Boudin - emeril lagasse's traditional

Yield: 1 Batch

Measure 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
\N \N 1 1/2-inch diameter casings about 4 feet in length

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

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