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
- 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.
- Using a meat grinder with a ¼-inch die, grind together the pork mixture, ½ cup parsley and ½ cup green onions.
- 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