Boudin
 
Makes 6 to 8 Servings
Ingredients
Boudin
  • 1 pound diced pork shoulder
  • ½ cup chopped yellow onion
  • ½ cup chopped green onion (white portion only)
  • 2 cloves garlic, smashed
  • 1 (32-ounce) container chicken broth
  • 1 tablespoon kosher salt
  • 3 ounces chopped pork liver or chicken liver
  • 2 cups cooked long-grain rice
  • ½ cup finely chopped green onion (green portion only)
  • ¼ cup finely chopped red bell pepper
  • ¼ cup chopped fresh parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper
Instructions
  1. In a medium pot, place pork shoulder, yellow onion, green onion (white portion), and garlic. Add broth and salt, and bring to a boil. Reduce heat; cover and simmer until pork is tender, 45 minutes to 1 hour.
  2. Add liver to pork mixture, and cook for 15 minutes. Drain, and let cool for 20 minutes.
  3. Using a meat grinder fitted with medium die or grinding plate, grind pork mixture into a large bowl according to manufacturer’s instructions.
  4. Add rice, green onion (green portion), parsley, bell pepper, black pepper, paprika, and cayenne, stirring until well combined. Cover and refrigerate until chilled completely. Refrigerate for up to 3 days. Prepared boudin can be frozen in a resealable plastic freezer bag for up to 3 months.
Recipe by Louisiana Cookin' at https://louisianacookin.com/boudin-dip/