Boudin Recipe

Combine the pork meat, pork liver, and seasonings in a pot, covering them with water. Simmer until the meat is very tender and falls apart easily. Once cooked, remove the meat from the pot and set aside, reserving some of the cooking broth.

Using a grinder, process the cooked pork meat and liver along with the large onion, green onions, and parsley. As you go, set aside about 1/2 cup each of the green onion tops and parsley for later.

In a large bowl, combine the ground meat mixture with the reserved 1/2 cup green onion tops and parsley, and the cooked rice. Gradually add enough of the reserved broth, mixing well, until the dressing is moist and holds together.

Using a sausage stuffer, carefully fill the sausage casings with the boudin mixture. Twist or tie the casings to form individual sausages.