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Boudan

2 1/2 pounds pork butt, cut into 1-inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onion tops, (green part only)
6 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length

In a large sauce pan, combine the pork butt, pork liver, water,
onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon
cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a
boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the
pork and liver are tender. Remove from the heat and drain, reserving
1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die,
grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the
green onions, together. Turn the mixture into a mixing bowl. Stir
in the rice, remaining salt, cayenne, black pepper, parsley and
green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.
Either using a feeding tube or a funnel, stuff the sausage into
the casings and make 3 inch links.. Bring 1 gallon of salted water
up to a boil. Poach the sausage for about 5 minutes, or until the
sausage is firm to the touch and plump. Remove from the water and
allow to cool.

Yield: 4 1/2 pounds

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