Making Boudan (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 onion tops, (green part only) |
6 cups cooked medium-grain rice |
1 1/2 -inch diameter, casings, about 4 feet in length |
Directions:
1. 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.
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