Best Stop Boudin

Directions

1. 1
   Add the pork butt, pork liver, onions, green bell peppers and 1 cup of the Cajun seasoning to a large stockpot and cover with water (about 10 gallons).
2. 2
   Cover the pot, bring the water to a boil over medium-high heat, reduce to a simmer and cook until the meat is cooked through and the vegetables are tender, about 1 1/2 hours.
3. 3
   Drain the cooking liquid from the meat and vegetable mixture and reserve for later use.
4. 4
   Allow the meat and vegetable mixture to cool slightly, then add it to a food processor or grinder and process to a medium-coarse consistency.
5. 5
   Add the browning sauce to the reserved cooking liquid (approximately 5 gallons) and stir until well blended.
6. 6
   Add the cooked rice to the ground meat and vegetable mixture and season with the remaining 1 cup Cajun seasoning.
7. 7
   Fold together well until it becomes a uniform mixture.
8. 8
   Add 7 to 8 quarts (28 to 32 cups) of the reserved cooking liquid/browning sauce mixture and combine until it is well mixed and has the consistency of a hearty stew.
9. 9
   Refrigerate the mixture until firm and easy to handle, at least 4 hours or overnight.
10. 10
    Fill a cast-iron pot halfway with cooking oil and heat over medium heat until the oil reaches 350 degrees F.
11. 11
    In a large bowl, add the cornmeal breading mix and flour and mix to distribute evenly.
12. 12
    Using a 2 1/2-inch scoop, form the cooled mixture into balls and roll in the coating mix.
13. 13
    Fry in the oil, in batches, until golden and crisp, about 6 minutes.
14. 14
    Let drain on paper towels and serve warm.