Boudin

Ingredients

• l lb pork liver
• 3 lb boneless pork butt or shoulder
• 3 C raw rice
• 4 medium yellow onions, quartered
• 2 bunches green onions, chopped
• 1 tbs garlic, minced
• 4 tbs parsley, minced
• 2 tbs salt
• 1 tbs cayenne
• 2 tsp black pepper
• 2 tsp white pepper

Directions

1. Cook Meats: Place pork and pork liver in separate pots, cover with water, bring to a boil, skim, then simmer until tender (about 1 hour).
2. Cook Rice: Prepare rice according to package directions.
3. Cool & Reserve Stock: Remove pork and liver and let cool. Reserve 1 pint pork stock; discard remaining pork stock and all liver stock.
4. Grind: Grind pork, liver, and onions through a medium grinder plate, or pulse coarsely in a food processor.
5. Mix Filling: Transfer to a bowl and mix in green onions, garlic, parsley, salt, peppers, and cooked rice. Adjust seasoning to taste.
6. Form: Stuff into sausage casings in 1" links for traditional boudin, or leave loose and serve as a rice dressing.
7. Heat & Serve: Bake at 350°F for 10-15 minutes until heated through and the casing is crackly. Serve hot with crackers or French bread with Creole mustard and beer.