| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Emlive01 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Pork butt; cut into 1. cubes |
| 1 |
lb |
Pork liver; rinsed in cool water |
| 2 |
qt |
Water |
| 1 |
c |
Chopped onions |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
c |
Chopped green bell peppers |
| 1/2 |
c |
Chopped celery |
| 4 1/4 |
ts |
Salt |
| 2 1/2 |
ts |
Cayenne |
| 1 1/2 |
ts |
Freshly-ground black pepper |
| 1 |
c |
Finely-chopped parsley |
| 1 |
c |
Chopped green onions tops; (green part only) |
| 6 |
c |
Cooked medium-grain rice |
|
|
Sausage casings; 1 1/2. diameter, about 4 |
|
|
Feet in length |
INSTRUCTIONS
In a large sauce pan, 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. Bring the liquid up to a boil
and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork
and liver are tender. Remove from the heat and drain, reserving 1 1/2
cups of the broth. Using a meat grinder with a 1/4-inch die, grind
the pork mixture. 1/2 cup of the parsley, and 1/2 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, 1/2 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. This
recipe yields about 4 1/2 of sausage.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
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