Making boudan

4 servings

Ingredients

QuantityIngredient
poundsPork butt, cut into 1-inch
Cubes
1poundsPork liver, rinsed in cool
Water
2quartsWater
1cupChopped onions
½teaspoonMinced garlic
½cupChopped green bell peppers
½cupChopped celery
teaspoonSalt
teaspoonCayenne
teaspoonGround black pepper
1cupFinely chopped parsley
1cupChopped green onion tops,
(green part only)
6cupsCooked medium-grain rice 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 pounds

ESSENCE OF EMERIL SHOW #EE2432