Boudin I

Description
Makes about 12 pounds

Ingredients

 * 4 pounds pork (Boston butts)
 * 1½ pounds pork liver
 * 2 pounds green onion heads
 * ¾ pound green onion tops
 * ½ pound parsley
 * 2 ounces salt
 * ½ ounce ground red pepper
 * ¼ 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.
 * 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.