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
ESSENCE OF EMERIL SHOW #EE2432