Boudin - Emeril Lagasses Traditional Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Pork butt, cut into one-inch cubes
1 lbs: Pork liver, rinsed in cool water
2 quart: Water,
1 cup: Onions, chopped
1/2 tsp: Garlic, minced
1/2 cup: Green bell peppers chopped,
1/2 cup: Celery, chopped
4 1/4 tsp: Salt,
2 1/2 tsp: Cayenne,
1 1/2 tsp: Ground black pepper,
1 cup: Parsley, finely chopped
1 cup: Green onion tops, green part only
6 cup: Medium-grain rice cooked,
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.
Yield: 4 1/2 lb
From: Ramone@worldnet.att.net (Ramone)
MM format by Dave Sacerdote
Source from luhu.jp
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@worldnet.att.net (Ramone)
MM format by Dave Sacerdote
Source from luhu.jp