Boudin Sausage

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Pork butt - cut into 1" cubes
1 lb	454g / 16oz	Pork liver - rinsed in cool water
2		Water
1 cup	62g / 2.2oz	Chopped onions
1/2 teaspoon	2.5ml	Minced garlic
1/2 cup	73g / 2.6oz	Chopped green bell peppers
1/2 cup	55g / 1.9oz	Chopped celery
4 1/4 teaspoons	21ml	Salt
2 1/2 teaspoons	12ml	Cayenne
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
1 cup	146g / 5.1oz	Finely-chopped parsley
1 cup	62g / 2.2oz	Chopped green onions tops - (green part only)
6 cups	960g / 33oz	Cooked medium-grain rice
		Sausage casings, 1 1/2" diameter, about 4
		Feet in length

Recipe Instructions

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth.

Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 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, 1/2 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.

This recipe yields about 4 1/2 of sausage.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.