Cajun Boudin Sausage

Ingredients:

• 2 1/2 pounds Pork butt -- cut into 1 cubes
• 1 pound Pork liver -- rinsed in cool water
• 2 quarts Water
• 1 cup Chopped onions
• 1/2 teaspoon Minced garlic
• 1/2 cup Chopped green bell peppers
• 1/2 cup Chopped celery
• 4 1/4 teaspoons Salt
• 2 1/2 teaspoons Cayenne
• 1 1/2 teaspoons Freshly-ground black pepper
• 1 cup Finely-chopped parsley
• 1 cup Chopped green onions tops -- (green part only)
• 6 cups Cooked medium-grain rice
• Sausage casings, 1 1/2 diameter, about 4 feet in length
  

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links.
6. 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.