Recipe Categories
Meat 
Misc. Pork
Cajun/Creole
Cajun Sausage

Granny's Boudin Sausages

2 lb Pork meat, 30 % fat or so
1 1/2 lb Pork liver
2 ts Salt
2 ts Black pepper
1 lg Onion, cut up
3 bn Green onions, chopped
12 c Cooked rice
1 tb 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 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 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 micro waving or frying will shrink and burst casing.

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