INGREDIENTS:3 cup of Water
1/2 lb Boneless pork, cubed
1/8 lb Pork liver
1/2 cup of Onion, chopped
1/4 cup of Green onion, chopped
1 teaspoon of Parsley flakes
1 teaspoon of Celery flakes
3/4 teaspoon of Salt
1/2 teaspoon of Black pepper
3/4 teaspoon of Red pepper
3/4 cup of Cooked rice
Sausage casing
DIRECTIONS:
Place water, boneless pork, and pork liver in a 2-quart saucepan. Bring
mixture to a boil over high heat. Reduce to a medium heat setting and
simmer until pork is tender. Remove pork and liver from stock. Grind pork
and liver (use food processor, if desired). Add onion, green onion, and
other seasonings to stock. Cook until onions are tender. Add ground meat
to vegetable-stock mixture. Cook until most of the water has evaporated.
Stir in cooked rice. Adjust seasonings, if desired. Stuff rice-meat
mixture into sausage casings. Prick casings 3-4 times each to prevent
bursting during cooking. Cook boudin in simmering water for 12 minutes.
Remove from water and serve.
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