Three Pigs recipe from Thomas Robey of The Veranda

Thomas Robey of The Veranda cooks pork three different ways for today's noon show. Here's the recipe:

Three Pigs

For the Boudin (Piggie #1)

5 lbs boneless Pork shoulder

1 lb Pork or Chicken Liver (optional)

1 Green Bell Pepper

2 med Onion

3 stalks Celery

1 bunch Green onions

5 cloves Garlic

4 ½ cups cooked white rice

2 Tbsp. Worcestershire Sauce

2 Tbsp. Hot Sauce

Creole Seasoning

4 cups Seasoned Flour

2 cups Egg Wash

4 cups Seasoned Bread Crumbs

Cut the pork into 1" cubes. Smoke the pork at 200' for 2 ½ hours (this step is optional, you can start with the next step, we just feel smoking the pork adds a real depth to the dish.) Rough chop all the vegetables and place in a large stockpot, add the pork and the liver. Cover with water, add the Worcestershire and the hot sauce. Simmer until the pork is falling apart, approximately 1 hour. Remove the pork and the vegetables, retain the liquid. Grind the pork and vegetable mixture on the  medium die of your grinder. Mix the ground mixture and the cooked rice, then add some of the liquid until mixture becomes emulsified.  Season with the creole seasoning, the form the mixture into 3 oz. balls.  Chill.

When the boudin is firm, bread the by placing them first in the flour, then the egg wash, then the breadcrumbs.

Note- this recipe makes a bunch, but these balls freeze well and make great appetizers!

For the Onions(Piggie #2)

3 large yellow onions, julienne

1 cup Applesmoked Bacon, chopped

¼ cup Chicken Stock, or liquid left from making boudin

1 Tbsp. fresh thyme, picked and chopped

Salt and Black Pepper

Cook the bacon slowly in a medium skillet. When the bacon is half cooked, add the onions and the thyme. Continue to cook slowly, stirring to keep the onions from browning. When the onions begin to turn translucent, add the stock. Cook until the onions are very soft. Season with the salt and black pepper.


For the Gravy (Piggie#3)

4 cups Milk

¼ cup Onion, diced

1 tsp. Garlic, minced

1 Large Ripe Tomato, peeled, seeded and diced

1 cup Andouille Sausage, or other Cooked Smoked Sausage, diced finely

1 Tbsp. fresh Sage, chopped

4 Tbsp. Bacon Fat, or Unsalted Butter

4 Tbsp. All Purpose Flour

Splash of hot sauce, worcestershire

Salt and Black Pepper to taste

Melt the bacon fat or butter in a medium sized saucepot. Add the garlic and onion, stirring constantly, just until the garlic begins to brown. Add the tomato and the sausage, continue cooking until the sausage seems to have rendered out its fat. Dust with the flour, forming a roux with the fats in the pot. Cook for two to three minutes, or until the roux mixture falls away from the sides of the pot. Add the milk and the sage, cook until the flour taste is gone from the roux. Season with the salt, pepper, worchestershire and hot sauce. Reserve

To plate, pan fry the boudin balls. Place the bacon braised onions on the plate, add a fried boudin ball, and top with a poached egg. Sauce generously with the gravy.