Memere Aucoin's Toutiere Recipe
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Category: |
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Ingredients: |
Ingredients: 2 lb. lean ground pork
1 lb. prepared sausage (I prefer Jimmy Dean's original)
½ c. uncooked rice, brown or white
1½ c. water
2 garlic cloves, pressed
dough for 2 two-crusted 9" pies
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Directions: |
Directions:In a pot large enough to hold all the ingredients, bring water to a boil and add the rice. Simmer 15 minutes. Rice needs to be al dente as it will continue to cook and absorb the fat during the baking. Add the pork, sausage meat, and garlic. Continue cooking, stirring the ingredients together until the pork is still somewhat pink. Do not over cook the mixture. Divide the filling between the two prepared pies. Cut a dime size hole in the top crust to allow steam to escape. Seal edges well. Bake in preheated oven 425º for 15 minutes. Reduce heat to 375º for 30-45 minutes or until the contents bubble and the crust is golden brown. The juices will most likely spill over so either place the pies on a cookie sheet or line the oven rack with foil. |
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Personal
Notes: |
Personal
Notes: I tweaked my mother's recipe by adding sausage meat which gives it just a little spicy taste, but does not overwhelm.
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