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Name: Boudin Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 1/2 lb Pork butt; cut into 1? cubes; 1 c Finely-chopped parsley; 1/2 ts Garlic minced; 1 c Chopped green onions tops;; 1 lb Pork liver; rinsed in cool; 1/2 c Celery chopped; 2 1/2 ts Cayenne; 1/2 c Chopped green bell peppers; 1 1/2 ts Freshly-ground black pepper; 1 c Onions chopped; 4 1/4 ts Salt; 2 qt Water; Feet in length; 6 c Cooked medium-grain rice; Sausage casings; 1 1/2?

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INGREDIENTS

2 1/2 lb Pork butt; cut into 1? cubes
1 c Finely-chopped parsley
1/2 ts Garlic ; minced
1 c Chopped green onions tops;
1 lb Pork liver; rinsed in cool
1/2 c Celery ; chopped
2 1/2 ts Cayenne
1/2 c Chopped green bell peppers
1 1/2 ts Freshly-ground black pepper
1 c Onions ; chopped
4 1/4 ts Salt
2 qt Water
Feet in length
6 c Cooked medium-grain rice
Sausage casings; 1 1/2?

Servings

INSTRUCTIONS

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. This recipe yields about 4 1/2 of sausage. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 Recipe by: Emeril Lagasse

NOTES

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Boudin Sausage

2 1/2 lb Pork butt; cut into 1? cubes
1 c Finely-chopped parsley
1/2 ts Garlic minced
1 c Chopped green onions tops;
1 lb Pork liver; rinsed in cool
1/2 c Celery chopped
2 1/2 ts Cayenne
1/2 c Chopped green bell peppers
1 1/2 ts Freshly-ground black pepper
1 c Onions chopped
4 1/4 ts Salt
2 qt Water
 Feet in length
6 c Cooked medium-grain rice
 Sausage casings; 1 1/2?

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. This  recipe yields about 4 1/2 of sausage.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    03-25-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (2782g)
Recipe Makes: 1 servings

Calories: 243
Calories from Fat: 59 (24%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 77.3mg		3 %
Potassium 1308.1mg		34 %
Total Carbohydrate 52.4g		15 %
	Dietary Fiber 19.3g	77 %
	Sugars, other 33.1g
Protein 8.9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 243

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