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This boudin recipe was shared by Burbage.


  • 2 lb. pork meat, (30% fat)
  • 1 1/2 lb. pork liver
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 1 large onion, chopped
  • 3 bunches green onions, chopped with tops
  • 12 c. cooked rice
  • 1 tbsp. chopped fresh parsley
  • 1 lot sausage casing


Cook pork, liver, salt & pepper in water to cover until meat is so tender it falls apart. Remove meat; reserve broth. While still warm, grind meat, onion, green onions and parsley, saving about 1/2 cup green onions and parsley mixture. Mix the ground meat with the 1/2 cup green onions and parsley, rice and enough broth to make a moist dressing. Stuff dressing into sausage casings using a sausage stuffer. May be refrigerated, may be frozen.
Shared by R. Burbage

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