Boudin Blanc

Fresh boudin (pronounced "boodan") is so good and packaged is not.  I love boudin blanc (white boudin) but I'm not a fan of liver.  I know it's not as authentic, but when I make my own boudin I leave the liver out.  You can make this with long grain rice or parboiled (converted) rice.  Parboiled rice can handle the pressure of the sausage stuffer as individual grains of rice a bit better while the long grain rice does not.  Ultimately the taste is the same but the presentation is a little different.  I prefer parboiled.

4 lbs
boneless pork butt, cut in large chunks (about 1"-2")
3 cups
uncooked rice
medium yellow onions, quartered
2 bunches
green onions, green and white parts, sliced into ⅛" pieces
1 bunch parsley, chopped
1 tbl
garlic, minced
2 tbl salt
2 tsp freshly ground black pepper
2 tsp white pepper
32-35 mm
natural hog casings

Place the cut up pork in a large pot, cover with water, and bring it to a boil.  Reduce the heat and simmer until tender, about 1 hour.  Scoop the pork out of the water and drain.  Discard the stock and set the pork aside to cool.  While the pork cools, cook the rice according to the directions on the package.  Set the rice aside.  Put the pork and onions through a meat grinder with a coarse grind.  Transfer the pork and onion mixture to a large bowl and mix in the green onions, garlic, parsley, cooked rice and seasonings.  Stuff into sausage hog casings with a sausage stuffer.  Do not use the blade in meat-grinder when stuffing as it grinds the rice into mush.  Boudin is typically steamed or poached just before serving but boudin cooked on a smoker is really good.