Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Turkey Day
Yield:
4 1/2 pounds
Level:
Easy

Ingredients

Directions

In a large saucepan, 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 up to a boil and reduce 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 with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. 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.

IDEAS YOU'LL LOVE

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Breakfast Sausage

Recipe courtesy of Alton Brown

Beer and Italian Sausage Fondue

Recipe courtesy of Giada De Laurentiis

Italian Sausage

Recipe courtesy of Alton Brown

Roasted Sausages and Grapes

Recipe courtesy of Johanne Killeen

Cassoulet With Sausage

Recipe courtesy of Food Network Kitchen

Sausage, Peppers and Onions

Recipe courtesy of Trisha Yearwood

Chicken and Sausage Gumbo

Recipe courtesy of Alcee "Butch" Bayard

Sausage, Apple, and Walnut Stuffing

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking