Didn't finish stuffing til 11:00. Took longer than I thought to get it all put together.
Anyway, here is the ingredients, roughly.
5 cup Bellpepper
5 cups celery
13 cups of onion
4 cup parsley
Two whole minced garlic
7 cup green onion
Quarter cup Chyanne
9/10 cup salt
Quarter cup black pepper
2 tablespoon garlic powder
25 pound Boston butt
8 pounds pork liver
Emerils recipe would have called for 60 cups of cooked rice, and that's how much I cooked, but I didn't add it all.
I also reserved 1/3 the batch and added jalapeño for a little extra kick. It was a good addition, gave it more of a rounded spice as opposed to a back of the throat burn from the pepper.
Also, I took about 10lb and set aside for boudin balls. I didn't measure the total weight, but it was probably over 40 pounds of boudin. The bill was right around $100. So it cost a little over $2.00/lb to make. Not too bad considering the cost in the stores.
All the Boston Butt, Pork Liver, onions, celery, garlic, bell pepper after simmering for a couple hours.
Everything run through the grinder and the rice added.
Stuffing the casings.
The finished product!
It was a good day to drink beer and make boudin. I think next I'll try hog head cheese.