RECIPES WITH BOUDIN SAUSAGE RECIPES

Name: Boudin Sausage
Yield: 4 1/2 pounds
Cuisine: american
Ingredients: 2 1/2 pounds pork butt, cut into 1-inch cubes; 1 pound pork liver, rinsed in cool water; 2 quarts water; 1 cup chopped onions; 1/2 teaspoon minced garlic; 1/2 cup chopped green bell peppers; 1/2 cup chopped celery; 4 1/4 teaspoons salt; 2 1/2 teaspoons cayenne; 1 1/2 teaspoons ground black pepper; 1 cup finely chopped parsley; 1 cup chopped green onions tops, (green part only); 6 cups cooked medium-grain rice

BOUDIN SAUSAGE RECIPE | EMERIL LAGASSE - FOOD NETWORK

Boudin Sausage Recipe | Emeril Lagasse - Food Network image

Provided by Emeril Lagasse

Categories side-dish

Yield 4 1/2 pounds

Number Of Ingredients 13

Ingredients

2 1/2 pounds pork butt, cut into 1-inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice

Steps:

In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.

SAUSAGE BALLS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Sausage Balls Recipe | Food Network Kitchen | Food Network image

Sausage balls are a classic party appetizer for a crowd and they couldn’t be simpler--just mix, shape and bake. We’ve included thinly sliced scallions in our version for subtle onion flavor and a touch of color.

Provided by Food Network Kitchen

Categories appetizer

Total Time 40 minutes

Cook Time 15 minutes

Yield 40 balls

Number Of Ingredients 4

Ingredients

1 pound ground pork sausage, such as Jimmy Dean, at room temperature (see Cook’s Note)
2 cups biscuit baking mix, such as Bisquick (see Cook’s Note)
1/2 cup thinly sliced scallions, optional
One 8-ounce package sharp Cheddar, grated

Steps:

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
Combine the sausage, baking mix and scallions if using in a large bowl and gently knead with your hands until the baking mix is fully incorporated. Add the Cheddar and continue to mix until the cheese is evenly distributed.
Using a tablespoon to scoop, divide the mixture into walnut-size pieces and shape into balls with your hands. Arrange on the lined baking sheets about 2 inches apart, about 20 balls per baking sheet.
Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.

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