My Boudin

Ingredients for My Boudin

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

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

• 1 piccola cipolla, tritata

• 2 gambi di sedano, tritati

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

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

• 6 spicchi d'aglio, tritati grossolanamente

• 4 tablespoons kosher salt

• 1 cucchiaio di pepe nero macinato

• 1 tablespoon ground white pepper

• 1/2 teaspoons curing salt

• 1 cucchiaino di pepe di Cayenna

• 1 cucchiaino di peperoncino in polvere

• 7 cups cooked white rice

• 1 tazza di prezzemolo fresco tritato

• 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.