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How To Make Boudan

Source of Recipe


Emeril Lagasse






List of Ingredients



• 2-1/2 lbs. pork butt, cut into 1-inch cubes
  
• 1 lb. 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 pepper
  
• 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
  
• 1-1/2-inch-diameter casings, about 4 feet in length
  






Instructions



1. In a large saucepan, 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 to a boil; reduce to a simmer. Simmer for 1-1/2 hours or until the pork and liver are tender.
   
   
2. Remove from the heat and drain, reserving 1-1/2 cups of the broth.
   
   
3. 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 cooked rice, the remaining salt, cayenne and black pepper, and the remaining parsley and green onions. Add broth, 1/2 cup at a time, and mix thoroughly.
   
   
4. Using either a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links.
   
   
5. Bring 1 gallon of salted water to a boil. Poach the sausage for about 5 minutes, until the sausage is firm to the touch and plump. Remove from water and allow to cool.
   
   Yield: 4-1/2 lbs.