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.Continue Reading
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.Learn more about Meat