Recipe - Boudin (Festival)

2 pound Pork meat, 30 % fat or so
1 One half pound Pork liver
2 teaspoon Salt
2 teaspoon Black pepper
1 lg Onion, cut up
3 bn Green onions, chopped
12 cup Cooked rice
1 tablespoon Chopped parsley
1 Lot sausage casing

Cook meat, liver, salt and pepper in water to cover until meat falls apart.
Remove meat and reserve some of broth. While still warm, grind meat, onion,
green onions, and parsley, saving about One half cup of green onions and parsley
mixture. Mix the ground meat mixture with the One half cup pf green onions and
parsley, rice and enough broth to make a moist dressing. Stuff the dressing
into sausage casing using a sausage stuffer. May be refrigerated, may be
frozen. Prepare for eating by steaming, as microwaving or frying will
shrink and burst casing.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini