Flavor is great, but sausage falls apart when cut. I think there was too much rice / onions.
Here's the one I followed.
Boudin Blanc (or "white Boudin") is a wonderful Cajun sausage stuffed with pork and rice. Boudin is the French term for the blood sausage, or "pudding," made with the blood of the pig. Boudin Blanc is a white sausage made with pork but no blood. It's one of those food products that originated in frugality; the rice was meant to stretch the meat. Now, it's a unique and delicious treat all on its own.
3 three foot long lengths hog sausage casing
3 lbs. boneless lean pork, trimmed of excess fat and cut into1 1/2 inch chunks
4 cup coarsely chopped onions
1 medium bay leaf, crumbled
6 whole black peppercorns
5 teaspoon salt
1 cup coarsely chopped green pepper
1 cup coarsely chopped parsley
1/2 cup coarsely chopped green onions
1 tablespoon finely chopped garlic
2 12 cup freshly cooked white rice
1 Tablespoon dried sage leaves
2 1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Put the pork in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch.
Bring to a boil over high heat and skim off the foam and scum that rises to the surface. Add 2 cups of onion, the bay leaf, peppercorns and 1-teaspoon salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4 teaspoons of salt. Knead vigorously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.
Stuff sausage into casings.
You can cook the sausages immediately or refrigerate them safely for five or six days.
Before cooking a sausage, prick the casing in five or six places with a skewer or the point of a small sharp knife.
Melt 2 Tablespoon of butter with 1 Tablespoon of oil in a heavy 12-inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides.
