Each November, Emeril Lagasse two big fundraisers in November: Boudin, Bourbon & Beer and Carnivale de Vin. Both raise money for the Emeril Lagasee Foundation.
At Boudin, Bourbon & Beer, dozens of chefs from around the country get creative with their interpretations on the South Louisiana boudin. In 2017, the festival is Friday (Nov. 3) in Champions Square.
Here, the chef shares his recipe for traditional boudin blanc. It requires a meat grinder.
Makes about 16 3-inch links
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 large sauce pan, 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 reduce to 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 with a 1/4-inch die, grind the pork mixture, 1/2 cup parsley and 1/2 cup green onions together.
Turn mixture into 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 sausage into casings and make 3-inch links.
Bring 1 gallon of salted water to boil. Poach sausage for about 5 minutes, or until it is firm to the touch and plump. Remove from the water and allow to cool slightly before serving.
Gallery: Emeril Lagasse Foundation's Boudin, Bourbon & Beer 2016