Entree: Saint Barthélemy – Boudin Creole (Creole-style spiced pork sausage made with ground pork and seasoned rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 25 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground pork
- 2 cups (390 g) cooked long-grain white rice
- 1 small onion, finely chopped
- 3 scallions (green onions), sliced thin
- 2 cloves garlic, minced
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh thyme or 1 tsp (1 g) dried thyme
- 1 small Scotch bonnet or habanero pepper, seeds removed and finely chopped (optional for heat)
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) ground cayenne pepper (adjust to taste)
- 1 tsp (5 ml) ground allspice
- 1/4 cup (60 ml) milk
- 1 large egg
- 1 tbsp (15 ml) vegetable oil (for browning)
- Natural hog casings, soaked and rinsed, or sausage casings of choice (optional — see instructions)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the ground pork, cooked rice, chopped onion, scallions, garlic, parsley, thyme, chopped pepper, salt, black pepper, cayenne, and allspice in a large bowl. Mix gently to distribute ingredients without overworking.
2. Whisk together the milk and egg; add to the pork and rice mixture and mix until evenly combined. The mixture should be moist but hold together; adjust with a tablespoon of milk or a sprinkle of breadcrumbs if too wet or dry.
3. If using casings: fill a sausage stuffer or a piping bag fitted with a wide tip with the mixture and stuff into prepared casings, forming 4 to 6 sausages about 6 inches (15.2 cm) long. Twist into links as desired. If not using casings: form into 8 patties, about 3 inches (7.62 cm) across.
4. Bring a large pot of water to a gentle simmer (not a boil). Add a bay leaf if desired. Poach the sausages or patties in simmering water for 20 to 25 minutes until cooked through (internal temperature 160°F / 71°C).
5. Remove sausages or patties from the water and pat dry. Heat the vegetable oil in a skillet over medium-high heat and brown the sausages or patties on all sides, 2 to 3 minutes per side, to develop color and a slight crust.
6. Serve hot with crusty bread, boiled greens, and spicy condiments typical of the island.

1. Combine the ground pork, cooked rice, chopped onion, scallions, garlic, parsley, thyme, chopped pepper, salt, black pepper, cayenne, and allspice in a large bowl. Mix gently to distribute ingredients without overworking.
2. Whisk together the milk and egg; add to the pork and rice mixture and mix until evenly combined. The mixture should be moist but hold together; adjust with a tablespoon of milk or a sprinkle of breadcrumbs if too wet or dry.
3. If using casings: fill a sausage stuffer or a piping bag fitted with a wide tip with the mixture and stuff into prepared casings, forming 4 to 6 sausages about 6 inches long. Twist into links as desired. If not using casings: form into 8 patties, about 3 inches across.
4. Bring a large pot of water to a gentle simmer (not a boil). Add a bay leaf if desired. Poach the sausages or patties in simmering water for 20 to 25 minutes until cooked through (internal temperature 160°F / 71°C).
5. Remove sausages or patties from the water and pat dry. Heat the vegetable oil in a skillet over medium-high heat and brown the sausages or patties on all sides, 2 to 3 minutes per side, to develop color and a slight crust.
6. Serve hot with crusty bread, boiled greens, and spicy condiments typical of the island.