****edit: this recipe makes about 12 lbs. not 16 lbs. of boudin. Calculation error on my part. Also, I have adjusted the following:
salt down to 80 grams
Red pepper down to 1 TBSP + 2.5 tsps.
Black Pepper down to 1.5 TBSPS
those 4 lbs. threw me off.
This is a consolidation of 5 different recipes, taking a little bit from each one to create my own. As far as boudin goes, this one will be on the mild end of the spectrum. you can adjust the pepper and salt higher if you like. I adjusted all the ingredients for 1# of pork liver because that is how they sell it here. If you can not find pork liver, chicken livers will work and will also give you a milder liver flavor. I want to add here that the liver in boudin is only 7% by weight and is very faint...but it's not boudin without the liver! Ask jehler-he'll tell ya....
Makes about 16# of boudin, 30~32 12" links
6.6# pork shoulder/boston butt cut into chunks small enough to fit into the tube of your grinder. Do not trim the fat. (keep the bone! YOU NEED IT FOR THE STOCK!) also, the bone will weigh about 1/2 lb. so keep that in mind when buying the meat.
1# pork or chicken liver
3 super lg. yellow or white onions (about 3 1/4#)
4 cups medium grain rice, raw (not uncle bens quick rice!) (this will equal about 5.5# cooked rice)
11oz. thinly sliced fresh green onions (scallions); about 3 bunches, GREEN TOPS ONLY!
2~2.5 cups reserved stock and fat
3 Level TBSPS. cayenne pepper
1 Level TBSP + 2 level tsps black pepper (this is the total amount, 1 tsp. of this will be used in the stock)
1/2 tsp. white pepper (not optional; level, use the back of a butter knife to make a level measure)
90 grams of mortons salt (this is about 4 level tablespoons minus 1/2 level tsp....i.e. measure out 4 level tablespoons in a bowl, then remove one level 1/2 tsp.) it is much easier to weigh the salt though....but you need a spice scale to do so accurately.
6 celery stalks cut into 1/2" chunks
6 bay leaves
1 tsp. cracked black pepper (subtract this from the amount given above.)
1 large onion cut into 8 wedges (peel onion, cut it in half top to root, then cut each 1/2 into 4 pieces top to root)
10 cups cold water
place pork shoulder, the bone, and all stock ingredients into a 3 gallon heavy bottom pot and bring to a rolling boil for 10 minutes. Reduce heat to a high simmer and cook 1.5 hours stirring occasionally. Raise heat and bring to a high boil then add liver and stir in. Cook 30 minutes more then remove from heat, strain stock from meat and set meat aside to cool. using a turkey baster, gently remove the stock taking care not to get the fat floating on the surface. You want just the stock for cooking the rice. remove all but 2~2.5 cups of stock from the pot. Put the stock in a eight cup measuring cup from the turkey baster. once you have removed enough of the stock, if necessary, pour water into the measuring cup to bring the volume up to 8 cups. use this stock to cook the rice in. Do not salt the rice when you cook it!
***if you do not know how to cook rice on the stove, this is how its done- in a 4 qt. pot, pour in the 8 cups of stock, then the 4 cups of rice. bring to a high boil but do not let it boil over. Stir gently a few times. watch the rice, and when most all the water looks to have boiled out and the top looks sticky with bubbles yet still moist, cover the rice and reduce the heat to a low simmer for 10 minutes. Use a timer. DO NOT REMOVE THE LID! A glass lid is best so you can look and see that water is condensing on the lid. when the 10 minutes is up, turn the fire off, leave the pot on the stove, and set the timer for another 10 minutes. when the timer dings, your rice is done and should not be burnt.
While the rice is cooking, peel and quarter the other two onions and add them to the stock pot. return the stock to med. heat and cook the onions for 20 minutes. When done, remove them from the stock and set aside with the meat.
Pull bay leaves and the bone out of meat and throw away. Set up your grinder with the fine plate and have a large bowl to catch the grind. Grind all the liver first, then all the cooked onions. Change out the plates to course plate with 1/2" holes or larger. grind the pork shoulder and celery. now you add the cooked rice and mix it in good. add the green onions and mix in good. now add the stock, a little at a time to wet the mix and make it easier to mix. Now add the salt and peppers. check for seasonings, (***edit: it is much better to add the salt, and peppers to the liquid stock and then pour that slurry into the boudin mixture. this will help to evenly spread out the seasonings.)
then you can pull through casing... the casing used is about 1.25" in dia. and traditionally, boudin links are about 1 ft. long.
You can also leave it loose and use as a dressing, stuff into chickens and bake them, make quesadillas with it, boudin balls.....etc.