Boudin- Blanc
2 lb Pork meat, 30 % fat (Pork Butt works well)
1 1/2 lb Pork liver
2 teaspoons Salt
2 teaspoons Black pepper
1 large Onion, finely chopped
3 Green onions, chopped
12 cups Cooked rice
2 tablespoons Cajun spice
1 Lot sausage casing
Place meat in enough water to cover and season with salt and pepper. Cook until meat falls apart. Remove meat and reserve some of broth. Grind meat, onion, and green onions. Mix the ground meat mixture with the Cajun spice, rice and enough broth to make a moist mixture. Taste mixture and adjust seasoning. Using a sausage stuffer, stuff the mixture into sausage casing.
Refrigerate or freeze.
