Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Pork butt, cut into 1-inch
Cubes
1 lb Pork liver, rinsed in cool
Water
2 qt Water
1 c Chopped onions
1/2 ts Minced garlic
1/2 c Chopped green bell peppers
1/2 c Chopped celery
4 1/4 ts Salt
2 1/2 ts Cayenne
1 1/2 ts Ground black pepper
1 c Finely chopped parsley
1 c Chopped green onion tops,
(green part only)
6 c Cooked medium-grain rice
1 1/2 -inch diameter, casings,
About 4 feet in length

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

ESSENCE OF EMERIL SHOW #EE2432

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