Boudin Sausage
Category: RecipesPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 4.5 lbs
Ready in: 1-2 hrs
- 2 1/2 pounds pork butt, cut in 1-inch cubes
- 1 pound pork liver, rinsed in cool water
- 2 quarts water
- 1 cup chopped onions
- 1/2 teaspoon minced garlic
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 4 1/4 teaspoons salt
- 2 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoon freshly ground black pepper
- 1 cup finely-chopped parsley
- 1 cup chopped green onions tops, (green part only)
- 6 cups cooked medium-grain rice
- sausage casings, 1 1/2 in diameter, about 4 ft in length
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 1/2 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. Recipe Source: Emeril Lagasse
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by samiller426
10 lbs pork roast 3 medium onions, whole 5 shallots 2 bell peppers, whole 3 bunches green onion, chopped fine 1 bunch fresh parsley, chopped fine 1 tsp white pepper 2 Tbsp salt 1 1/2 Tbsp blac
view more member recipes