Homemade Boudin and Andouille Sausage with Beer Braised Onions and Coarse Grain Mustard

HOMEMADE BOUDIN AND ANDOUILLE SAUSAGE WITH BEER BRAISED ONIONS AND COARSE GRAIN MUSTARD
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid to a boil and then reduce the heat to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth.

Using a meat grinder fitted with a 1/4-inch die, grind the pork mixture together with 1/2 cup of the parsley and 1/2 cup of the green onions. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and form into 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. (Note: sausage may also be grilled and or pan sautéed after brushing with a little oil if preferred.)

HOMEMADE ANDOUILLE SAUSAGE

Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.

To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.

Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.

BEER BRAISED ONIONS
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

Melt the 2 tablespoons butter in a 10-inch skillet over medium high heat. Mound the onions in the pan and add the salt and pepper. Reduce the heat to medium low and continue to cook, stirring as needed, for 10 minutes, or until onions are softened and lightly caramelized around the edges. Add the beer and cook 25 minutes longer, or until most of the liquid has evaporated and the onions are very soft and flavorful. Remove the pan from the heat and allow the onions to cool slightly.

COARSE GRAIN MUSTARD
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

Combine all the ingredients in a nonreactive bowl and refrigerate, covered, overnight.

Transfer the mustard mixture to a blender and process until the mustard has the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, nonreactive container in the refrigerator for up to 2 weeks.

Makes ¾ cup