No. 629 Boudin Style Cajun Sausage Seasoning

(For 12-1/2# Batches Divide Following By 1/2)

You will need:

• 5 lbs. Rice (Uncooked)
• .06 lbs. Finely Minced Parsley
• 5 lbs. Milk
• 9 lbs. Fat Pork Meat
• 5 lbs. Raw Onions
• 6 lbs. Beef Blood

Suggested Procedure: The raw onions should be chopped into small pieces and sautéed in lard until they are golden brown. Allow onions to cool. Cook rice according to package; allow to cool. Grind Pork through a 3/8" Grinder Plate and place in mixing container. (Be sure all the fat pork has been cholled to at least 38-40 degrees F before grinding). Add the cooled onions to the meat mixture along with the other ingredients including the blood. Mix throughly. Stuff into 35-38mm Hog Casings. Place sausage in water at 170-180 degrees F until the internal temperature is at least 160 degrees F. Allow to cool overnight before using.