Boudin Sausage

• 2 1/2 pounds pork butt, cut into 1-inch 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 ground black pepper
• 1 cup finely chopped parsley
• 1 cup chopped green onions tops, (green part only)
• 6 cups cooked medium-grain rice

1. In a large saucepan, 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.
3. Simmer for 1 1/2 hours, or until the pork and liver are tender.
4. Remove from the heat and drain, reserving 1 1/2 cups of the broth.
5. Using a meat grinder with a 1/4-inch die, grind the pork mixture.
6. 1/2 cup of the parsley, and 1/2 cup of the green onions, together.
7. Turn the mixture into a mixing bowl.
8. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions.
9. Add the broth, 1/2 cup at a time, and mix thoroughly

pork butt, pork, water, onions, garlic, green bell peppers, celery, salt, cayenne, ground black pepper, parsley, green onions, rice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/boudin-sausage-recipe.html (may not work)