Recipe - Boudan With Creamy Grits And Roasted Corn

1 Hog's head; cut into pieces
with eyes; ears and snout
removed
1 One half pound Pork liver
2 Onions; cut into chunks
2 Stalks celery
1 lg Bell pepper; cut into
chunks
4 (up to)
6 pound Pork butt; cut into chunks
6 Pigs feet
Salt; black pepper, and
Cayenne to taste
3 pound Rice; cooked
1 Hank of sausage casing

Date: Wed, 20 Mar 1996 14:07:37 0600

From: rael@EbiCom.net

Yield= 15 20 lbs.

Place all ingredients except rice and sausage casing into a large pot;
cover with water and boil one to two hours or until meat is tender.

Remove ingredients from broth and continue to cook broth until reduced by
half.

Remove all bones and excess fat from head, feet and pork butt and grind
entire mixture in food processor or grinder.

Season with salt, black pepper, and cayenne pepper. (This dish is a highly
seasoned dish.)

Mix with cooked rice, stirring the mixture as little as possible to prevent
rice from breaking. If too dry, add some of the broth.

Fill the sausage casing using a funel or sausage stuffer, tying the ends.

Simmer boudin in broth for 15 minutes.

Recipe from CAJUN CUISINE (Beau Bayou Publishing Co., 1985)

CHILEHEADS DIGEST V2 #272

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.