The night before you cook, soak your casings in fresh clean water and rinse thoroughly before stuffing.

Season pork butts liberally with cajun seasoning.

Sprinkle on the #16 mesh black pepper, evenly coating.

Smoke the butts for 3 hours at 275 degrees.

Roughly chops yellow onions, bell peppers, and celery.

Dice green onions an 1/8 inch separating the green from white.

While the pork is smoking sautée the onions, celery, and bell peppers in a stock pot with 1/2 cup of vegetable oil.

Add in the chicken livers.

After 3 hours remove the pork from the smoker and divide the butts into chunks slightly smaller than a tennis ball. 

Add the meat to the pot and just barely cover the ingredients with fresh water.

Add in your cajun seasoning tasting as you go.  When it seems almost too salty add a bit more.

Bring to a rolling boil and then back the temp down to a simmer.

Cover the pot with a lid and simmer for one hour.

After an hour strain the mixture being careful to reserve the cooking liquid for later.

Using a medium die grind your braised meat and vegetable mixture.

Using a 2:1 ratio of 2 parts meat mixture to 1 part of cooked rice combine the two until evenly distributed.  

Add in 4 cups of braising liquid to start add more as necessary if the filling seems dry.

Mix ingredients until evenly distributed and the filling is tacky enough to stick to your hand when turned upside down.

Load the stuffer being sure to pack the mixture in and force out as much air as possible.

Slip the casing on the stuffer tube being sure to wet the work area so the sausage can slide around.

Stuff the casings.  Coil the sausage as you go, this keeps a more compact work area.

After the casings have been filled tie off one end of the casing.

Measure out your desired length of sausage pinching the casing to seal off the link.  

Spin the casing away from your body 4-5 times.

Move down two links and spin the casing toward your body. Continue this until ropes have been linked.

Reheat the sausage whichever method you prefer.  Air Fryer and microwave are my two preferred methods.

Enjoy with saltine crackers, hot sauce, and a cold beverage

If you have left over filling vacuum seal and save for boudin balls (recipe coming soon)