Recipe - Boudin

2 pound Pork
1 Pork liver
1 Pork heart
2 Onions; (chopped)
2 bn Green onions; (chopped)
1 Pod garlic
6 cup Cooked rice
5 Cloves garlic; (chopped)
1 Onion; (quartered)
1 Stalk celery
1 bn Parsley; (chopped)
Salt & pepper; (to taste)
Sausage casing; (soaked in
cold water)

Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in
water until tender. Remove everything and save broth. Discard onion, garlic
and celery.

Grind meat, liver and heart. Mix with onions, garlic, parsley and green
onions. Season well. Add rice and enough broth to make a moist mixture.

Stuff dressing into casing using a funnel or a sausage stuffer.

Boil in water for 25 minutes.

Garry Howard should love this, for it is very, very, tasty and good. I'm
always trying to out fox him and give him a recipe he might not have (ha).
Don't think very many outsiders of Louisiana know too much about this
recipe, but being born and raised there, I ate it a lot. It is a meal in
itself. Good stuff. Don't let the pork liver and heart fool you. It really
adds a lot to the flavor of this ol' Cajun recipe. Try it and let me know
what you think.

Posted to bbqdigest Volume 98 Issue 046 by dgaulden@caverns.net (Gaulden,
Danny) on Jan 17, 1998