Boudin Sausage

• 2 1/2 pounds pork butt cut into 1" cubes
• 1 pound pork liver rinsed in cool water
• 2 quarts water
• 1 cup onions chopped
• 1/2 teaspoon minced garlic
• 1/2 cup green bell peppers chopped
• 1/2 cup chopped celery
• 4 1/4 teaspoons salt
• 2 1/2 teaspoons cayenne
• 1 1/2 teaspoons freshly ground black pepper
• 1 cup chopped parsley finely-
• 1 cup green onions chopped, tops, green part only
• 6 cups medium-grain rice cooked
• 4 feet in length

1. In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth.
2. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links.
3. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.

pork, pork, water, onions, garlic, green bell peppers, celery, salt, cayenne, freshly ground black pepper, parsley finely, green onions, mediumgrain rice

Taken from www.yummly.com/recipe/Boudin-Sausage-1650193 (may not work)