Boudin with Apple Chow Chow Recipe

Servings: 8
Prep time: 1 hour
Total time: 4 hours

Ingredients

for the chow chow:
3 ½ ounces|100 grams green tomatoes, diced
2 ½ ounces|70 grams green bell peppers, diced
2 ½ ounces|70 grams yellow onions, diced
5 ¼ ounces|150 grams cabbage, diced
3 ⅛ ounces|90 grams green apple, diced
⅞ ounce|25 grams kosher salt
3 grams citric acid
½ cup|100 ml apple cider vinegar
2 ⅔ ounces|75 grams white sugar
1 gram chile flakes
1 gram ground mace
1 gram ground turmeric
pinch of freshly ground black pepper
3 ½ ounces|100 grams yellow mustard
½ bunch of chives, finely chopped

for the boudin:
⅙ bunch thyme
1 bay leaf
38 cups|9 liters water
42 ounces|1.2 kilograms pork shoulder, roughly diced into palm-sized pieces
14 ounces|400 grams back fat, roughly diced into palm-sized pieces
12 ounces|340 grams pork liver, roughly diced into palm-sized pieces
10 ½ ounces|300 grams celery, cut into 4-cm pieces
13 ¾ ounces|390 grams green bell pepper, seeded and cut into 4-cm pieces
14 ounces|400 grams white onions, cut into 4-cm pieces
2 ounces|55 grams jalapeños, cut into 4-cm pieces
10 ¼ ounces|290 grams long grain white rice
1 ounce|30 grams garlic cloves, minced
1 bunch parsley, finely chopped
½ bunch spring onions, minced
2 ½ ounces|70 grams kosher salt
1 ounce|30 grams Cajun seasoning
10 feet|3 meters sausage casings

Directions

1. Make the chow chow: Run the tomatoes, peppers, onion, cabbage, and apple through a food processor, one at a time. All ingredients should be in a uniformed large minced consistency.
2. Place in a large bowl with the salt and citric acid and mix well by hand. Place into a large plastic container and leave the mixture to sit in the fridge for 12 hours.
3. The next day, strain the mixture, rinsing it well under cold water, then set aside into a strainer to drain.
4. Meanwhile, in a large saucepan, add the vinegar, sugar, chile flakes, mace, turmeric, pepper and ¼ cup|50 ml water and bring to the boil. Reduce the heat to maintain a simmer and cook for 10 minutes.
5. Add the vegetables and simmer for an additional 5 minutes. Transfer to a tray and cool completely, then transfer to a bowl and mix with the mustard and chives.
6. Make the boudin: In a large saucepan, combine the bay leaf and thyme with 9 liters of water and bring to a boil. Add the meat and cook at a simmer for 4 minutes until partially cooked. Using a slotted spoon or tongs, transfer the meat to a tray to cool.
7. Repeat the same process for the vegetables so they're cooked al dente, transferring them to an ice bath to stop the cooking process. Drain on paper towels and pat dry.
8. Bring the stock back to boil and add in the rice. Simmer until completely cooked. Strain and place rice on tray to cool. Pick out any thyme stalks and bay leaves and refrigerate all ingredients until cold, about 1 hour.
9. Pass the meat and vegetables through a meat grinder set to a large dice. Add the rice, salt, Cajun spice, parsley, and stock and mix thoroughly. Make a small patty and cook it in a small skillet. Taste and adjust seasoning if necessary, then refrigerate again until cold, about 1 hour longer.
10. Moisten the nozzle of the stuffer with water and slide the casings onto the nozzle.
11. Turn on the stuffer and press some of the mixture into the machine until about 2 ½-cm of the mixture protrudes from the tip. Turn off the machine, pull some of the casing from the nozzle over the mixture, and tie a knot at the tip, taking care to press out any air pockets. You can use a pin or cake tester to poke any small holes to release air.
12. Turn the machine back on and gently press the mixture through the stuffer and into the casing, coiling the sausage on your work surface, until you have used up all of the mixture.
13. Cut off any excess casing, pressing out air pockets, and tie a knot at the end. Twist the sausage unit into 10-cm links.
14. Steam over simmering water at approximately 90°C for 20 minutes. Do not overheat while steaming, as this will split the casings.
15. Refrigerate until needed, and hang at least 24 hrs before using.
16. Smoke at 100°C for 1 hour, then transfer to a cast iron pan and fry in clarified butter until golden brown. Serve with Chow Chow and crackers.

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