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Ingredients:
- 2 pounds pork meat, about 30% fat
- 1 1/2 pound pork liver
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 large onion, cut up
- 3 bunches green onions, chopped
- 12 cups cooked rice
- 1 tablespoon. chopped parsley
- 1 lot sausage casing
Preparation:
Cook pork, liver, salt, and pepper in water to cover until meat falls apart. Remove meat and reserve some
of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green
onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup of green onions and parsley,
rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage
stuffer. These sausages may be refrigerated or frozen.
Shared by Liz
Shared by Liz
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