Entree: Martinique – Northern Culinary Region – Boudin Créole (Creole seasoned pork sausage made with pork, rice, liver and island spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) pork shoulder, coarsely ground
- 8 oz (225 g) pork liver, finely chopped
- 1 cup (240 ml) cooked white rice (about 180 g cooked)
- 1 medium onion (approx. 6 oz / 170 g), finely chopped
- 3 cloves garlic (about 15 g), minced
- 2 stalks green onion (scallions) (approx. 30 g), thinly sliced
- 1/2 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) white vinegar
- 2 tsp (10 g) ground pimento (allspice)
- 1 tsp (5 g) dried thyme
- 2 tsp (10 g) salt
- 1 tsp (5 g) black pepper
- 1/2 tsp (2.5 g) ground nutmeg
- 1/4 cup (60 ml) water or reserved pan juices
- 6–8 ft (1.8–2.4 m) natural hog casings, rinsed and soaked according to package instructions
- 2 tbsp (30 ml) neutral oil for frying

Instructions

1. In a heavy skillet over medium heat, sauté the onion and garlic in 1 tbsp (15 ml) oil until softened, about 5 minutes. Remove from heat and let cool slightly.
2. In a large bowl combine the ground pork, chopped pork liver, cooked rice, cooled onion and garlic, green onion, parsley, vinegar, pimento (allspice), thyme, salt, pepper and nutmeg. Add the 1/4 cup (60 ml) water and mix thoroughly until evenly combined. Refrigerate the mixture for 30–60 minutes to let flavors meld; chilling also firms the mix for stuffing.
3. Fit a sausage stuffer or piping bag with a large tip and load with the chilled mixture. Rinse and mount the hog casings on the nozzle, leaving a few inches at the end to tie.
4. Fill casings, taking care not to overstuff; leave a bit of space so links can be twisted. Twist into 6–8 links about 4–5 inches long and tie off ends.
5. To cook, bring a large pot of water to a gentle simmer (do not boil). Poach the sausages in batches for 12–15 minutes until firm. Remove and let cool on a rack.
6. For service, heat remaining 1 tbsp (15 ml) oil in a skillet over medium-high heat and pan-sear the poached boudins until the casings are crisp and browned, about 2–3 minutes per side. Alternatively, grill briefly over medium heat.
7. Serve hot with creole mustard, fried plantains or a simple salad.