Cajun Boudine

Step 1

Cut meat into cubes small enough to fit in your grinder.

Step 2

Marinate meat overnight with all ingredients except the rice and Tabasco.

Step 3

Cook rice and allow to cool. Sprinkle Tabasco over rice.

Step 4

Grind sausage on 3/16th die. Par freeze and paddle until fully emulsified.

Step 5

Fold in cooked rice and Tobasco mixture.

Step 6

Stuff into hog casings and freeze.

Step 7

Separate sausages and vacuum seal.

Step 8

Circulate at 155 degrees for 3 hours.