As if Emeril Lagasse’s annual Boudin and Beer event could be any more fun, then, BAM!, he adds Bourbon to the title. If you are near New Orleans this weekend, you don’t want to miss this evening of 40 chefs including Mario Batali and Donald Link creating artisanal sausages alongside craft beer and bourbon vendors galore and bands like Grace Potter and the Nocturnals. The party kicks off at 7:30 p.m. Friday, November 8th. Tickets for Boudin, Bourbon and Beer are $99 with a limited amount available at the door.
But if you can’t make it, Emeril is sharing his own boudin sausage recipe with our readers so you can bring the party home.
Emeril’s Boudin Sausage
In a large sauce pan, combine the 2 1/2 lbs. pork butt, 1 lb. pork liver, 2 quarts water, 1 cup chopped onions, 1/2 tsp. minced garlic, 1/2 cup chopped green bell peppers, 1/2 cup chopped celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid to a boil and then reduce the heat 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 fitted with a 1/4-inch die, grind the pork mixture together with 1/2 cup chopped parsley and 1/2 cup chopped green onions. Turn the mixture into a mixing bowl. Stir in 6 cups cooked medium-grain rice, 3 1/2 tsp. salt, 2 1/4 tsp. cayenne, 1 1/4 tsp. black pepper, 1/2 cup chopped parsley, and 1/2 cup chopped 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 1 1/2-inch thick casings (about 4 feet long) and form into 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. (Note: sausage may also be grilled and or pan sautéed after brushing with a little oil if preferred.)
Will you be trying out Emeril’s recipe this weekend?