Boudin I

Makes about 12 pounds

Ingredients

 * 4 pounds Pork (Boston Butts)
 * 1 1/2 pounds Pork liver
 * 2 pounds green onion heads
 * 3/4 pound green onion tops
 * 1/2 pound parsley
 * 2 ounces salt
 * 1/2 ounce ground red pepper
 * 1/4 ounce ground black pepper
 * 6 cups water
 * 4 cups uncooked rice

Directions

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