Boudin

Place 900g cubed boneless pork shoulder, 225g cubed pork liver, 200g diced yellow onion, 120g diced celery, 150g diced green bell pepper, 18g minced garlic, and 475ml pork stock in a large Dutch oven over medium-high heat. Bring to a rolling boil, then reduce heat to medium-low, cover, and simmer for 45 minutes until pork is fork-tender. Remove from heat, reserve 240ml (1 cup) of cooking liquid, then drain remaining liquid from the solids.

While the pork simmers, rinse 200g uncooked long-grain white rice under cold running water until the water runs clear. Combine rinsed rice with 375ml cold water in a small saucepan, bring to a boil over high heat, then reduce heat to low, cover tightly, and cook for 18 minutes until all water is absorbed and rice is fluffy. Set aside to cool 10 minutes.

Fit a meat grinder with a 6mm (1/4-inch) grinding die. Feed the cooked pork, liver, and softened vegetables through the grinder into a large mixing bowl. Add cooled cooked rice, 60g sliced scallions, 2 tablespoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon cayenne pepper, 1 tablespoon smoked paprika, and 1 teaspoon dried thyme. Mix thoroughly, adding reserved cooking liquid 2 tablespoons at a time until the mixture holds its shape when squeezed, without being mushy.

Thread one end of the prepared 3-meter hog casing onto a sausage stuffer attachment, tying a tight overhand knot at the free end of the casing. Feed the boudin filling through the stuffer at medium speed, filling casings evenly to a 2.5cm (1-inch) diameter, taking care not to overstuff to prevent bursting during cooking. Once all filling is used, twist the filled casing into 15cm (6-inch) individual links, twisting every other link in the opposite direction to secure seals.

Fill a large stockpot with 4 liters of water, and bring to a gentle 82C (180F) simmer over medium-low heat—do not boil, as rolling bubbles will burst casings. Carefully lower coiled boudin links into the hot water, and poach for 15 minutes until the internal temperature of links reaches 71C (160F) when checked with an instant-read meat thermometer. Use tongs to remove boudin from water, and let rest 10 minutes on a wire rack.

Heat 1 tablespoon neutral cooking oil in a cast iron skillet over medium heat. Working in batches to avoid crowding the pan, sear poached boudin links for 2 minutes per side until the casing is crisp and deep golden brown. Serve warm, paired with hot sauce or saltine crackers if desired.