| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Pork butt, cut into 1-inch 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 | Ground black pepper |
| 1 | c | Finely chopped parsley |
| 1 | c | Chopped green onion tops, (green part only) |
| 6 | c | Cooked medium-grain rice |
| Casings, 1 1/2-inch diameter, about 4 feet in length |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2432 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 1/2 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. Yield: 4 1/2 pounds Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to CHILE-HEADS DIGEST V3 #168 Date: Mon, 25 Nov 1996 15:33:25 -0800 From: music_class@earthlink.net (Katja)
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