Boudin I

Description

Makes about 12 pounds

Ingredients

• 4 pounds pork (Boston butts)
• 1½ pounds pork liver
• 2 pounds green onion heads
• ¾ pound green onion tops
• ½ pound parsley
• 2 ounces salt
• ½ ounce ground red pepper
• ¼ ounce ground black pepper
• 6 cups water
• 4 cups uncooked rice

Procedures

1. Combine pork and liver in large stockpot; cover with water.
2. Bring to a boil.
3. Reduce heat; cover and simmer until meat is tender.
4. Grind meat, onions, onion tops and parsley.
5. Add salt, red pepper, black pepper to meat mixture, mixing well.
6. In a separate large stockpot combine water and rice.
7. Bring to a boil, stir once or twice.
8. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
9. Stir into meat mixture.
10. Add reserved stock to mixture if needed for stuffing boudin in casing.