Recipe: A Better Boudin
Chef de Cuisine David Slater fills us up with Boudin Sausage with Beer Braised Onions, served with Southern Cooked Greens, Coarse Grain Mustard and Emeril’s Homemade Worcestershire Sauce.
Boudin Sausage with Beer Braised Onions,
served with Southern Cooked Greens, Coarse Grain Mustard and Emeril’s Homemade Worcestershire Sauce
• 2 1/2 pounds pork butt, cut into 1-inch cubes
• 1 pound pork liver, rinsed in cool water
• 2 quarts water
• 1 cup chopped onions
• 1/2 teaspoon minced garlic
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped celery
• 4 1/4 teaspoons salt
• 2 1/2 teaspoons cayenne
• 1 1/2 teaspoons ground black pepper
• 1 cup finely chopped parsley
• 1 cup chopped green onions tops, (green part only)
• 6 cups cooked medium-grain rice
• 1 1/2-inch diameter casings, about 4 feet in length
In a large saucepan, combine pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne and 1/4 teaspoon black pepper.
Bring liquid to a boil and then reduce heat to a simmer.
Simmer for 1 1/2 hours, or until pork and liver are tender.
Remove from heat and drain, reserving 1 1/2 cups of the broth.
Using a meat grinder fitted with a 1/4-inch die, grind the pork mixture together with 1/2 cup of the parsley and 1/2 cup of the green onions.
Turn the mixture into a mixing bowl.
Stir in rice, remaining salt, cayenne, black pepper, parsley and green onions.
Add 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 form into 3-inch links.
Bring 1 gallon of salted water to a boil.
Poach the sausage for about 5 minutes, or until it’s firm to the touch and plump.
Remove from water and allow to cool.
(Note: sausage may also be grilled and/or pan sautéed after brushing with a little oil if preferred.) Yields 4 1/2 pounds
Beer Braised Onions
• 2 Tablespoons unsalted butter, plus 4 Tablespoons softened
• 8 cups thinly sliced onions
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 12-ounce bottle American-style lager, such as Budweiser
Melt 2 Tablespoons butter in a 10-inch skillet over medium-high heat.
Mound the onions in the pan and add salt and pepper.
Reduce heat to medium-low and continue to cook, stirring as needed, for 10 minutes or until onions are softened and lightly caramelized around the edges.
Add beer and cook 25 minutes longer, or until most of the liquid has evaporated and the onions are very soft and flavorful.
Remove the pan from heat and allow the onions to cool slightly.
Serves 4 to 6
The above should be served with cooked greens, coarse grain mustard and Emeril’s homemade Worcestershire sauce.
All recipes courtesy Emeril Lagasse, Emeril’s Restaurant, copyright MSLO, Inc., all rights reserved.