To cook boudin sausage according to a recipe by chef Emeril Lagasse, combine pork butt, pork liver and water in a saucepan. Add onions, garlic, bell peppers, celery, salt and cayenne pepper. Simmer for 90 minutes or until meat is tender. Then, using a funnel, pour mixture into sausage casings.
Alternatively, it is possible to make boudin balls. Cut 2 pounds of pork shoulder and 1/2 pound of pork liver into 1-inch cubes. Chop two celery stalks, one small onion, six garlic cloves, three medium jalapenos and one medium poblano chile.
For the seasoning, mix together 4 tablespoons kosher salt, 2 tablespoons freshly ground black pepper, 2 1/2 teaspoons cayenne pepper, 1/2 teaspoons curing salt and 2 cups of chopped parsley.
Combine the pork, vegetables and seasoning in a bowl and marinate for 60 minutes or overnight. Place marinate into a pot, cover with 1 to 2 inches of water and simmer for 1 hour and 45 minutes. Allow mixture to cool and put solids through a meat grinder or chop with a knife.
Place ground meat in a bowl and mix with 7 cups of cooked white rice, parsley and 1 cup chopped scallions. Stir until the mixture sticks together. Fry boudin balls until heated all the way through, and then place in the oven to keep them warm.