Boudin

Ingredients

• l lb pork liver
• 3 lb boneless pork butt or shoulder
• 3 C raw rice
• 4 medium yellow onions, quartered
• 2 bunches green onions, chopped
• 1 tbs garlic, minced
• 4 tbs parsley, minced
• 2 tbs salt
• 1 tbs cayenne
• 2 tsp black pepper
• 2 tsp white pepper

Directions

1. Place the pork and pork liver in separate saucepans and cover with water
2. Bring to a boil, reduce heat, skim, and simmer until tender, about 1 hour.
3. Cook the rice according to package directions.
4. Remove the cooked pork and liver and let cool. .
5. Reserve 1 pt of the pork stock and discard the rest, along with the liver stock.
6. Put the pork, liver and onions through a meat grinder with a medium disc, or grind it coarse in a food processor.
7. Transfer the mixture to a large bowl and mix in the green onions, garlic, parsley, salt, peppers and cooked rice. Adjust seasonings.
8. For traditional boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of the casing as a rice dressing.
9. To heat and serve boudin, place in a 350° oven for 10-15 minutes, until heated through and the skin is crackly. Serve hot, with crackers and beer.