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Ralph’s

Boudin blanc

Ingredients

3lbs ground pork
1tsp ground sage
4 bay leaves
1tsp dried thyme
1 chili peppers
2tsp red pepper flakes
2 tsp ground pepper
1tsp cayenne
Pinch dry thyme

1/8 tsp allspice
1 fine chopped onion
Pinch ground mace
1 c cooked rice
1/2c chopped parsley
2tsp minced garlic
21/2 tsp salt
3/4c chopped green onion
4-5 c chicken broth
Lagniappe

Boudin is not a true sausage, it is more of a stuffing. The meat is pre cooked
then stuffed into the casings or formed into a ball. Boil the pork in the water
along with bay leaves, Chile pepper, and 1 tsp of pepper and the pinch of
thyme.

When cooked add the chopped onion and cook till tender, add the rice and
cook till done.

Add the garlic, sage, thyme, red pepper flakes, cayenne, allspice, mace,
parsley and the remaining teaspoon of black pepper and the remaining 2 1/2
teaspoons of salt along with the chopped green onions and continue cooking
till it is well blended,

Adjust for taste and stuff into medium casings or make into Boudin balls.

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