2 1/2 lb pork butt, cut into, 1-inch cubes
1 lb pork liver, rinsed in cool water
2 qt water
1 cup chopped onions
1/2 tsp minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 tsp salt
2 1/2 tsp cayenne
1 1/2 tsp ground black pepper
1 cup finely chopped parsley
1 cup chopped green onion tops,, (green p, art only)
6 cup cooked medium-grain rice
1 1/2 inch diameter, casings, about 4 fee, t in length
Directions
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 1/2 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.
Yield: 4 1/2 pounds Posted to MC-Recipe Digest V1 #1
Recipe by: ESSENCE OF EMERIL SHOW #EE2432
From: Meg Antczak
Date: Wed, 4 Dec 1996 08:11:42 -0500
Servings: 4 1/2 pounds
Making Boudan Recipe brought to you by Recipe Ideas
Categories: Grain; Meat; Pork; Rice; Vegetable
The History of Recipes
Academics have traced the existence of recipes far back into history, certainly as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
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We hope you enjoy this Making Boudan recipe.
