Cajun Boudin Sausage

Instructions

1. Prepare the meat
   In a large pot, combine pork shoulder, pork liver, onion, celery, bell pepper, and garlic. Add enough water to cover the ingredients by 1 inch. Bring to a boil, then reduce heat and simmer for about 1 hour, or until meat is very tender.
2. Process the mixture
   Using a slotted spoon, transfer the cooked meat and vegetables to a large bowl, reserving 1 cup of the cooking liquid. Allow to cool slightly. Using a meat grinder or food processor, grind the meat and vegetable mixture to a coarse consistency.
3. Combine with rice
   Add the cooked rice, parsley, green onions, Cajun seasoning, cayenne pepper, thyme, and salt to the ground meat mixture. Mix thoroughly by hand, gradually adding the reserved cooking liquid until the mixture is moist but not soggy. The mixture should hold together when squeezed.
4. Prepare the casings
   If using natural casings, rinse them thoroughly inside and out with cold water. Soak in warm water for 30 minutes to make them more pliable. If using synthetic casings, follow package instructions.
5. Stuff the sausages
   Attach the sausage stuffer to the meat grinder or use a sausage stuffer machine. Slide the casing onto the nozzle, leaving a 6-inch tail hanging off. Begin stuffing the mixture into the casings, controlling the pressure to avoid bursting. Twist the casing every 4-5 inches to form links.
6. Cook the boudin
   To cook immediately, poach the boudin in water that's been heated to 170°F (not boiling) for about 10-15 minutes until heated through. Alternatively, you can grill or smoke the boudin for 10-15 minutes until the casing is crisp and the filling is hot.