Wild Rice Brats or Sausage

[bundy]

Good morning all!
Buddy dropped off some of his antelope-wild rice and onion brats he had made in Minneapolis this year and they were really great!

Was wondering if anyone would have a recipe to duplicate these, they are fresh brats and not cured or smoked.

Maybe just a smoked sausage with wild rice and onion with venison or antelope?

Would a person cook the rice all the way before adding to mix and how much per 10# of meat?

Do you use reg onions?

Lots of questions, but new at this
Thanks

[squirtthecat]

Sounds like a crazy spin on boudin..

[deb415611]

Does sound like a crazy  spin on boudin.  take a look at some boudin recipes and you may find something similiar. There are a few posts on this site and if you google you will find alot.  Some of the boudin recipes might address the onion question too.    The  boudin recipes I have looked at all call for cooked rice.  I'd could the wild rice all the way, it takes a long time to cook wild rice.. 

[bundy]

Boudin, like Cajun?? No nothing Cajun in these, more like potato sausage. But Thanks anyways!

[deb415611]

Boudin, like Cajun?? No nothing Cajun in these, more like potato sausage. But Thanks anyways!

Boudin is a little more than Cajun

from wicki 
Boudin noir, before cooking.
Boudin (French pronunciation: [budɛ̃]) describes a number of different types of sausage used in French, Belgian, French Canadian, Creole and Cajun cuisine.

We were just trying to help you find something for a jumping off point.  At the very least it would give you an insight on the rice piece of your search. 

[Caribou]

Maybe take the potato sausage route and replace the tators with rice.
Just an idea
Carolyn

[bundy]

That's what I was thinking, going to try it this week end, suppose to get blizzard for 3 days so what else to do??????