Main Dishes, Pork Mutton Veal, Poultry

Boudin' Blanc

  • 2 1/2 pounds Pork butt
  • 2 1/2 pounds Chicken, ground
  • 2 1/2 teaspoons Kosher (coarse) salt
  • 2 1/2 tablespoons White pepper
  • 2 1/2 cups Onions, minced
  • 4 tablespoons Butter
  • 2 Eggs
  • 1/4 bunch Parsely, fresh
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 1/8 teaspoon Cloves
  • 1/8 teaspoon Cinnamon
  • 2 1/2 cups Rice, cooked

    • Melt butter and saute onions.

    Mix eggsand spices.

    Combine onions, parsley and rice with meats.

    Mix in eggs and spices.

    Shape into links and cook.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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