Boudin blanc (white boudin) =========================== 6 pounds boneless pork butt or shoulder, in 1 - 1.5 inch chunks 2 pounds pork liver, in 1 - 1.5 inch chunks 6 cups raw long grain rice 6 or 7 medium yellow onions, chopped 4 bunches green onions, chopped 2 - 3 tablespoons garlic, finely minced 8 tablespoons parsley, finely chopped 4 tablespoons salt 2 tablespoons cayenne pepper 2 tablespoons freshly ground black pepper 10 teaspoons white pepper Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil. Reduce heat, skim and simmer until tender, about 1.5 - 2 hours for the pork and about 1 hour for the liver. Cook the rice, adding 1-2 cans chicken broth or pork stock. Sautee the onions in olive oil, pork fat or Crisco, adding garlic when onions are almost brown. Remove the cooked pork and liver and let cool. Discard the liver stock. Reserve 2 pints of the pork stock and discard the rest. Grind pork and liver through sausage plate. Transfer the mixture to a cooler and mix in the green onions, onions w/ garlic, parsley, salt, peppers and cooked rice. Mix in cooled pork broth as necessary for consistency. As the meat is fully cooked, it's safe to taste and adjust seasonings. Stuff into casings. Boudin links are generally about a foot long. IMPORTANT: To make sure there is no trichinae living in the casings, drop each link into boiling water for 2 minutes. (This wasn't in the recipe that I found on the Internet, but that recipe is for 1/2 this amount, and they say to put it in the oven and cook it. Since we won't be using all of this sausage immediately, I added this step as a safety precaution.) Let sausage cool overnight in the fridge. Then freeze what won't be used in the next day or so. To heat and serve thawed boudin, place in a 350 oven for 10-15 minutes, until the boudin is heated through and the skin is crackly. Serve hot, with crackers and beer. (To make boudin sausage balls, do not stuff into casings. Roll each ball into golf-ball sized balls. Dip in milk, roll in seasoned flour, and let sit for 2-3 minutes. When the flour from the first roll-through is damp, roll through the seasoned flour again. Deep-fry until golden brown and crispy. Serve with beer, and prepare for the heart attack that you're about to have.)