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Cajun Boudine

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READY IN:
4hrs
YIELD:
5 sausages
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut meat into cubes small enough to fit in your grinder.
  2. Marinate meat overnight with all ingredients except the rice and Tabasco.
  3. Cook rice and allow to cool. Sprinkle Tabasco over rice.
  4. Grind sausage on 3/16th die. Par freeze and paddle until fully emulsified.
  5. Fold in cooked rice and Tobasco mixture.
  6. Stuff into hog casings and freeze.
  7. Separate sausages and vacuum seal.
  8. Circulate at 155 degrees for 3 hours.

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