1⁄2 Bottle (0.5 l) (Tabasco "Habenerro" small bottle)
1. Place the pork roast in a pot. Cover it with water, and bring it to a boil.
2. Skim off the surface, lower the heat, and allow it to simmer for an hour.
3. Do the same thing for the liver, in a separate pot.
4. Drain both pots. Save 1 cup of the liquid from the roast pot.
5. Cook the rice in a rice cooker with the 3 cups of water, according to the directions on the package.
6. Use a food processor to chop up the meat. Add the onions as you go along. Don't over do this. You don't want to end up with a paste.
7. Place the 1 cup of liquid from the roast that you saved into a large bowl. Add all of the ingredients (including the rice and meat mixture) to this. Blend it together until it is consistent.
8. Stuff the mixture into sausage casings.
9. Enjoy your boudin grilled or in a stew or how ever you like it!
While most associate boudin with quick stops on the road from Texas to Louisiana, found at gas stations. If you’re not familiar with it, is a sausage that’s stuffed with pork, liver, rice, and a host of aromatics and spices. It’s what fuels road trips and it’s also mighty fine for home eating. It’s terrific to serve to friends when you’re watching the big game, and at holidays, to add it to a festive buffet. But no matter when or where you eat boudin, know that you’re in for a spicy filling treat. Watch thi