Boudin is the French term fo the blood sausage, or 'pudding', madewith the blood of the pig. Boudin blanc is a white sausage made withpork but no blood. This Louisiana version adds rice and is evenwhiter. Makes 3 sausages, each about 76 cm long.
Place the sausage casing in a bowl. Pour in enough warm water tocover it and soak for 2 3 hours, until it is soft and pliable.
Meanwhile, put the pork in a heavy 4-5 quart casserole and addenough water to cover it by 3 cm. Bring to a boil over high heatand skim off the foam and scum that rise to the surface. Add 2 cupsof onion, the bayleaf, peppercorns and 1 tsp salt. Reduce heat to lowand simmer, partially covered, for 1.5 hours.
With a slotted spoon, transfer the chunks of pork to a plate. Putthe pork, the remaining 2 cups of onions, the green pepper, parsley,green onions and garlic through the medium blade of a food grinder andplace the mixture in a deep bowl. Add the rice, sage, cayenne andblack pepper and the remaining 4 tsp of salt. Knead vigourously withboth hands, then beat with a wooden spoon until the mixture is smoothand fluffy. Taste for seasoning.
To make each sausage, tie a knot 8 cm from one end of a lengthof the casing. Fit the open end over the funnel (or 'horn') on thesausage making attachment of a meat grinder. Then ease the rest ofthe casing onto the funnel, squeezing it up like the folds of anaccordion.
Spoon the meat mixture into the mouth of the grinder and, with awooden pestle, push it through into the casing. As you fill it, thecasing will inflate and gradually ease away from the funnel in aropelike coil. Fill the casing to within an inch or so fo the funnelend but do not try to stuff it too tightly, or it may burst. Slip thecasing off the funnel and knot the open end. You may cook thesausages immediately or refrigerate them safely for five or six days.
Before cooking a sausage, prick the cawsing in five or six placeswith a skewer or the point of a small sharp knife. Melt 2 Tablespoon ofbutter with 1 Tblsp of oil in a heavy 30 cm skillet set overmoderate heat. When the foam begins to subside, place the sausage inthe skillet, coiling it in concentric circles. Turning the sausagewith tongs, cook uncovered for about 10 minutes, or until it is brownon both sides.