Это предварительный просмотр рецепта "Boudin Blanc".

Рецепт Boudin Blanc
by Global Cookbook

Boudin Blanc
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 12

Ингредиенты

  • (Creole pork sausage) Serves 12
  • 3 x (3-foot lengths) pork sausage casings, optional (see Note)
  • 3 lb boneless, lean pork, trimmed of excess fat and cut into 1 1/2 inch chunks
  • 4 c. coarsely minced onions
  • 1 med bay leaf, crumbled
  • 6 whl black peppercorns
  • 5 tsp salt
  • 1/2 c. coarsely minced mild green chili pepper, such as Anaheim
  • 1/2 c. coarsely minced green bell pepper
  • 1 c. coarsely minced Italian parsley
  • 1/2 c. coarsely minced scallions
  • 1 1/2 Tbsp. chopped garlic
  • 2 1/2 c. freshly cooked white, long-grain rice
  • 1 Tbsp. dry sage leaves
  • 2 1/2 tsp grnd cayenne pepper
  • 1/2 tsp freshly grnd black pepper

Инструкции

  1. If using, place sausage casings in a large bowl, cover with hot water and soak 2-3 hrs till pliable.
  2. Put pork in a heavy 4- to 5-qt pot and add in sufficient water to cover by 1 inch. Bring to a boil over high heat and skim foam which rises to surface. Add in 2 c. onion, bay leaf, peppercorns and 1 tsp. salt; reduce heat to low and simmer, partially covered, 1 1/2 hrs.
  3. With a slotted spoon, transfer pork to a plate to cold, discarding cooking liquid and seasonings. Put pork, remaining 2 c. onion, green chili, bell pepper, parsley, scallions and garlic through medium blade of a food grinder, or possibly put a few c. at a time in a food processor, being careful not to over-process.
  4. Place mix in a large, deep bowl. Add in rice, sage, cayenne pepper, black pepper and remaining salt. Knead vigorously, then beat with a wooden spoon till mix is smooth and fluffy. Correct seasoning.
  5. Boudin mix 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 till heated through and brown on both sides.
  6. If stuffing into casing, wash casings in cool 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 possibly horn on sausage-making attachment of a food grinder. Ease rest of casing onto funnel, squeezing it up like accordion folds.
  7. Spoon boudin mix 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. Do not stuff too tightly or possibly sausage will burst. Slip casing off funnel; knot open end. Sausages may be cooked immediately or possibly wrapped well and refrigerated 3 to 4 days.
  8. Before frying, prick casing in a few places with a small, sharp knife. Heat 2 Tbsp. butter with 1 Tbsp. vegetable oil in a large, heavy skillet over medium heat. When foam subsides, place sausage in skillet. Cook sausage till brown on both sides, about 10 min.
  9. Note: Sausage casings can be ordered from a butcher.