Boudin

Name: Boudin
Ingredients: 2 pounds pork butt, cut into 1-inch cubes; 1 pound pork fat, cut into 1-inch cubes or smaller and frozen; 1 ½ tablespoons iodized salt; 1 tablespoon Creole Seasoning; 2 tablespoons paprika; 1 tablespoon white pepper, finely ground; 2 tablespoons cayenne pepper; 1 teaspoon pink curing salt; 4 ounces green bell peppers, diced to ¼ inch; 8 ounces yellow onion, diced to ¼ inch; ¼ cup garlic, minced; 1 ½ teaspoons black pepper, ground; ½ pound pork liver, pureed in food processor; 2 quarts white rice, cooked; 2 cups green onion, thinly sliced; 2 tablespoons parsley, finely chopped; 1 teaspoon celery salt; 1 pint sour cream; ½ cup Creole mustard; 1 teaspoon kosher salt

levigoode.com

Certain foods are inextricably linked with a specific culture in America. Lobster rolls in Maine or deep-dish pizza in Chicago come to mind, as does boudin—a

View full recipe on levigoode.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at levigoode.com.

Share this recipe:

Cooking tools: