Making boudan

Yield: 4 servings

Measure Ingredient
2½ pounds Pork butt, cut into 1-inch
\N \N Cubes
1 pounds Pork liver, rinsed in cool
\N \N Water
2 quarts Water
1 cup Chopped onions
½ teaspoon Minced garlic
½ cup Chopped green bell peppers
½ cup Chopped celery
4¼ teaspoon Salt
2½ teaspoon Cayenne
1½ teaspoon Ground black pepper
1 cup Finely chopped parsley
1 cup Chopped green onion tops,
\N \N (green part only)
6 cups Cooked medium-grain rice inch diameter, casings,
\N \N 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 pounds


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