BOUDIN:

2 lb. lean pork meat
1 1/2 lb. pork livers
1 large onion, whole
1/2 bell pepper, unchopped
1 stalk celery
2 cloves garlic
1 large onion, chopped
2 bunches green onions, chopped (1/2 cup reserved)
1 bunch parsley, chopped (1/2 cup reserved)
6 cups cooked rice
broth (reserved)
salt, black and red pepper, to taste
sausage casings, soaked in cold water

Simmer in covered pot the pork meat, liver, onion, bell pepper, celery and garlic in water to cover. When meat falls apart, remove meat and reserve strained broth. Discard cooked vegetables.

Grind meat, onion, green onions and parsley. Mix ground meat mixture with the reserved 1/2 cup of green onions and 1/2 cup parsley and the cooked rice. Gradually add broth to make a moist dressing. Season to taste, but this dish is usually highly seasoned (for Boudin lovers!).

Stuff into casings with sausage stuffer or form into Boudin Balls (recipe follows).

Yield: 5 lb.

BOUDIN BALLS:

1 lb. cooked Boudin (see recipe above)
1 or 2 eggs, beaten slightly
seasoned bread crumbs
cooking oil

If the Boudin is in casing, remove from casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned bread crumbs.

Deep-fry balls in cooking oil at about 325°F until lightly browned. Drain on paper towels.

Serve hot with toothpicks.

Makes about 20 to 25 servings or balls.

Submitted by: Lynda Stewart