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.

 

                  Boudin Sausage

 

2 lb Pork meat, 30 % fat (Pork Butt works well)
1 1/2 lb Pork liver
2 teaspoons Salt
2 teaspoons Black pepper
1 large Onion, finely chopped
3 Green onions, chopped
12 cups  Cooked rice
2 tablespoons Cajun spice
1  Lot sausage casing
 
Place meat in enough water to cover and season with salt and pepper. Cook  until meat falls apart. Remove meat and reserve some of broth. Grind meat, onion,  and green onions. Mix the ground meat mixture with the Cajun spice, rice and enough broth to make a moist mixture.  Taste mixture and adjust seasoning. Using  a sausage stuffer,  stuff the mixture into sausage casing.

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