Homemade Cajun Boudin

Steps

1. Rough chop the medium yellow onions, green bell peppers, and celery into large pieces.
2. Chop up four bunches of green onions into small rounds for the greens and smaller rounds for the onion part.
3. Take one bunch of parsley to be added when grinding and keep the other bunch for mixing later.
4. In a pan with pork butt fat on the bottom, add the 4 coarsely chopped yellow onions, 3 bell peppers, and 1 head of celery. Let them sweat in the grease.
5. Add the green onion tops (the green part) to the pan.
6. Stir in 2 tablespoons of minced garlic, 4 grams of black pepper, 4 grams of cayenne, and 42 grams of salt.
7. Pour in 6 quarts of water until it is just above the pork butt.
8. Bring the mixture to a boil, then reduce heat, cover, and simmer for about two hours or until the meat pulls clean from the bone.
9. After simmering for approximately three and a half hours, remove the pulled pork and all vegetables from the liquid.
10. Strain the cooked meat and vegetables through a strainer into a bowl. Reserve some of the cooking liquid for later use.
11. Using a meat grinder on coarse setting, grind the hot meat mixture while adding half of the parsley and one cup of the green onion tops as you go.
12. Add the chopped onion part (the white/light green parts) to the ground meat mixture.
13. Dump 6 cups of uncooked rice into the ground meat mixture and hand mix it in until combined. The ingredients should be warm.
14. To taste, add 2 tablespoons of cayenne pepper, 2 tablespoons of kosher salt, and 1 tablespoon of black pepper (or adjust to personal preference).
15. Add the remaining chopped green onion tops and the other bunch of parsley to the mixture.
16. Mix by hand until all ingredients are well incorporated. If using a sausage mixer, ensure it is thoroughly mixed.
17. Slowly add the reserved cooking liquid, about four cups at a time, working the mixture until it reaches a sticky consistency that forms a ball when squeezed.
18. Prepare natural hog casings and slide them onto a horn.
19. Pack the ground meat mixture into the casing using a sausage stuffer or grinder attachment. Ensure air is removed from the stuffer.
20. Tie off the end of each stuffed casing securely.
21. Link the sausages together by pinching and rolling them to achieve desired thickness, ensuring they are full but not overfilled.
22. Place the linked boudin on pans and refrigerate overnight to allow a pellicle to form and dry out.
23. Preheat an oven or pellet grill (e.g., YS640) to 275°F.
24. Place the boudin links on the top shelf of the preheated appliance for about 45 minutes to an hour, allowing them to warm up and crisp the exterior casing.