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Boudin Sausage
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4
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6
1/2 Pound Pork butt; cut into 1 cubes
Pound Pork liver; rinsed in cool water
Quart Water
Cup Chopped onions
/2 Teaspoon Minced garlic
/2 Cup Chopped green bell peppers
/2 Cup Chopped celery
1/4 Teaspoon Salt
1/2 Teaspoon Cayenne
−1/2 Teaspoon Freshly−ground black pepper
Cup Finely−chopped parsley
Cup Chopped green onions tops; (green part only)
Cup Cooked medium−grain rice
Sausage casings; 1 1/2 diameter, about 4
Feet 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 1/12 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. This recipe yields about 4 1/2 of sausage.
Boudin Sausage
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