Pork Boudin Blanc Recipe

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Pork Boudin Blanc Ingredients

3 tbsp bacon drippings
1 cup onions - chopped
1 cup parsley - fresh, chopped
1 tbsp garlic - chopped
1 cup water
2 cup cooked rice
4 cup cooked pork - chopped (leftovers wi, ll do)
1 cayenne pepper - to taste
1 1/2 tsp salt - depending on salt in leftove, r pork

A Recipe for
Pork Boudin Blanc

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Using Thyme:
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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Pork Boudin Blanc

A nickel will get you on the subway, but garlic will get you a seat.
Old New York Proverb

Pork Boudin Blanc Directions

Saute onions in bacon drippings until nearly clear. Add parsley, then
garlic. Add water. Cook until the onions are completely cooked. Add
rice and blend in real well. Add chopped pork, ground cayenne pepper,
and salt if needed.

With sausage stuffer, stuff mixture into natural pork casings. Tie in
4- to 5-inch links. To serve, heat in a pan with a little water
until warmed through.

Serves: 1

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Pork Boudin Blanc Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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