Liver for boudin question. *Update with some boudin

I think Ideal Market in BR has pork liver, and maybe try Iverstines.

Thanks. Going to go with chicken livers I guess. Also going to use some duck breast in addition to the chicken livers I think.

Using Donald Link's recipe as a guide but a lot more volume. Tweaking it a little by adding duck and a little more spice. LINK


2 lbs pork shoulder, boneless, cut in 1-inch cubes
1/2 lb pork liver, cut in 1-inch cubes
1 onion, chopped
2 celery ribs, chopped
1 poblano chile, chopped
3 jalapenos, chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne
1 teaspoon chili powder
7 cups white rice, cooked
1 cup parsley, fresh chopped
1 cup scallion, chopped
4 -6 feet sausage casings, rinsed




Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.).
Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.).
At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
*Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.

That's awesome

quote:

---

I'll meet you at the vet for some

---

Just keep heading north

quote:

---

Just keep heading north

---

Tell me where. Tomorrow... Pro bowl was earlier, alcohol was consumed, minor details, Balls.

U gotta let me hold some of dat boudin, baw. Swap u some of my homeade items!

quote:

---

. Was that amount of liver correct?

---

I think so. It's not an in your face liver bomb (which is fine with me) but you can definitely get some liver flavor. I used 1.5lbs of chicken liver and probably .5 lb of duck liver to 20lbs of pork/duck. I think the flavor of the duck breast adds a little to the liver profile too.