|300||g||Scallions, green part only|
- Cut pork shoulder into ~1" pieces, and add to pot with pork shoulder bone, celery, bay leaves, 1 tsp black pepper, 1 onion cut into 8 pieces, and 10 cups water. Bring to a boil and then reduce heat and simmer for 1.5 hours.
- Add liver and cook for an additional 30 min.
- Let fat rise in stock, and separate fat from stock (e.g. with turkey baster, fat separator, or in fridge overnight). Discard fat.
- Reserve 2 cups of stock. Top off the remaining stock with water to reach 8 cups, and cook 4 cups of rice with that stock/water.
- Discard bone and bay leaves from cooked meat. Grind liver and then onions through fine plate on a meat grinder, then change to coarse plate and grind meat and celery. Add all seasonings, rice, the 2 cups of reserved stock, and finely sliced scallions. Mix thoroughly and taste. Adjust seasoning if necessary.
- Stuff into hog casings. If freezing, store in fridge overnight to let flavors distribute.
Many sausages around the world go by the name of Boudin. This is the Louisiana version.