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White Rice (cooked)\n4c  Stock (Beef, Chicken, or\nVeg depending on your meat)\n\nSheep Casings\nMeat Grinder\nSausage Stuffer\n1/2tsp Curing Salt \n\nDirections\nGrind meat, live and fat together.  Mix with onion, celery, pepper and garlic.  Add Salt, curing salt, and seasoning and mix thoroughly. Cool and let set in refrigerator for a few hours. In a large pot combine meat mixture and stock to cover. Simmer for 2 hours.  Strain and save liquid. Let meat cool. Pass through the grinder a second time to blend everything together. Mix in rice and 4c of saved stock. MIX WELL.\nHere there are two modes of preparation. Classic “balls” simply rolling the mixture into a ball and frying.  And Sausage.  For Sausage you will need a sausage stuffer.","description_bbcode_parsed":"<span style='word-wrap: break-word;'>with guest chef \r\n\t\t\t\t\t<table style='display: inline-block; vertical-align:bottom;'>\r\n\t\t\t\t\t\t<tr>\r\n\t\t\t\t\t\t\t<td style='vertical-align: middle; border: none;'>\r\n\t\t\t\t\t\t\t\t<div style='width: 50px; height: 50px; position: relative; margin: 0px auto;'>\r\n\t\t\t\t\t\t\t\t\t<a style='position: relative; border: 0px;' href='https://inkbunny.net/Mulefoot'><img class='shadowedimage' style='border: 0px;' src='https://nl.ib.metapix.net/images78/usericons/small/noicon.png' width='50' height='50' alt='Mulefoot' title='Mulefoot' /></a>\r\n\t\t\t\t\t\t\t\t</div>\r\n\t\t\t\t\t\t\t</td>\r\n\t\t\t\t\t\t\t<td style='vertical-align: bottom; font-size: 10pt;'>\r\n\t\t\t\t\t\t\t\t<span style='position: relative; top: 2px;'><a href='https://inkbunny.net/Mulefoot' class='widget_userNameSmall'>Mulefoot</a></span>\r\n\t\t\t\t\t\t\t</td>\r\n\t\t\t\t\t\t</tr>\r\n\t\t\t\t\t\t</table><br /><br />1/2 lbs meat of choice (pork)<br />1/2 lbs Beef Liver<br />1/2 lbs Pork Fat<br />1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Onion (diced)<br />2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Celery Stalks (diced)<br />2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bell Pepper (diced)<br />1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bay Leaf<br />6&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cloves Garlic (minced)<br />4Tbs&nbsp;&nbsp;Coarse Salt<br />5Tbs&nbsp;&nbsp;Creole Seasoning<br />2c&nbsp;&nbsp;White Rice (cooked)<br />4c&nbsp;&nbsp;Stock (Beef, Chicken, or<br />Veg depending on your meat)<br /><br />Sheep Casings<br />Meat Grinder<br />Sausage Stuffer<br />1/2tsp Curing Salt <br /><br />Directions<br />Grind meat, live and fat together.&nbsp;&nbsp;Mix with onion, celery, pepper and garlic.&nbsp;&nbsp;Add Salt, curing salt, and seasoning and mix thoroughly. Cool and let set in refrigerator for a few hours. In a large pot combine meat mixture and stock to cover. Simmer for 2 hours.&nbsp;&nbsp;Strain and save liquid. Let meat cool. Pass through the grinder a second time to blend everything together. Mix in rice and 4c of saved stock. MIX WELL.<br />Here there are two modes of preparation. Classic &ldquo;balls&rdquo; simply rolling the mixture into a ball and frying.&nbsp;&nbsp;And Sausage.&nbsp;&nbsp;For Sausage you will need a sausage stuffer.</span>","writing":"","writing_bbcode_parsed":"<span style='word-wrap: break-word;'></span>","pools_count":0,"title":"Baking in the Buff with Beignet : Boudin Sausage","deleted":"f","public":"t","mimetype":"image/jpeg","pagecount":"1","rating_id":"1","rating_name":"Mature","ratings":[{"content_tag_id":"2","name":"Nudity","description":"Nonsexual nudity exposing breasts or genitals (must not show arousal)","rating_id":"1"}],"submission_type_id":"1","type_name":"Picture/Pinup","guest_block":"t","friends_only":"f","comments_count":"4","views":"191","sales_description":null,"forsale":"f","digitalsales":"f","printsales":"f","digital_price":""}