Pork Boudin Blanc
3 Tbsp bacon drippings
1 cup onions, chopped
1 cup parsley, fresh, chopped
1 Tbsp garlic, chopped
1 cup water
2 cup cooked rice
4 cup cooked pork, chopped
cayenne pepper, to taste
1 1/2 tsp salt or to taste
Saute onions in bacon drippings until nearly clear. Add parsley,
then garlic. Add water. Cook until the onions are completely
cooked. Add rice and blend in real well. Add chopped pork, ground
cayenne pepper, and salt if needed.
With sausage stuffer, stuff mixture into natural pork casings.
Tie in 4- to 5-inch links.
To serve, heat in a pan with a little water until warmed through.