Emeril's Boudin Sausage

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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 1/2 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 slightly before serving.

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Recipe Details

• Source: Emeril Live EM1A21E
• Dish Type: Appetizer
• Cuisine: Cajun/Creole
• Cooking Method: Combination
• Occasion: Any
• Effort Level: Moderate

Tags

restaurant classics, Emeril's 25th Anniversary, emerils new orleans, sausage

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