Bounty Boudin

• 8 lb. fresh ground pork (6 lb. lean pork and 2 lb. fatty pork)
• 2 lb. pork liver, ground
• 6 onions
• 3 bell pepper
• 12 ribs celery
• 6 cloves garlic
• 2 c. green onion tops
• 1 c. parsley chopped
• boiled rice (2 c. cooked rice for each 1 c. meat mixture)
• 6 Tbsp. salt
• 5 Tbsp. black pepper
• 3 Tbsp. Accent
• 3 tsp. red pepper
• hot casings

1. Place ground mixture in large pot and cover with water. Bring tot
2. boil;
3. cover and simmer for 3 to 4 hours or until well cooked.
4. Pour
5. offtxcesstiquidtnd
6. reserve.
7. Grind onions, pepper,
8. celery
9. and garlic using grinder or blender. Mix
10. cooked meat
11. with ground vegetables and add cooked rice. Use 1
12. large bowl;
13. combine salt, pepper and Accent; mix well with other ingredients sampling at random to assure uniformity of seasoning. If too dry, add reserved meat liquid.
14. Fill hot casings
15. using either
16. a
17. sausagettuffer
18. or a meat grinder attachment.twist casing every 6 to 10 inches (first flip to right, then
19. toteft) to make links.
20. Tie the ends.
21. To heat, place either
22. in
23. boiling water for 30 minutes or in microwave oven for 15 to 30 seconds. Freezes.
24. Makes a ton.

fresh ground pork, pork liver, onions, bell pepper, celery, garlic, green onion, parsley, rice, salt, black pepper, accent, red pepper, hot casings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374119 (may not work)