Stuffed Ponce or Chaudin

[Magicman]

     

Cajun Stuffed Chaudin
PREP TIME: 1-1/2 Hours
SERVES: 6

COMMENT: I have not eaten this dish, but it will take your thoughts off of Grits.   :D

INGREDIENTS:

    1 medium size chaudin (pork stomach)
    2 quarts cold water
    4 tbsps soda
    1/2 cup vinegar
    1/2 cup butter
    1 cup chopped onions
    1/2 cup chopped celery
    1/4 cup diced red bell pepper
    1/4 cup diced garlic
    1/2 cup sliced mushrooms
    1/2 cup ground andouille sausage
    1/2 pound ground beef
    3 pounds ground pork
    1 cup seasoned Italian bread crumbs
    2 eggs
    1/2 cup chopped green onions
    1/2 cup chopped parsley
    Salt and cracked black pepper to taste
    1/2 cup vegetable oil
    2 small sliced onions
    1 cup diced celery
    1/2 cup chopped bell pepper
    1/4 cup diced garlic
    2 cups sliced mushrooms
    3 cups chicken stock
    Salt and cayenne pepper to taste

METHOD:
Have your butcher clean one chaudin properly for you. Place chaudin in a large bowl with water, soda and vinegar. Allow to set for 1 hour. In a heavy-bottomed sauté pan, heat butter over medium high heat. Add onions, celery, bell pepper, garlic, mushrooms and andouille and sauté 3 to 5 minutes or until vegetables are wilted. Add ground beef and pork. Continue to cook until meat is well browned and separated, about 45 minutes. Once browned, add bread crumbs, eggs, green onions and parsley. Cook an additional 3 minutes and season to taste using salt and cracked black pepper. Remove from heat and set aside. Remove chaudin from soda water and rinse under tap 2 to 3 times. Using a large metal spoon, stuff chaudin with ground meat dressing until completely full. Secure open ends with toothpicks and heavy gauge twine. In a heavy-bottomed dutch oven, heat oil over medium high heat. Sauté onions, celery, bell pepper, garlic, carrots and mushrooms approximately 2 minutes or until vegetables are wilted. Add chaudin and brown well on all sides. Add chicken stock, bring to a low boil and reduce heat to simmer. Cover dutch oven and allow chaudin to cook approximately 1 hour turning occasionally. Season to taste using salt and cayenne pepper. Once cooked, slice into 1/2-inch slices and serve with natural sauce.

[WV Sawmiller]

   Probably delicious but I am still squeamish about eating the insides of animals (except sausage casings).

    Our last trip to Cameroon in west Africa where I had worked was Feb 2008. We stopped to eat at a village along our route and watched the "Chef" and his "sous chef" clean a sheep stomach then stuffed it with the heart, liver and kidneys then pegged it shut with small sticks like toothpicks. Threw it on the grill (a heavy piece of welding wire on top of a 55 gallon drum with 1' square fireplace opening at the bottom) and grilled it. Turned it a time or two but before we left it was done and the other customers like to got in a fight to get it. The chef sliced it off in thin layers with a long sharp knife so the customer got a little bit of all the organs. We didn't eat any but it went quick to the locals.