Boudin Blanc

Photo: flickr user j_bary

Ingredients

(Creole pork sausage)

Serves 12

3 (3-foot lengths) pork sausage casings, optional (see Note)

3 pounds boneless, lean pork, trimmed of excess fat and cut into 1 ½ inch

chunks

4 cups coarsely chopped onions

1 medium bay leaf, crumbled

6 whls black peppercorns

5 teaspoons salt

cup coarsely chopped mild green chili pepper, such as A

cup coarsely chopped green bell pepper

1 cup coarsely chopped Italian parsley

cup coarsely chopped scallions

tablespoon minced garlic

cup freshly cooked white, long-grain rice

1 tablespoon dried sage leaves

teaspoon ground cayenne pepper

teaspoon freshly ground black pepper

Preparation

If using, place sausage casings in a large bowl, cover with warm water and soak 2-3 hours until pliable.

Put pork in a heavy 4- to 5-quart pot and add enough water to cover by 1 inch. Bring to a boil over high heat and skim foam that rises to surface. Add 2 cups onion, bay leaf, peppercorns and 1 teaspoon salt; reduce heat to low and simmer, partially covered, 1 1/2 hours.

With a slotted spoon, transfer pork to a plate to cool, discarding cooking liquid and seasonings. Put pork, remaining 2 cups onion, green chili, bell pepper, parsley, scallions and garlic through medium blade of a food grinder, or put a few cups at a time in a food processor, being careful not to over-process.

Place mixture in a large, deep bowl. Add rice, sage, cayenne pepper, black pepper and remaining salt. Knead vigorously, then beat with a wooden spoon until mixture is smooth and fluffy. Correct seasoning.

Boudin mixture can now be formed into hamburger-sized patties 1/2 inch thick and fried in a heavy skillet over medium heat in a thin layer of 2 parts butter melted with 1 part vegetable oil. Fry until heated through and brown on both sides.

If stuffing into casing, wash casings in cold water. Hold one end securely around faucet and let water run through to clean inside. Tie a knot 3 inches from one end. Fit open end over funnel or horn on sausage-making attachment of a food grinder. Ease rest of casing onto funnel, squeezing it up like accordion folds.

Spoon boudin mixture into mouth of grinder and, with pestle, push through into casing. As casing fills, it will inflate and ease away from funnel. Fill casing to within 2 inches of funnel end. Don't stuff too tightly or sausage will burst. Slip casing off funnel; knot open end. Sausages may be cooked immediately or wrapped well and refrigerated 3 to 4 days.

Before frying, prick casing in a few places with a small, sharp knife. Melt 2 tablespoons butter with 1 tablespoon vegetable oil in a large, heavy skillet over medium heat. When foam subsides, place sausage in skillet. Cook sausage until brown on both sides, about 10 minutes.

Note: Sausage casings can be ordered from a butcher.