3 pounds pork butt, cut into 1-inch cubes with fat cap attached
14 cloves garlic, peeled
5 tablespoons coarse kosher salt
3 tablespoons cayenne pepper
4 cups chopped white onion
2 cups seeded and chopped green bell pepper
2 cups chopped celery
¾ pound chicken livers
1½ cups chopped green onion
1 bunch flat leaf parsley, chopped
8 cups long-grain rice, cooked according to package directions and divided
Instructions
In a large stockpot, combine stock, pork, garlic, salt, and cayenne. Cook over medium heat for 1½ hours. Add onion, bell pepper, and celery, and continue cooking until meat is tender. Add chicken livers, and cook 20 minutes more.
Remove from heat, and add green onion, parsley, and 4 cups cooked rice. Stir well, and strain, reserving liquid.
With a meat grinder fitted with the large die, grind meat mixture, adding a little liquid, as needed, to help with grinding. Once ground, add remaining 4 cups cooked rice and enough reserved liquid until desired consistency is reached.* Reserve remaining liquid for another use. Boudin will keep up to 3 days refrigerated or 3 months frozen.
Notes
*We used about ½ cup.
Note: Extra boudin can be cased in natural hog casing and poached for 18 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/boudin-doughnuts/