Boudin Recipe

• 2 lb Pork
• 1 x Pork liver
• 1 x Pork heart
• 2 x Onions, (minced)
• 2 bn Green onions, (minced)
• 1 x Pod garlic
• 6 c. Cooked rice
• 5 x Cloves garlic, (minced)
• 1 x Onion, (quartered)
• 1 stalk celery
• 1 bn Parsley, (minced) Salt & pepper, (to taste) Sausage casing, (soaked in cool water)

1. Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in water till tender.
2. Remove everything and save broth.
3. Throw away onion, garlic and celery.
4. Grind meat, liver and heart.
5. Mix with onions, garlic, parsley and green onions.
6. Season well.
7. Add in rice and sufficient broth to make a moist mix.
8. Stuff dressing into casing using a funnel or possibly a sausage stuffer.
9. Boil in water for 25 min.
10. Garry Howard should love this, for it is very, very, tasty and good.
11. I'm always trying to out fox him and give him a recipe he might not have (ha).
12. Do not think very many outsiders of Louisiana know too much about this recipe, but being born and raised there, I ate it a lot.
13. It is a meal in itself.
14. Good stuff.
15. Do not let the pork liver and heart fool you.
16. It really adds a lot to the flavor of this ol' Cajun recipe.
17. Try it and let me know what you think.

pork, heart, onions, green onions, garlic, rice, garlic, onion, celery, parsley

Taken from cookeatshare.com/recipes/boudin-89321 (may not work)