Cajun Boudin Sausage Recipe

Step 1

In a large sauce pan, combine the pork butt, pork liver, water,onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspooncayenne, and 1/4 teaspoon black pepper.

Step 2

Bring the liquid up to a boiland reduce to a simmer. Simmer for 1 1/12 hours, or until the pork andliver are tender. Remove from the heat and drain, reserving 1 1/2 cupsof the broth.

Step 3

Using a meat grinder with a 1/4-inch die, grind the porkmixture. 1/2 cup of the parsley, and 1/2 cup of the green onions,together.

Step 4

Turn the mixture into a mixing bowl. Stir in the rice,remaining salt, cayenne, black pepper, parsley, and green onions. Addthe broth, 1/2 cup at a time, and mix thoroughly.

Step 5

Either using afeeding tube or a funnel, stuff the sausage into the casings and make3-inch links.

Step 6

Bring 1 gallon of salted water up to a boil. Poach thesausage for about 5 minutes, or until the sausage is firm to the touchand plump. Remove from the water and allow to cool.