Recipe - White Pork Boudin

3 tablespoon Olive or peanut oil
One half cup Onion; finely chopped
One half cup Green onion; finely chopped
One half cup Parsley; finely chopped
1 One half cup Water
1 tablespoon Garlic; finely chopped
3 cup Rice; cooked
5 cup Chopped cooked pork;;
(leftovers will work)
Cayenne pepper; ground
Salt; to taste
Natural sausage casings

Heat oil in large saucepan. Saute onion and green onions until translucent
over medium heat. Add parsley, water and garlic; cook another 10 minutes,
stirring occasionally. Add rice; blend well. Mix in pork and season with
cayenne and salt. With sausage stuffer, stuff por mixture into casings. Tie
into 4to 5inch links.

To serve, prick a few holes in links to keep casings from bursting, then
heat links in a pan with a little water. Makes about 3 pounds.

Posted to bbqdigest by "Harry Jones" hajones@swbell.net on Feb 13, 1999,
converted by MM_Buster v2.0l.