Boudin, Abita Mustard, and Bread and Butter Pickles

Adapted by StarChefs.com
March 2012

INGREDIENTS:

Boudin
pork shoulder
onions
garlic
celery
fresh hot peppers
salt
pepper
cayenne
cooked white rice
fresh parsley
Chopped scallions
To Assemble and Serve
abita mustard
bread-and-butter pickles

METHOD:

For the Boudin:

Braise the pork shoulder with the onions, garlic, celery, hot peppers, salt, pepper, and cayenne. Once the pork is tender, separate the meat and vegetables from the cooking liquid and reserve the liquid.

Push the meat and vegetables through a coarse die in a meat grinder; place into a mixing bowl, and combine with the rice. Adjust the consistency with the reserved cooking liquid and season with fresh parsley and chopped scallions. Pipe the boudin into rinsed natural casings and twist off into links. The links can be poached, grilled, pan fried, or eaten cold. They can also be uncased, rolled into balls, breaded, and deep fried.

To Assemble and Serve:

Serve the Boudin with Abita mustard and bread-and-butter pickles.