Boudin (Festival)

---------- Recipe via Meal-Master (tm) v8.02

Title: BOUDIN (FESTIVAL)
Categories: Cajun, Meats
Yield: 18 inches

3 c Water
1/2 lb Boneless pork, cubed
1/8 lb Pork liver
1/2 c Onion, chopped
1/4 c Green onion, chopped
1 t Parsley flakes
1 t Celery flakes
3/4 t Salt
1/2 t Black pepper
3/4 t Red pepper
3/4 c Cooked rice
Sausage casing

Place water, boneless pork, and pork liver in a 2-quart saucepan. Bring
mixture to a boil over high heat. Reduce to a medium heat setting and
simmer until pork is tender. Remove pork and liver from stock. Grind
pork and liver (use food processor, if desired). Add onion, green onion,
and other seasonings to stock. Cook until onions are tender. Add ground
meat to vegetable-stock mixture. Cook until most of the water has
evaporated. Stir in cooked rice. Adjust seasonings, if desired. Stuff
rice-meat mixture into sausage casings. Prick casings 3-4 times each to
prevent bursting during cooking. Cook boudin in simmering water for 12
minutes. Remove from water and serve.

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