"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Marie's Boudain Recipe

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This recipe for Marie's Boudain, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Cherry
Added: Saturday, January 13, 2007


1 lb ground meat
1 small pork roast
2 pork chops
(rice) about 2 lb
1 stalk green onions
2 or 3 onions
1 or 2 bell peppers
1 stalk celery
red pepper to taste
black pepper to taste
Hog Casings

Cook pork roast until done, when done about 30 minutes before turning fire out, ground meat, pork chops, let cook longer until done and fall apart.
use meat grinder and grind meat, onions, celery, bell pepper, cook rice on the side. when done mix with meat mixture, careful not to add too much rice and get the mixture too gummy. season to taste, salt, pepper, red pepper. after you have throught mixed rice with meat, onions etc, mixture you are ready to stuff in casing.
casings are packed in salt so you need to run each casing one at a time under cold water to open up. you can make as long as you would like them to be. if you have a grinder with the sausage stuffer. put the casing on the stuffer, and put mixture on top and began to push through, the size depends on you.

Personal Notes:
Personal Notes:
This Is a recipe that has been passed down in my family this is the first time I have actually put this on paper. it has always been in my memory. I hope you enjoy it as I have over the years with my kids.




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