700 ml of water
225 grams of boned chicken thighs, including skins
60 grams chicken liver
1 medium Onion, chopped
4 spring onions, chopped
1 tsp dried Parsley
1 tsp Dried Celery
3/4 tsp Salt
1/2 tsp Black pepper
3/4 tsp Red pepper
200 ml of Cooked rice
32mm Collagen Sausage casing or 18mm natural sheep casing.
Place water, chicken, and chicken liver into saucepan. Bring to a boil.
Reduce heat and simmer until chicken is cooked, approximately ten/fifteen minutes.
Remove chicken and liver from stock.
Add onion, green onion, and other seasonings to stock. Cook until onions are tender.
Grind chicken and liver, or pulse in a food processor, but be carefull not to over process.
Add ground meat to vegetable-stock mixture.
Cook until most of the water has evaporated and stir in cooked rice.
Adjust seasonings, if desired.
Stuff rice-meat mixture into sausage casings.
Grill, shallow fry or oven bake until casings are lightly browned. If you are able to hot smoke the sausage give this a try as well, for a change.
Traditional Boudin is simmered in hot water rather than fried, this method can be used if preferred on sausages using natural casings, however if using collagen casing this is not possible, as the casing will soften and peel off.