Directions: |
Directions:In a large stock pot combine the pork roast, 3 whole onions, 2 whole bell peppers with enough water to cover the entire contents of pot. Boil until the meat begins to separate from the bone. Remove roast from the water, trim the fat. Reserve the stock.
With a meat grinder, grind together the meat with the boiled onions and bell peppers. Also grind in one additional raw onion, quartered.
Return the meat mixture to the pot and add the green onions and parsley. Add the seasonings and stir thoroughly.
Add the cooked rice to the mixture and keep the consistency "wet" but not too wet to handle. Tie the end of the casing into a knot and push onto a stuffing attachment on the grinder like a stocking. Stuff the boudoin mixture into the meat grinder and feed into the casing, it may take you some time to get the right pressure to fill the casing properly so go slowly at first. You can also form into balls by hand and roll in bread crumbs and fry.
Because this recipe makes such a large amount of boudoin, you may want to seal the rest in an air proof package and freeze fore later use. To thaw the boudoin, heat water to boiling in a large pot and place boudin in the pot and boil for 10 minutes. Remove and serve. If making boudoin balls, roll in a small amount of bread crumbs before freezing. To thaw, deep fry until golden brown or bake in the oven at 350 º for 20 minutes, turning balls once. |
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