Recipes

Emeril Lagasse’s Boudin

Photo courtesy of Emeril's New Orleans

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yields

4½ pounds

    Ingredients
  • 2½ pounds pork butt
  • cut into 1-inch cube
  • 1 pound pork liver
  • rinsed in cool water
  • 1 cup chopped onions
  • ½ teaspoon minced garlic
  • ½ cup chopped green bell pepper
  • ½ cup chopped celery
  • 4¼ teaspoons salt divided
  • 2½ teaspoons cayenne divided
  • 1½ teaspoons ground black pepper divided
  • 1 cup finely chopped parsley divided
  • 1 cup chopped green onions tops (green part only)
  • divided,6 cups cooked medium-grain rice
  • About 4 feet (1½-inch diameter) casings
steps
  1. In a large saucepan, combine pork butt and liver, 2 quarts water, onions, garlic, bell pepper, celery, 1 teaspoon salt, ¼ teaspoon cayenne, and ¼ teaspoon black pepper. Bring liquid to a boil then reduce to a simmer. Simmer for 1½ hours, or until pork and liver are tender. Remove from heat and drain, reserving 1½ cups broth.
  2. Using a meat grinder with a ¼-inch die, grind together the pork mixture, ½ cup parsley and ½ cup green onions.
  3. Turn meat out into a mixing bowl. Stir in rice and remaining salt, cayenne, black pepper, parsley, and green onions. Add reserved broth, ½ cup at a time, mixing thoroughly between additions. Either using a feeding tube or a funnel, stuff sausage into casings, making 3-inch links. Bring 1 gallon salted water to a boil. Poach boudin for about 5 minutes, or until links are firm to the touch and plump. Remove from water and allow to cool slightly before serving.
  • Emeril Lagasse of Emeril's in New Orleans

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