This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana.
- 2 1⁄2 lb. pork shoulder, cut into large pieces
- 14 oz. pork liver, cut into large pieces
- 4 small yellow onions, peeled and halved
- 1 green bell pepper, cored, seeded, and quartered
- 5 1⁄2 cups cooked long-grain white rice
- Leaves from 1 bunch parsley, chopped
- 8 scallions, trimmed and chopped
- 2 tbsp. Tabasco sauce
- 4 tsp. cayenne
- 1 1⁄2 tsp. freshly ground black pepper
- 6 oz. hog casings, cut into 4 equal lengths, then rinsed thoroughly
Put pork shoulder and liver, 6 cups water, and 2 pinches salt into a large pot. Bring to a boil over high heat, skimming foam that rises to surface. Reduce heat to medium-low and simmer, partially covered, until meat is tender, 2-2 1⁄2 hours, adding onions and peppers 15 minutes before meat is done. Transfer shoulder, liver, onions, and peppers with a slotted spoon to a bowl to cool. Reserve 4 cups of the cooking liquid. Remove meat from bones.
Pass shoulder, liver, onions, and peppers through a meat grinder fitted with a medium- hole disk into a bowl. Add rice, parsley, scallions, Tabasco, cayenne, black pepper, 2 tbsp. salt, and reserved cooking liquid. Mix well.
Attach sausage-stuffing nozzle to meat grinder. Gather 1 piece of casing over nozzle, bunching it up until 3" remain at the end. Crank sausage mixture evenly through grinder into casing, easing off nozzle as you go. (Filled casings should be as firm as rare meat.) Make links by pinching filled casings at 6" intervals, twisting link at pinch - first link forward, third link toward you-then tying off each end. Repeat with remaining sausage mixture and casings.
Heat a large pot of water over medium heat until temperature reaches 200. Add sausages and poach for 20 minutes. (Do not allow water to boil, or sausages will explode.) Cool very briefly. Cut links before serving.