Boudin - emeril lagasse's traditional
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Boudin - emeril lagasse's traditional
  Sausage    Pork  
Last updated 6/12/2012 1:00:13 AM. Recipe ID 23307. Report a problem with this recipe.
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      Title: Boudin - E. L.'s traditional
 Categories: Sausage, Pork
      Yield: 1 Batch
  2 1/2 lb Pork butt; cut into
           - one-inch cubes
      1 lb Pork liver; rinsed
           - in cool water
      2 qt Water
      1 c  Onions; chopped
    1/2 ts Garlic; minced
    1/2 c  Green bell peppers
           - chopped
    1/2 c  Celery, chopped
  4 1/4 ts Salt
  2 1/2 ts Cayenne
  1 1/2 ts Ground black pepper
      1 c  Parsley; finely chopped
      1 c  Green onion tops
           - (green part only)
      6 c  Medium-grain rice
           - cooked
           1 1/2-inch diameter casings
           - 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 1/2 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.
  Yield: 4 1/2 lb
  From: (Ramone)
  MM format by Dave Sacerdote

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Recipe ID 23307 (Apr 03, 2005)

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