Boudin - emeril lagasse's traditional
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Pork butt; cut into one-inch cubes |
| 1 | pounds | Pork liver; rinsed in cool water |
| 2 | quarts | Water |
| 1 | cup | Onions; chopped |
| ½ | teaspoon | Garlic; minced |
| ½ | cup | Green bell peppers chopped |
| ½ | cup | Celery, chopped |
| 4¼ | teaspoon | Salt |
| 2½ | teaspoon | Cayenne |
| 1½ | teaspoon | Ground black pepper |
| 1 | cup | Parsley; finely chopped |
| 1 | cup | Green onion tops (green part only) |
| 6 | cups | Medium-grain rice cooked |
| 1 1/2-inch diameter casings about 4 feet in length | ||
Directions
In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, ¼ teaspoon cayenne, and ¼ teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1½ hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 ½ cups of the broth. Using a meat grinder with a ¼-inch die, grind the pork mixture. ½ cup of the parsley, and ½ cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley and green onions. Add the broth, ½ cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3 inch links.. Bring 1 gallon of salted water up to a boil.
Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.
Yield: 4 ½ lb
From: Ramone@... (Ramone)
MM format by Dave Sacerdote