Boudain Noir

• 2 lb pork butt
• 1/2 lb pork liver
• 1/2 lb bacon
• 1 bunch green onion tops
• 1/2 each bell pepper
• 4 clove garlic
• 1/2 cup parsley
• 2 tbsp red chili powder
• 1/2 cup fresh pork blood (Asian mkt. sells it here)
• 1 tbsp salt
• 2 cup cooked rice

1. Put all your meats in the freezer, about 30 or 40 minutes.
2. Helps to grind it.
3. All other ingredients, minus the rice, go in the food processor.
4. Blend until smooth.
5. Grind your meats.
6. Mix it all together.
7. Refrigerate overnight stirring occasionally.
8. Stuff them and enjoy!
9. Note: Boudain is typically cooked before it's stuffed in the casing but I find this way more flavorful and my previous stuffer couldn't do it.
10. Have to have the right tools for the job!
11. a

pork butt, pork liver, bacon, green onion, bell pepper, clove garlic, parsley, red chili powder, fresh pork blood, salt, rice

Taken from cookpad.com/us/recipes/473945-boudain-noir (may not work)