Entree: Saint Barthélemy – Boudin Creole (Creole-style spiced pork sausage made with ground pork and seasoned rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 25 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground pork
- 2 cups (390 g) cooked long-grain white rice
- 1 small onion, finely chopped
- 3 scallions (green onions), sliced thin
- 2 cloves garlic, minced
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh thyme or 1 tsp (1 g) dried thyme
- 1 small Scotch bonnet or habanero pepper, seeds removed and finely chopped (optional for heat)
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) ground cayenne pepper (adjust to taste)
- 1 tsp (5 ml) ground allspice
- 1/4 cup (60 ml) milk
- 1 large egg
- 1 tbsp (15 ml) vegetable oil (for browning)
- Natural hog casings, soaked and rinsed, or sausage casings of choice (optional — see instructions)

Instructions

1. Combine the ground pork, cooked rice, chopped onion, scallions, garlic, parsley, thyme, chopped pepper, salt, black pepper, cayenne, and allspice in a large bowl. Mix gently to distribute ingredients without overworking.
2. Whisk together the milk and egg; add to the pork and rice mixture and mix until evenly combined. The mixture should be moist but hold together; adjust with a tablespoon of milk or a sprinkle of breadcrumbs if too wet or dry.
3. If using casings: fill a sausage stuffer or a piping bag fitted with a wide tip with the mixture and stuff into prepared casings, forming 4 to 6 sausages about 6 inches long. Twist into links as desired. If not using casings: form into 8 patties, about 3 inches across.
4. Bring a large pot of water to a gentle simmer (not a boil). Add a bay leaf if desired. Poach the sausages or patties in simmering water for 20 to 25 minutes until cooked through (internal temperature 160°F / 71°C).
5. Remove sausages or patties from the water and pat dry. Heat the vegetable oil in a skillet over medium-high heat and brown the sausages or patties on all sides, 2 to 3 minutes per side, to develop color and a slight crust.
6. Serve hot with crusty bread, boiled greens, and spicy condiments typical of the island.