Boudin I

Description
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
Combine pork and liver in large stockpot; cover with water. Bring to a boil. Reduce heat; cover and simmer until meat is tender.

Grind meat, onions, onion tops and parsley. Add salt, red pepper, black pepper to meat mixture, mixing well.

In a separate large stockpot combine water and rice. Bring to a boil, stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Stir into meat mixture. Add reserved stock to mixture if needed for stuffing boudin in casing