Boudin (Festival) Recipe

• 3 c. Water
• 1/2 lb Boneless pork, cubed
• 1/8 lb Pork liver
• 1/2 c. Onion, minced
• 1/4 c. Green onion, minced
• 1 tsp Parsley flakes
• 1 tsp Celery flakes
• 3/4 tsp Salt
• 1/2 tsp Black pepper
• 3/4 tsp Red pepper
• 3/4 c. Cooked rice Sausage casing

1. Place water, boneless pork, and pork liver in a 2-qt saucepan.
2. Bring mix to a boil over high heat.
3. Reduce to a medium heat setting and simmer till pork is tender.
4. Remove pork and liver from stock.
5. Grind pork and liver (use food processor, if you like).
6. Add in onion, green onion, and other seasonings to stock.
7. Cook till onions are tender.
8. Add in grnd meat to vegetable-stock mix.
9. Cook till most of the water has evaporated.
10. Stir in cooked rice.
11. Adjust seasonings, if you like.
12. Stuff rice-meat mix into sausage casings.
13. Prick casings 3-4 times each to prevent bursting during cooking.
14. Cook boudin in simmering water for 12 min.
15. Remove from water and serve.

water, pork, onion, green onion, parsley flakes, celery, salt, black pepper, red pepper

Taken from cookeatshare.com/recipes/boudin-festival-89335 (may not work)