Title: Boudin
Categories: Meat
Yield: 10 Servings
| 2 | lb | Pork meat, 30 % fat or so |
| 1 1/2 | lb | Pork liver |
| 2 | ts | Salt |
| 2 | ts | Black pepper |
| 1 | lg | Onion, cut up |
| 3 | bn | Green onions, chopped |
| 12 | c | Cooked rice |
| 1 | tb | Chopped parsley |
| 1 | | Lot sausage casing |
Cook meat, liver, salt and pepper in water to cover until meat falls apart.
Remove meat and reserve some of broth. While still warm, grind meat,
onion, green onions, and parsley, saving about 1/2 cup of green onions and
parsley mixture. Mix the ground meat mixture with the 1/2 cup pf green
onions and parsley, rice and enough broth to make a moist dressing. Stuff
the dressing into sausage casing using a sausage stuffer. May be
refrigerated, may be frozen. Prepare for eating by steaming, as
microwaving or frying will shrink and burst casing.