Cajun Boudine

• 3 1/2 lbs pork shoulder
• 4 ounces chicken livers
• 4 ounces bacon
• 30 g salt
• 4 g curing salt, # 1 (this can be excluded if you can't get it)
• 16 g brown sugar
• 16 g Old Bay Seasoning
• 8 g chili powder
• 6 g red chili pepper flakes
• 5 g garlic granules
• 4 g hot paprika
• 1 g cayenne pepper
• 1 g file powder
• 10 g ground black pepper
• 1 g ground fennel
• 1 g ground cumin
• 1 g ground mace
• 1 cup scallion
• 1 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 cup cooked rice
• 1 tablespoon Tabasco sauce

1. Cut meat into cubes small enough to fit in your grinder.
2. Marinate meat overnight with all ingredients except the rice and Tabasco.
3. Cook rice and allow to cool. Sprinkle Tabasco over rice.
4. Grind sausage on 3/16th die. Par freeze and paddle until fully emulsified.
5. Fold in cooked rice and Tobasco mixture.
6. Stuff into hog casings and freeze.
7. Separate sausages and vacuum seal.
8. Circulate at 155 degrees for 3 hours.

pork shoulder, chicken livers, bacon, salt, curing salt, brown sugar, bay seasoning, chili powder, red chili pepper, garlic, paprika, cayenne pepper, file powder, ground black pepper, ground fennel, ground cumin, ground mace, scallion, red bell pepper, green bell pepper, rice, tabasco sauce

Taken from www.food.com/recipe/cajun-boudine-533434 (may not work)