Recipe - Making Boudan

2 One half pound Pork butt, cut into 1inch
cubes
1 pound Pork liver, rinsed in cool
water
2 qt Water
1 cup Chopped onions
One half teaspoon Minced garlic
One half cup Chopped green bell peppers
One half cup Chopped celery
4 One fourth teaspoon Salt
2 One half teaspoon Cayenne
1 One half teaspoon Ground black pepper
1 cup Finely chopped parsley
1 cup Chopped green onion tops,
(green part only)
6 cup Cooked mediumgrain rice
Casings, 1 1/2inch
diameter, about 4 feet in
length

ESSENCE OF EMERIL SHOW #EE2432

In a large sauce pan, combine the pork butt, pork liver, water, onions,
garlic, bell peppers, celery, 1 teaspoon salt, One fourth teaspoon cayenne, and
One fourth teaspoon black pepper. Bring the liquid up to a boil and reduce to a
simmer. Simmer for 1 One half hours, or until the pork and liver are tender.
Remove from the heat and drain, reserving 1 One half cups of the broth. Using a
meat grinder with a 1/4inch die, grind the pork mixture. One half cup of the
parsley, and One half 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, One half 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 One half pounds

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Posted to CHILEHEADS DIGEST V3 #168

Date: Mon, 25 Nov 1996 15:33:25 0800

From: music_class@earthlink.net (Katja)