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Boudin I

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Description Edit

Makes about 12 pounds

Ingredients Edit

Directions Edit

  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.

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