BOUDIN (FESTIVAL)

      Title: BOUDIN (FESTIVAL)
  Categories: Cajun, Meats
       Yield: 18 Inches
  
       3 c  Water
     1/2 lb Boneless pork, cubed
     1/8 lb Pork liver
     1/2 c  Onion, chopped
     1/4 c  Green onion, chopped
       1 ts Parsley flakes
       1 ts Celery flakes
     3/4 ts Salt
     1/2 ts Black pepper
     3/4 ts Red pepper
     3/4 c  Cooked rice
            Sausage casing
  
   Place water, boneless pork, and pork liver in a 2-quart saucepan.
   Bring mixture to a boil over high heat. Reduce to a medium heat
   setting and simmer until pork is tender. Remove pork and liver from
   stock. Grind pork and liver (use food processor, if desired). Add
   onion, green onion, and other seasonings to stock. Cook until onions
   are tender. Add ground meat to vegetable-stock mixture.  Cook until
   most of the water has evaporated. Stir in cooked rice. Adjust
   seasonings, if desired. Stuff rice-meat mixture into sausage casings.
   Prick casings 3-4 times each to prevent bursting during cooking. Cook
   boudin in simmering water for 12 minutes. Remove from water and serve.
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