Boudin is a Cajun sausage stuffed with pork and rice

Boudin is a Cajun sausage (not to be mistaken with French Boudoin Blanc) stuffed with pork and rice and it needs pork liver to be really good. Boudin is the most popular sausage in southwest Louisiana and can be purchased from just about every supermarket, convenience store and restaurant. Hot Boudin signs are everywhere and it is almost like fast food.

1.	meat selection	Pork butt 70/30, 3.5 lb (1.6 kg) Pork liver 1.5 lb (0.7 kg) Meat total: 5 lb (2.3 kg)	salt	45 g	1.6 oz	2-1/2 Tbs
			black peppercorns, cracked			1-1/2 tsp
			white pepper	7.2 g	0.25 oz	1 Tbs
			cayenne pepper	4.2 g	0.15 oz	1 Tbs
	ingredients		2 bunch parsley, finely chopped			4 Tbs
	ingredients		1 large onion, cut up 3 bunches green onions, chopped 3 ribs celery, cut up 2 bay leaves 4 cups long grain rice
2.	making stock and rice	1. Place pork meat, liver, choped onion, chopped celery, bay leaves and black peppercorns in 1 gallon pot of water and bring to boil. Reduce heat, skim as necessary and simmer for 1 hour until meat separates from the bone. Remove the meat, discard the vegetables, strain the stock and save for cooking rice and for mixing. 2. Bring stock to boil and add rice. Simmer until rice is very tender.
3.	grinding	Grind all meat through 1/4" plate.
4.	mixing	Mix ground meat with chopped green onions, chopped parsley, salt, white pepper, cayenne and rice. Add stock until mixture does not stick to your fingers. Taste it and add more salt or cayenne if necessary.
5.	stuffing	Stuff into 32 - 36 mm hog casings. Make 12" (30 cm) links.
6.	drying	none
7.	smoking	none
8.	cooking	none
9.	cooling	none
10.	storing	In refrigerator. You can freeze Boudin, too.
	notes	1. A good stock plays a very important role in making this sausage. You can use chicken parts like leg quaters along pork meat and liver. When thorougly cooked remove the skin, dice the meat off the bones, grind it and mix it with the rest of the ingredients. 2. You can fry liver with a few strips of bacon for additional flavor. First fry bacon until crisp, remove it (it does not go into the sausage), then add green onion bottoms, some extra chopped onion and and cook shortly until the onions are translucent. Then add liver and cook until tender. Add l/2 cup of stock and simmer for 15 more minutes. Grind liver with fried onions. Don't discard the frying pan drippings, they are added during mixing for the extra flavor. 3. Boudin is served hot: Baked for 10 min at 350 F in the oven Boiled for 10 min in hot water Heated in a microwave