Print
Yield:
4 1/2 pounds
Level:
Easy

Ingredients

  • 2 1/2 pounds pork butt, cut into 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
  • 1 1/2 teaspoons ground black pepper
  • 1 cup finely chopped parsley
  • 1 cup chopped green onions tops, (green part only)
  • 6 cups cooked medium-grain rice
  • 1 1/2-inch diameter, casings, about 4 feet in length

Directions

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Boudin Sausage

Recipe courtesy of Emeril Lagasse

Boudin Kolache

Recipe courtesy of Andy Zubik

Boudin Stuffed Turkey

Recipe courtesy of Emeril Lagasse

Boudin with Jambalaya Grits

Recipe courtesy of Emeril Lagasse

Beer Poached Boudin with Grain Mustard

Recipe courtesy of Emeril Lagasse

Boudin Bites with Spicy Cajun Mayo

Recipe courtesy of Treva Chadwell

Boudin Stuffed Boneless Roasted Chicken

Recipe courtesy of Chad Robertson

Boudin-Stuffed Quail with Cranberry-Bourbon Sauce

Recipe courtesy of Jay Ducote

On TV

So Much Pretty Food Here