Boudan
Source of Recipe
Emeril Lagasse
Recipe Introduction
Wow! Authentic cajun boudan. We make these into patties and freeze what we don't eat right away. Great as part of a meal or as a snack with crackers.
List of 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 tsp minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 tsp salt
2 1/2 tsp cayenne
1 1/2 tsp ground black pepper
1 cup finely chopped parsley
1 cup chopped green onion tops (green part only)
6 cups cooked medium-grain rice
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1 1/2 inch diameter casings about 4 feet in length(optional-only use if making into sausage lengths)Recipe
In a large sauce pan, combine pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 tsp salt, 1/4 tsp cayenne and 1/4 tsp black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until pork and liver are tender. Remove from heat and drain, reserving 1 1/2 cups of broth. Using a meat grinder with a 1/4 inch die, grind the pork mixture, 1/2 cup parsley and 1/2 cup 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. Now you can make patties to fry or bake or you can go on to the next step to make lengths.
To make sausage lengths: Either using a feeding tube or funnel, stuff the sausage into the casings and make 3 inch links. Bring 1 gallon of salted water to a boil. Poach sausage 5 minutes, or til it is firm to touch and plump. Remove from water and allow to cool.
Makes about 4 1/2 pounds
Note: We have used chicken livers instead of pork liver for a milder flavor.
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