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Boudin (Festival)
Yield: 18 inches

3 c water
1/2 lb boneless pork, cubed
1/8 lb pork liver
1/2 c onion, chopped
1/4 c green onion, chopped
1 ts parsley flakes

1 ts celery flakes
3/4 ts salt
1/2 ts black pepper
3/4 ts red pepper
3/4 c cooked rice
sausage casing

Place water, boneless pork, and pork liver in a 2-quart saucepan.
Bring mixture to a boil over high heat. Reduce to a medium heat
setting and simmer until pork is tender. Remove pork and liver
from stock. Grind pork and liver (use food processor, if desired).
Add onion, green onion, and other seasonings to stock. Cook until
onions are tender. Add ground meat to vegetable-stock mixture.
Cook until most of the water has evaporated. Stir in cooked rice.
Adjust seasonings, if desired. Stuff rice-meat mixture into sausage
casings. Prick casings 3-4 times each to prevent bursting during
cooking. Cook boudin in simmering water for 12 minutes. Remove
from water and serve.

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