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Boudin Sausage

54cajun's
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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

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