My Boudin

Ingredients for My Boudin

• 900g boneless pork shoulder, cut into 1-inch cubes

• 230g pork liver, cut into 1-inch cubes

• 1 small onion, chopped

• 2 tallos de apio, picados

• 1 medium poblano chilli, stemmed, seeded, and chopped

• 3 medium jalapeño peppers, stemmed, seeded, and chopped

• 6 garlic cloves, coarsely chopped

• 4 cucharadas de sal kosher

• 1 cucharada de pimienta negra molida

• 1 tablespoon ground white pepper

• 1/2 teaspoons curing salt

• 1 cucharadita de pimienta de cayena

• 1 cucharadita de chile en polvo

• 7 cups cooked white rice

• 1 cup chopped fresh parsley

• 1 cup chopped spring onions (green and white parts)

• 4 to 6 feet of sausage casings (optional), rinsed

Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. 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.

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.)

Place the mince in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, spring onions, 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 flavour.

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.