Boudin (Pronounced Boo Dan) Recipe

• 2 lb Pork meat, 30 % fat or possibly so
• 1 1/2 lb Pork liver
• 2 tsp Salt
• 2 tsp Black pepper
• 1 lrg Onion, cut up
• 3 bn Green onions, minced
• 12 c. Cooked rice
• 1 Tbsp. Minced parsley
• 1 x Lot sausage casing

1. Cook meat, liver, salt and pepper in water to cover till meat falls apart.
2. Remove meat and reserve some of broth.
3. While still hot, grind meat, onion, green onions, and parsley, saving about 1/2 c. of green onions and parsley mix.
4. Mix the grnd meat mix with the 1/2 c. of green onions and parsley, rice and sufficient broth to make a moist dressing.
5. Stuff the dressing into sausage casing using a sausage stuffer.
6. May be refrigerated, may be frzn.
7. Prepare for eating by steaming.
8. Using a microwave or possibly frying will usually shrink and burst the Boudin casing.

pork meat, salt, black pepper, onion, green onions, rice, parsley, lot sausage casing

Taken from cookeatshare.com/recipes/boudin-pronounced-boo-dan-89336 (may not work)