Emeril Lagasse’s Boudin - The Local Palate

Ingredients

• 2½ pounds pork butt
• cut into 1-inch cube
• 1 pound pork liver
• rinsed in cool water
• 1 cup chopped onions
• ½ teaspoon minced garlic
• ½ cup chopped green bell pepper
• ½ cup chopped celery
• 4¼ teaspoons salt divided
• 2½ teaspoons cayenne divided
• 1½ teaspoons ground black pepper divided
• 1 cup finely chopped parsley divided
• 1 cup chopped green onions tops (green part only)
• divided,6 cups cooked medium-grain rice
• About 4 feet (1½-inch diameter) casings