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1
To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper.
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2
Bring the liquid up to a boil and reduce to a simmer.
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3
Simmer until the pork and liver are tender, 1 1/4 to 1 1/2 hours.
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4
Remove from the heat and drain, reserving the broth.
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5
Using a meat grinder with a 1/4-inch die or in a food processor, grind the pork mixture, 1/2 cup parsley, and 1/2 cup green onions.
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6
Turn the mixture into a mixing bowl.
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7
Stir in the rice, remaining salt, cayenne, and black pepper.
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8
Add the broth, 1/2 cup at a time, to make a smooth, firm paste, and mix thoroughly.
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9
Adjust the seasoning, to taste.
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10
Let sit until cool enough to handle.
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11
In a large pot, preheat the vegetable oil to 360 degrees F.
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12
In a shallow bowl, combine the flour with 1 tablespoon of Essence.
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13
In another bowl, beat the eggs with the water and 1 teaspoon of Essence to make an egg wash.
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14
In a third bowl, season the bread crumbs with the remaining tablespoon of Essence.
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15
Shape the pork and rice mixture into balls the size of walnuts.
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16
Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off.
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17
Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
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18
Using a slotted spoon, slide the balls in batches into the oil and fry, turning, until golden, about 2 minutes.
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19
Remove from the oil and drain on a paper-lined plate.
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20
Season lightly with Essence.
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21
To serve, place several boudin balls on a plate and garnish with chopped parsley.
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22
Serve with Creole Tartar Sauce on the side.
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23
Combine all ingredients thoroughly.
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24
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds.
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25
With the processor running, pour the oil through the feed tube in a steady stream.
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26
Add the cayenne, mustard, and salt and pulse once or twice to blend.
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27
Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
