| 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
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