the heat and drain (reserve 400ml of the broth). Take the pork mixture and mix with the parsley and spring onion tops then and pass through a meat grinder with a 5mm die. Turn the resultant mixture into a mixing bowl and stir in the rice and the remaining salt and spies.
Stir in the reserved broth, about 100ml at a time, then mix thoroughly. Use this mixture to stuff into the casings (either use a sausage maker or a wide-mouthed funnel) and form into 8cm links.
Bring a large pan with 5l water to a boil. Add the sausage links and poach for about 5 minutes, or until the sausage is firm to the touch and plump.
Remove from the water and allow to cool. Fry to finish cooking.
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