Boudin Sausage

Description
A Cajun boudin sausage recipe
 * Contributed by SF&SC Y-Group

Ingredients

 * 2 pounds pork meat, about 30% fat
 * 1½ pounds pork liver
 * 2 tsp salt
 * 2 tsp black pepper
 * 1 large onion cut up
 * 3 bunches green onions cut up, divided
 * 12 cups cooked rice
 * 1 tablespoon chopped parsley, divided
 * a lot of sausage casing

Directions

 * 1) Cook meat, liver, salt, and pepper in water to cover until meat falls apart.
 * 2) Remove meat and reserve some of broth.
 * 3) While still warm, grind meat, onion, green onions, and parsley, saving about ½ cup of green onions and parsley mixture.
 * 4) Mix the ground meat mixture with the ½ cup green onion and remaining parsley, rice and enough broth to make a moist dressing.
 * 5) Stuff the dressing into sausage casing using a sausage stuffer.
 * 6) May be refrigerated, may be frozen.
 * 7) Prepare for eating by steaming.