This is a print preview of "Montana Boudin Hot Links" recipe.

Montana Boudin Hot Links Recipe
by Global Cookbook

Montana Boudin Hot Links
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  • 3 x Pork Picnic Roasts, (Butt) 26#
  • 1 x Boneless cross rib roast, (Beef Chuck), 5 1/2#
  • 1 can (12oz) Embasa sliced jalepenos in escaeche
  • 1/3 bot hickory smoke
  • 1/4 c. Top Hat chile pwdr
  • 4 x Chicken bouillion cubes
  • 1/3 c. Garlic pwdr
  • 1/2 c. Extra virgin olive oil
  • 1 lrg Red onion, diced
  • 3 Tbsp. Prauge pwdr #1
  • 1 1/2 tsp Sage
  • 2 tsp Celery seed
  • 2 tsp Celery salt
  • 3 tsp Cumin
  • 2 tsp Black pepper
  • 1 x 3-ounce bottle Gephart chili pwdr
  • 1/3 c. Balsamic vinegar
  • 1 can (21oz) Wilderness apple pie filling
  • 2 quart Ice water
  • 1 x White onion, finely diced
  • 3 bn Green onions, diced

Directions

  1. Chunked up all the meats for grinding reserving the bones from the pork. In a big pot I put 8 c. of water and the bones. Took 1/3 of each meat and added it to pot also.
  2. Added to pot "part 1".
  3. Slow boiled this for 1 1/2 hrs. Removed the meat from the juice stock and reserved the stock. Gave the bones to neiborhood dogs. While the stock was still warm I took 4 c. of this and added 2 c. Minute rice and just let it sit.
  4. Refriged this meat until cooled. In a large tub with the other meat added the now cooled meat and added "part 2".
  5. Grnd all this with course grinding plate, then added rice mix and blended together. Let sit in frigerator overnight. Next added about 2 qts ice water, 1 white onion finely diced and 3 bunches of green onions diced and mixed thouroughly. Then cased them in 32mm casings. Good stuff