Pork Belly
Moderator
Boudin
5 lbs Pork Butt cubed
5 lbs Pork Liver whole
1 Gallon Water
1/3 cup kosher salt
1 teaspoon cayenne pepper
1 large onion sliced
1 large Green Pepper
2 stalks celery sliced
The white sections of four bundles of scallions (green onions)
6 smashed garlic cloves
Combine the above ingredients in a large stock pot, Insure there is enough water to cover then remove the liver. Bring to a boil and reduce to a hard simmer for 30 minutes. Add the liver and increase the heat slightly. Simmer for an additional 15 to 30 minutes or until the liver is cooked through. Turn off the heat and strain, save all, meat and cooked vegetables. After 24 hours in the fridge grind meat and cooked vegetables through a 3/8 plate once.
Divide ground meat and into thirds regrind 2/3's a second time through the 3/8 plate.
Grind:
the green tops of the scallions
Flat leaf Parsley equal in amount to the scallion greens
Thoroughly mix all ground ingredients, add cooked and cooled white rice equal in volume to half of the ground meat. Mix the rice and meat, then taste for re-seasoning, I added one half bottle each of red and white wine with 1/4 cup kosher salt and 1&1/2 teaspoons cayenne pepper dissolved in it. You can use the cooking broth or wine whichever you prefer. This is your last chance to get the heat and salt level you want mix well and taste carefully. Add enough liquid to get a moist spreadable texture.
Stuff in 42 to 44 mm natural hog casings and smoke for 3 hours @ 140, the sausage is fully cooked you are adding smoke flavor and cooking the casing. Fully cool prior to freezing, these sausages freeze great.
Prior to eating warm the sausage in a 200 oven until the casing is crisp, about 25 to 30 minutes.
This is the second time I have made Boudin. I have this batch cooked and mixed. I will be stuffing tonight and smoking tomorrow.
5 lbs Pork Butt cubed
5 lbs Pork Liver whole
1 Gallon Water
1/3 cup kosher salt
1 teaspoon cayenne pepper
1 large onion sliced
1 large Green Pepper
2 stalks celery sliced
The white sections of four bundles of scallions (green onions)
6 smashed garlic cloves
Combine the above ingredients in a large stock pot, Insure there is enough water to cover then remove the liver. Bring to a boil and reduce to a hard simmer for 30 minutes. Add the liver and increase the heat slightly. Simmer for an additional 15 to 30 minutes or until the liver is cooked through. Turn off the heat and strain, save all, meat and cooked vegetables. After 24 hours in the fridge grind meat and cooked vegetables through a 3/8 plate once.
Divide ground meat and into thirds regrind 2/3's a second time through the 3/8 plate.
Grind:
the green tops of the scallions
Flat leaf Parsley equal in amount to the scallion greens
Thoroughly mix all ground ingredients, add cooked and cooled white rice equal in volume to half of the ground meat. Mix the rice and meat, then taste for re-seasoning, I added one half bottle each of red and white wine with 1/4 cup kosher salt and 1&1/2 teaspoons cayenne pepper dissolved in it. You can use the cooking broth or wine whichever you prefer. This is your last chance to get the heat and salt level you want mix well and taste carefully. Add enough liquid to get a moist spreadable texture.
Stuff in 42 to 44 mm natural hog casings and smoke for 3 hours @ 140, the sausage is fully cooked you are adding smoke flavor and cooking the casing. Fully cool prior to freezing, these sausages freeze great.
Prior to eating warm the sausage in a 200 oven until the casing is crisp, about 25 to 30 minutes.
This is the second time I have made Boudin. I have this batch cooked and mixed. I will be stuffing tonight and smoking tomorrow.
what say you Tony? 
