I think i may have mentioned in the past that Fred doesn’t like spicy foods. I actually think is mother convinced him he doesn’t like them, but that’s neither here nor there. This week, the recipe was Boudin Sausage form Emeril Lagesse. Now, I don’t watch cooking shows often, but I do know that he’s famous for Louisiana cooking, which is spicy. I knew there was no way Fred would go for this.
The recipe!
Boudin Sausage
- 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 onions tops, (green part only)
- 6 cups cooked medium-grain rice
- 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 1/12 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
It’s a good thing I didn’t plan on making it, I refuse to use liver of any kind in my cooking. And Pork butt? Seriously?
There’s an old quote that I remembered Laws, like sausages, cease to inspire respect in proportion as we know how they are made that’s misattributed (according to Mr Google) to Otto von Bismarck. After reading this recipe, I think they’re right.
Until next time, toodles!
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