Emeril Lagasse’s Boudin
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Meat grinder
- Sausage stuffer
- Funnel
- Saucepan
- Stockpot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
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
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