2 lb. pork meat
1 1/2 lb. pork liver
Salt & pepper to taste
1 lg. onion, cut up
2 bunches green onions, chopped
1 bunch parsley, chopped
6 c. cooked rice
Sausage casings, soaked in cold water

1. Cook pork meat, liver and seasonings in water (to cover) until meat falls apart; remove meat and reserve some broth.

2. Grind meat, onion, green onions and parsley (reserving about 1/2 cup each of green onion tops and parsley).

3. Mix ground meat mixture with the 1/2 cups of green onion tops and parsley, rice and enough broth to make a moist dressing.

4. Stuff dressing into casing, using a sausage stuffer.